Amchuri Chicken
Amchuri Chicken
Ingredients
- • 500 g Chicken (bone-in or boneless)
- • 150 g Onions (2 medium, finely chopped)
- • 200 g Tomatoes (2 medium/large, chopped)
- • 2 tbsp Ginger-Garlic Paste
- • 3 Green Chillies (slit, adjust to taste)
- • 50 g Yogurt (3 tbsp, whisked)
- • 30 ml Cooking Oil
- • 1 tsp Turmeric Powder
- • 1.5 tsp Red Chilli Powder
- • 2 tsp Coriander Powder
- • 1 tsp Cumin Powder
- • 1 tsp Garam Masala
- • 2 tsp Amchur Powder (Dry Mango Powder)
- • 1 Bay Leaf
- • 1 inch Cinnamon Stick
- • 2 Green Cardamom Pods
- • Salt to taste
- • 100 ml Water
- • 5 g Fresh Coriander (chopped, for garnish)
Cooking Steps
Marinate chicken with a pinch of salt, 0.5 tsp turmeric powder, 0.5 tsp red chilli powder, and 1 tbsp ginger-garlic paste for 15 minutes.
Heat cooking oil in a pressure cooker. Add bay leaf, cinnamon stick, and cardamom pods. Sauté for 30 seconds.
Add finely chopped onions and sauté until golden brown (about 7-10 minutes).
Add remaining ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until fragrant.
Add chopped tomatoes and cook, stirring occasionally, until soft and oil starts to separate (about 5-7 minutes).
Add remaining turmeric powder, red chilli powder, coriander powder, and cumin powder. Sauté for 2-3 minutes on low heat, adding a splash of water if spices stick.
Add the marinated chicken to the cooker and sauté on high heat for 5-7 minutes until the chicken changes color and is well-sealed.
Reduce heat to low, add whisked yogurt, and stir continuously for 2-3 minutes to prevent curdling.
Add Amchur powder, salt to taste, and 100ml water. Mix well. Close the pressure cooker.
Cook for 2-3 whistles or about 8-10 minutes on medium heat.
Once the pressure naturally releases, open the cooker. Add garam masala and simmer for 5 minutes on low heat to allow the gravy to thicken slightly.
Garnish with fresh coriander before serving.