Embark on a culinary journey with Banglar Rannaghor as we introduce you to the timeless Amritsari Chicken Masala. Originating from the vibrant streets of Amritsar, this dish is a symphony of rich flavors, combining succulent chicken with a medley of aromatic spices. Each bite promises a taste of tradition, expertly crafted using ingredients most often found within your kitchen cabinets. Follow our detailed recipe to recreate this Indian classic, ensuring a dish that's both authentic in taste and simple in preparation. Whether you're new to Indian cuisine or a seasoned connoisseur, our Amritsari Chicken Masala is bound to be a cherished addition to your culinary repertoire.
Preparation Time: 15 minutes Cook Time: 45 minutes Serves: 4-6
1.3 kg chicken, curry cut
1½ tsp salt, to taste
½ tsp lime juice
1 tbsp each of garlic and ginger paste
1 cup plain yogurt or tok doi
1½ tsp Kashmiri red chili or paprika, divided
1 tbsp coriander
1 tsp turmeric, divided
1¾ tsp cumin, divided
1½ tbsp anardana (dried pomegranate seeds)
1 cup chopped onion
3 tbsp cooking oil, divided
1½ tsp chopped ginger
1 tsp chopped garlic
3 chopped green chilies, divided
¾ cup tomato puree or 2 large chopped tomatoes
¼ cup water
1 tbsp unsalted butter
½ tsp Kasuri methi (dried fenugreek leaves)
1 tsp garam masala
1 tbsp cream
1 tsp thinly sliced ginger
1½ tbsp chopped coriander
Marination: In a large mixing bowl, combine chicken, salt, lime juice, garlic paste, ginger paste, yogurt, 1½ tsp Kashmiri chili or paprika, coriander, 1 tsp turmeric, 1 tsp cumin, anardana, and onion. Mix well and set aside to marinate.
Tomato Gravy: In a pan, heat 2 tbsp of cooking oil. Add ginger, garlic, and 2 green chilies. Fry until garlic turns light brown. Lower the heat, add ½ tsp Kashmiri chili, a pinch of turmeric, and mix. Stir in tomato puree or chopped tomatoes and cook over medium heat. Add ¾ tsp cumin, ½ tsp coriander, a pinch of salt, and water. Cover and simmer on low heat for 10 minutes. Set aside.
Cooking Chicken: In a deep skillet or pan, add 1 tbsp oil and butter. Once hot, add the marinated chicken. Sauté on high heat for 6-7 minutes until slightly charred. Add any remaining marinade and cook covered on medium heat for 10 minutes. Increase the heat and sauté to reduce any excess liquid.
Combining: Pour in the reserved tomato gravy to the chicken. Sprinkle the Kasuri methi and mix. Cover and cook on low heat for 5 minutes.
Finishing Touches: Sprinkle in garam masala and stir. Cover and simmer for another 5 minutes. Finally, mix in the cream, thinly sliced ginger, chopped green chili, and fresh coriander.
Serving: Serve hot with naan, roti, or rice.