🍛Amritsaari Chicken Masala

📝INGREDIENTS

For Marination:

• 500g chicken (bone-in preferred for flavor)
• 1 cup thick curd (yogurt)
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tbsp lemon juice
• Salt – to taste

For Masala Gravy:

• 3 tbsp mustard oil (for authentic Punjabi flavor)
• 1 bay leaf
• 1 black cardamom
• 2–3 green cardamoms
• 1-inch cinnamon stick
• 4–5 cloves
• 1 tsp cumin seeds
• 2 medium onions – finely chopped
• 2 tomatoes – finely chopped or pureed
• 2 green chilies – slit
• 1 tsp ginger-garlic paste (extra for gravy)
• ½ tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala
• 1 tsp kasuri methi (crushed)
• Salt – as required
• Fresh coriander leaves – chopped, for garnish

Optional Smoky Flavor:

• 1 small piece of charcoal (for dhungar/smoke method)
• 1 tsp ghee (to create the smoke)

👩‍🍳Recipe

Step 1: Marinate the Chicken

Combine the chicken with curd, ginger-garlic paste, red chili, turmeric, lemon juice, and salt.

Let it marinate for at least 30 minutes to 1 hour for better flavor.

Step 2: Cook the Chicken

Heat oil in a pan and cook the marinated chicken till it's 80% done and slightly browned.

Remove and keep it aside.

Step 3: Prepare the Gravy Base

In the same pan, heat oil and butter. Add bay leaf, cinnamon, cloves, and cardamom.

Sauté for 30 seconds. Add onions and cook till golden.

Then add ginger-garlic paste and cook till raw smell fades.

Add tomato puree, red chili, turmeric, coriander, cumin, and salt. Cook till oil separates from the masala.

Step 4: Add Chicken & Cashew Paste

Add the pre-cooked chicken into the gravy. Stir well.

Add cashew paste with water to adjust consistency and simmer for 10 minutes.

Step 5: Finish the Gravy

Add fresh cream, kasuri methi, garam masala, and a little butter.

Simmer for 2–3 minutes on low flame. Turn off the heat.

Step 6: Garnish & Serve

Garnish with fresh coriander. Serve hot with butter naan, roti, or jeera rice.