Amritsari Chicken Masala is a traditional North Indian dish that is made in the peculiar Amritsari-style rich and creamy gravy and flavoured with fresh cream, butter, and fresh tomatoes. This dish, also known as chicken makhani or murgh, is popular in Indian restaurants. The tomato puree gives the gravy its distinct colour. The delightful dish is simple to prepare at home because it does not require a large number of ingredients or Indian spices.
Ingredients
- 500 gms chicken
For Marinade
- 3 tsp curd
- 2 tsp onion, chopped
- 2 tsp ginger garlic Paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tsp lemon Juice
- 1 tsp vinegar
- 1 tsp salt
For Gravy
- 6 Tomatoes
- 3 tsp butter
- 1 green chilli
- 1 tsp ginger, finely chopped
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1/2 tsp sugar
- 3 tsp cream
- 1 tsp salt
- 1/2 cup water
- Finely chopped coriander leaves
Method
- Take the chicken in a large mixing bowl and add ginger-garlic paste, curd, lemon juice, vinegar, coriander powder, cumin powder, red chilli powder, salt, and finely chopped onion. Thoroughly mix all of the ingredients till the colour of the chicken turns to the spice colour. Keep the mixture for 1-2 hours or you can place it in the refrigerator.
- Take a pan and heat it before adding butter and when the butter melts add the red chilli powder. Cook them in a pan. After that, add coriander powder, cumin powder, and chopped ginger. Cook them carefully. Add some water to it and stir it well so that the spices turn into a thick gravy. Season with salt, green chilli, tomato, and sugar and mix it properly.
- Take a hot pan add 3 tsp of butter and spread it pretty well through the edges and put the marinated chicken in it. Saute the butter-soaked chicken and cook the mixture by covering the pan with a lid. Cook the chicken untill the colour of the chicken turns golden brown. Add the already prepared gravy to the chicken and cook the chicken for 5-10 minutes by covering the pan once again with the lid. After 5-10 minutes of cooking add cream to the mixture and stir it well.
Amritsari chicken is well served hot, garnished with butter, coriander leaves, and green chilies along with butter naan.
