Amritsari Chicken Masala is an authentic Punjabi dish. Chicken is simply made in the unique Amritsari Gravy and flavored with cream, butter, and tomatoes.
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Ingredients
For the marinade
- 1 Chicken cut into 8 pieces and skinned
- 250 ml Natural Yoghurt
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 medium Red Onion finely chopped
- 1 tsp Cumin Powder
- 1 tbsp Coriander Powder
- 1 tsp Red Chilli Powder
- ½ Lemon juiced
- 1 tsp Vinegar
- 1 pinch Salt
For the gravy
- 25 mm Ginger finely chopped
- 3 Green Chillies deseeded and finely chopped
- 475 g Fresh Tomatoes finely chopped
- 1 tsp Red Chilli Powder
- ½ tsp Turmeric
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- 2 tbsp Oil we usually use rapeseed oil
- 1 tbsp Butter
For the final dish
- 1 tbsp Fresh Coriander
- 1 tbsp Garam Masala
- 1 tbsp Double Cream
- 1 tbsp Butter
- 1 tbsp Oil we usually use rapeseed oil
Instructions
For the marinade
- We skin and joint the chicken ourselves, but most good butchers will do this for you
- Mix all the ingredients of the marinade together and rub them well into the chicken
- Leave to marinate for at least two hours
For the gravy (curry)
- Put the oil and butter into a wok (or karahi if you have one!) over a high heat until the butter has melted and is foaming in the oil
- Add the ginger and chillies and cook for about 1 minute until the rawness has gone, then add the tomatoes and cook until the oil begins to separate from the tomatoes
- When the oil has separated from the tomatoes add the chilli power, turmeric, cumin and coriander powders. Mix well and cook a little more until the oil separates again. The gravy (curry) is done! Put aside whilst you cook the chicken
Cook the chicken
- In a large pan heat the oil and butter over a high heat until the butter has melted and is foaming. Add the chicken along with the marinade
- Keep the heat high so that the chicken cooks in its own juices
- Once any water has evaporated you should be left with a layer of oil around the chicken. Turn the chicken a couple of times until it is just starting to brown. Now it's time to bring the dish together!
Finish the dish
- Add the gravy you made earlier to the chicken and mix the two together. Add about 500ml of water and mix
- Sprinkle over the garam masala, mix well and cover for around 5 minutes
- Check that the chicken is cooked – it should be falling away from the bone by now – turn off the heat and add the cream. Stir well to incorporate and you're ready to serve
- Sprinkle the chicken with a drizzle of cream (just for decoration), add some chopped coriander and some chopped green chilli. Serve with naan bread or any other flatbread and enjoy!
Nutrition
Calories: 675kcal | Carbohydrates: 17g | Protein: 40g | Fat: 50g | Saturated Fat: 15g | Cholesterol: 171mg | Sodium: 364mg | Potassium: 856mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1847IU | Vitamin C: 34mg | Calcium: 142mg | Iron: 3mg
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