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Amritsari Murgh होटल जैसा अमृतसरी चिकन मसाला spicy Amritsari Chicken curry

Sab bana diya, but yeh reh gaya :) My list of chicken recipes is definitely incomplete without this one..

30-35 minutes
2-4
Indian
Amritsari Murgh होटल जैसा अमृतसरी चिकन मसाला spicy Amritsari Chicken curry Recipe - Ranveer Brar

Ingredients

For Chicken Marination

1 kg Chicken (thigh & drumstick) चिकन

1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

1 tsp Dry fenugreek leaves, crushed, कसूरी मेथी

1 tsp Coriander powder, धनिया पाउडर

1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

2 tsp Ghee, घी

Salt to taste, नमक स्वादअनुसार

2 tbsp Curd, beaten, दही

1 ½ tsp Oil, तेल

 

For Masala

2 tbsp Black peppercorns, काली मिर्च के दाने

1 tbsp Coriander seeds, धनिया के बीज

2 no. Black cardamom, बड़ी इलायची

1 no. Green cardamom, हरी इलायची

3-4 no. Cloves, लौंग

¼ tsp Dry fenugreek seeds, मेथी दाना

½ tsp Cumin seeds, जीरा

¼ tsp Mustard seeds, सरसों के बीज

 

1 tbsp Oil for roasting Chicken, तेल तलने के लिए

 

For Amritsari Murgh

1 ½ tbsp Oil, तेल

2 no. Bay leaf, तेज़पत्ता

2 no. Green chillies, less spicy, हरी मिर्च

3 medium Onion, chopped, प्याज

1 tbsp Butter, cubed, मक्खन

2 tsp Prepared Masala, तैयार किया हुआ मसाला

2 medium Tomatoes, chopped, टमाटर

Little water, पानी

2 tbsp Curd, beaten, दही

Salt to taste, नमक स्वादअनुसार

Roasted Chicken, भुना किया हुआ चिकन

⅓ cup Water, पानी

1 tbsp Coriander leaves, chopped, धनिया पत्ता

½ tbsp Butter, cubed, मक्खन

 

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Chicken Marination

  • In a bowl, add chicken, ginger garlic paste, dry fenugreek leaves, coriander powder, degi red chili powder, turmeric powder, ghee, salt to taste, curd, oil and marinate it well.
  • Rest it for 20-30 minutes and keep it aside for further use .

 

For Masala

  • In a plate or tray, add black peppercorns, coriander seeds, black cardamom, green cardamom, cloves, dry fenugreek seeds, cumin seeds and mustard seeds.
  • Transfer it into a mixer jar and make a fine powder.
  • Keep it aside for further use.

 

For Roasting Chicken

  • In a flat cast iron or tawa, add oil, once it’s hot, add marinated chicken and roast it until tender from both the sides.
  • Transfer it to a bowl and keep it aside for further use.

 

For Amritsari Murgh

  • In a shallow pot or handi, add oil, once it’s hot, add bay leaf, green chili, onions, butter and saute it until the onions are golden in color.
  • Add prepared masala, tomato and saute it well.
  • Add water, curd, salt to taste and cook it well for a minute.
  • Add roasted chicken and saute it well.
  • Add water and cook for 10-12 minutes on moderate heat.
  • Finish it with some butter and coriander leaves.
  • Transfer it to a serving bowl or plate and garnish it with coriander sprig.
  • Serve hot with roti.

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