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..
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.
Reviews
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This really tastes like a dish made in a Restaurant. I made it several times and it turns out wonderful all the time. If using boneless chicken then i even skipped the roasting part and even then it was brilliant!!