Serves 1
Directions
- 1Add ginger-garlic paste, salt, turmeric, Kashmiri red chili powder, coriander powder, kasuri methi, ghee, and dahi to the chicken for marination.
- 2Mix all ingredients well with the chicken.
- 3Pan-fry the marinated chicken until browned.
- 4Heat oil in a pot and add bay leaf and green chilies.
- 5Add chopped onions to the pot and sauté.
- 6Add a knob of butter to the onions.
- 7Prepare the Amritsari masala by combining poppy seeds, fenugreek seeds, coriander seeds, black cardamom, cloves, green cardamom, black peppercorns, and cumin seeds.
- 8Add the Amritsari masala to the sautéed onions and mix well.
- 9Add chopped tomatoes to the onion-spice mixture.
- 10Add dahi to the mixture and stir to create a thick gravy.
- 11Add the pan-fried chicken to the gravy.
- 12Add water to the pot.
- 13Add more butter to the chicken and gravy.
- 14Cover the pot and let it cook.
- 15Garnish with fresh coriander.
- 16Squeeze fresh lemon juice over the finished dish.
Ingredients
- chicken
- ginger-garlic paste
- salt
- turmeric
- Kashmiri red chili powder
- coriander powder
- kasuri methi
- ghee
- dahi
- oil
- bay leaf
- green chilies
- onions
- poppy seeds
- fenugreek seeds
- coriander seeds
- black cardamom
- cloves
- green cardamom
- black peppercorns
- cumin seeds
- tomatoes
- butter
- lemon
Equipment
panbowlspatulapotspoonlid
Tips
- The recipe's USP is marinating the chicken in desi ghee with many spices and yogurt, then pan-frying it instead of cooking directly in the gravy.
- Do not miss the Amritsari masala; it is the soul of the recipe.
- Do not miss butter; it is very, very important.
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