Style - North India (Amritsari)
Rating - 4/5
Serves - 6-8
Last made - 13 Jul 2024
Ingredients
Marinade
Chicken - 2 lbs (medium size)Ginger paste - 2 tsp
Garlic paste - 2 tsp
Kasuri methi leaves - 1 tsp
Ghee - 2 tsp
Oil - 2 tsp
Salt - 1 tsp
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Curds - 2 tbsp
Raw masala powder (grind to fine powder)
Pepper corns - 1 tbsp
Cumin seeds - 1/2 tsp
Coriander seeds - 1 tbsp
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Green cardamom - 1
Black cardamom - 1
Cloves - 2
Cooking
Bay leaves - 2
Green chili - 2
Onion - 2 cups finely chopped (~3 med onions)
Tomatoes - 1 cup finely chopped (~2 small tomatoes)
Curds - 1-2 tbsp
Salt
Oil
Coriander leaves
Notes
- As the marinade has oil & ghee, marination in the fridge will freeze. If you are doing overnight, add oil and ghee after taking out of fridge or allow to marinate for 2-4 hours outside before refrigeration.
- All of the raw masala powder will not be used for the recipe.
- Don't overcook the tomatoes.
Method
- Marinate the chicken for 4+ hours with ingredients under marinade.
- Heat oil in a pan. Fry chick in the oil in medium-high heat until a crust is formed. Turn to create crust as much as possible.
- In a large vessel, add oil and heat. Add oil from fried chicken as well. Add green chili and bay leaves. Fry for a min.
- Add onion and saute until light brown.
- Add butter and lower heat.
- When butter is melted, add 2 tsp of raw masala powder. Fry until raw smell is done.
- Add tomatoes & cook without making it mushy. Do not squash tomatoes. (4-5 mins)
- Add curds and cook until raw smell is gone (3-5 mins).
- Add chicken and cook in medium heat for 12-15 mins.
- Add warm/hit water to submerge chicken. Cook until gravy is semi gravy.
- Remove from heat. Add coriander leaves for garnish.
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