Recipe of cooking Amritsari chicken masala

Amritsari Chicken Masala:

Ingredients:

• 500 grams chicken, cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 2 green chilies, slit lengthwise
• 2 tomatoes, finely chopped
• 2 teaspoons Amritsari masala (available in Indian grocery stores)
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnishing

For the marinade:

• 1/2 cup plain yogurt
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• Salt to taste

Instructions:

1. In a large bowl, mix all the marinade ingredients together. Add the chicken pieces and coat them well with the marinade. Allow the chicken to marinate for at least 1 hour or overnight in the refrigerator.

2. Heat oil in a deep pan or kadai over medium heat. Add the chopped onions and sauté until they turn golden brown.

3. Add ginger paste, garlic paste, and green chilies to the pan. Sauté for a minute until the raw smell disappears.

4. Add the chopped tomatoes to the pan and cook until they become soft and mushy.

5. Now, add the Amritsari masala, red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala to the pan. Mix well and cook for 2-3 minutes to allow the spices to release their flavors.

6. Add the marinated chicken pieces to the pan along with any remaining marinade. Mix everything together, ensuring that the chicken is well coated with the masala.

7. Cover the pan and cook the chicken over low heat for about 25-30 minutes or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

8. Once the chicken is cooked, remove the lid and cook for an additional 5-10 minutes to thicken the gravy to your desired consistency. Adjust the salt according to your taste.

9. Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.