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Amritsari Chicken Masala is a popular Punjabi dish that is loved for its spicy and tangy flavor. It is made with bone-in chicken that is marinated in a blend of aromatic spices and then cooked in a creamy tomato-based gravy. This dish is typically served with rice, naan bread, or roti. In this article, we will provide you with a step-by-step recipe for making Amritsari Chicken Masala at home.
Ingredients:
For the Chicken Marinade:
1 pound bone-in chicken pieces (thighs, drumsticks, etc.)
1/2 cup plain yogurt
2 tbsp lemon juice
2 tsp ginger-garlic paste
1 tsp cumin
1 tsp coriander
1 tsp garam masala
1/2 tsp turmeric
1/4 tsp cayenne pepper
Salt and black pepper to taste
For the Masala Sauce:
2 tbsp vegetable oil
1 large onion, finely chopped
3 garlic cloves, minced
1 tbsp ginger-garlic paste
1 tbsp tomato paste
1 tsp cumin
1 tsp coriander
1 tsp garam masala
1 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 can (14 oz) diced tomatoes
1/2 cup heavy cream
Salt and black pepper to taste
Fresh cilantro, chopped (optional)
Directions:
For the Chicken Marinade:
In a large bowl, mix together the yogurt, lemon juice, ginger-garlic paste, cumin, coriander, garam masala, turmeric, cayenne pepper, salt, and black pepper.
Add the chicken pieces to the bowl and toss to coat in the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours.
For the Chicken:
Preheat the oven to 425°F.
Line a baking sheet with parchment paper and place the chicken pieces on it, making sure they are not touching.
Bake for 20-25 minutes, or until the chicken is cooked through and lightly browned.
For the Masala Sauce:
In a large saucepan or Dutch oven, heat the vegetable oil over medium-high heat.
Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
Add the minced garlic and ginger-garlic paste and cook for an additional minute.
Add the tomato paste, cumin, coriander, garam masala, paprika, turmeric, and cayenne pepper to the pan and stir to combine.
Cook for 2-3 minutes, or until the spices are fragrant.
Add the diced tomatoes to the pan and bring to a simmer.
Reduce the heat to medium-low and simmer for 10-15 minutes, stirring occasionally.
Stir in the heavy cream and cook for an additional 5 minutes.
Season with salt and black pepper to taste.
To Assemble:
Add the baked chicken pieces to the Masala sauce and stir to coat.
Simmer for 5-10 minutes to allow the flavors to meld.
Serve hot with rice, naan bread, or roti and garnish with fresh cilantro, if desired.
This Amritsari Chicken Masala recipe is perfect for anyone who loves spicy and flavorful dishes. It's a great option for dinner parties or special