Amritsari Chicken Masala
A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces with curd, 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1 tsp salt.
- c.Mix thoroughly to ensure each piece of chicken is evenly coated.
- d.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
- 2
Step 2
- a.Prepare the Gravy Base
- b.Heat oil and ghee together in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
- d.Add the finely chopped onions and sauté, stirring frequently, for 10-12 minutes until they are deep golden brown. This step is crucial for the color and flavor of the gravy.
- e.Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala
- b.Add the tomato puree to the pan. Cook for 8-10 minutes, stirring often, until the mixture thickens and you see oil separating from the sides of the masala.
- c.Reduce the heat to low. Add the ground spices: 1.5 tsp coriander powder, 1 tsp cumin powder, the remaining 0.25 tsp turmeric powder, and the remaining 1 tsp Kashmiri red chili powder. Stir and cook for 1 minute.
- d.Stir in the cashew paste and cook for another 2-3 minutes until it is well incorporated and fragrant.
- 4
Step 4
- a.Cook the Chicken in the Gravy
- b.Add the marinated chicken pieces to the pan, along with any leftover marinade. Increase the heat to medium-high.
- c.Sauté for 5-7 minutes, stirring gently, until the chicken is lightly browned and sealed on all sides.
- d.Pour in 1.5 cups of warm water and add the remaining 0.75 tsp of salt. Stir well and bring the gravy to a boil.
- e.Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- 5
Step 5
- a.Finish and Garnish
- b.Uncover the pan. Crush the kasuri methi between your palms and sprinkle it into the curry. Stir in the fresh cream and garam masala.
- c.Gently mix everything and let it simmer on low heat, uncovered, for 2 more minutes. Do not boil after adding the cream.
- d.Turn off the heat. Let the curry rest for 10 minutes for the flavors to meld.
- e.Garnish with fresh chopped coriander leaves and ginger juliennes before serving hot with naan, roti, or rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, marinate the chicken for at least 2 hours, or preferably overnight in the refrigerator.
- 2Frying the onions until they are deep golden brown is the secret to the rich color and deep flavor of the gravy. Be patient with this step.
- 3Use full-fat curd and whisk it well to prevent it from splitting when added to the hot pan.
- 4Always cook the tomato puree until the oil separates to remove its raw taste and develop a rich, savory base.
- 5Crushing the kasuri methi between your palms before adding it helps to release its maximum aroma and flavor.
- 6Using bone-in chicken adds more depth and flavor to the curry compared to boneless chicken.
Adapt it for your goals.
Vegetarian
Replace the chicken with 500g of paneer cubes or a mix of vegetables like potatoes, carrots, and peas. Add the paneer in the last 5-7 minutes of cooking to keep it soft.
Boneless VersionBoneless Version
Use boneless, skinless chicken thighs or breast, cut into 1.5-inch cubes. Reduce the simmering time in step 4 to 12-15 minutes, as boneless chicken cooks faster.
Lighter VersionLighter Version
To reduce the richness, you can skip the fresh cream or replace the cashew paste with 2 tablespoons of thick yogurt or melon seed paste (magaz).
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Anti-Inflammatory Spices
The recipe uses spices like turmeric (containing curcumin), ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties, helping to boost immunity.
Provides Healthy Fats
Ingredients like cashew nuts and ghee provide monounsaturated fats and essential fatty acids, which are beneficial for heart health and brain function when consumed in moderation.
Frequently asked questions
A single serving of this Amritsari Chicken Masala contains approximately 480-550 calories. This is an estimate and can vary based on the specific ingredients used, such as the fat content of the chicken and cream.