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–+ servings
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5 from 2 votes

Amritsar Chicken Masala

Prep Time30 minutes
Cook Time1 hour
Marinating Time2 hours
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: Indian
Keyword: cherry tomatoes, chicken, chilli, garlic, ginger, onion, yoghurt
Servings: 4 people
Calories: 675kcal
Author: Chief Cook and Bottle Washer

Ingredients

For the marinade

  • 1 Chicken cut into 8 pieces and skinned
  • 250 ml Natural Yoghurt
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 1 medium Red Onion finely chopped
  • 1 tsp Cumin Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • ½ Lemon juiced
  • 1 tsp Vinegar
  • 1 pinch Salt

For the gravy

  • 25 mm Ginger finely chopped
  • 3 Green Chillies deseeded and finely chopped
  • 475 g Fresh Tomatoes finely chopped
  • 1 tsp Red Chilli Powder
  • ½ tsp Turmeric
  • 1 tsp Coriander Powder
  • ½ tsp Cumin Powder
  • 2 tbsp Oil we usually use rapeseed oil
  • 1 tbsp Butter

For the final dish

  • 1 tbsp Fresh Coriander
  • 1 tbsp Garam Masala
  • 1 tbsp Double Cream
  • 1 tbsp Butter
  • 1 tbsp Oil we usually use rapeseed oil

Instructions

For the marinade

  • We skin and joint the chicken ourselves, but most good butchers will do this for you
  • Mix all the ingredients of the marinade together and rub them well into the chicken
  • Leave to marinate for at least two hours

For the gravy (curry)

  • Put the oil and butter into a wok (or karahi if you have one!) over a high heat until the butter has melted and is foaming in the oil
  • Add the ginger and chillies and cook for about 1 minute until the rawness has gone, then add the tomatoes and cook until the oil begins to separate from the tomatoes
  • When the oil has separated from the tomatoes add the chilli power, turmeric, cumin and coriander powders. Mix well and cook a little more until the oil separates again. The gravy (curry) is done! Put aside whilst you cook the chicken

Cook the chicken

  • In a large pan heat the oil and butter over a high heat until the butter has melted and is foaming. Add the chicken along with the marinade
  • Keep the heat high so that the chicken cooks in its own juices
  • Once any water has evaporated you should be left with a layer of oil around the chicken. Turn the chicken a couple of times until it is just starting to brown. Now it's time to bring the dish together!

Finish the dish

  • Add the gravy you made earlier to the chicken and mix the two together. Add about 500ml of water and mix
  • Sprinkle over the garam masala, mix well and cover for around 5 minutes
  • Check that the chicken is cooked - it should be falling away from the bone by now - turn off the heat and add the cream. Stir well to incorporate and you're ready to serve
  • Sprinkle the chicken with a drizzle of cream (just for decoration), add some chopped coriander and some chopped green chilli. Serve with naan bread or any other flatbread and enjoy!

Nutrition

Calories: 675kcal | Carbohydrates: 17g | Protein: 40g | Fat: 50g | Saturated Fat: 15g | Cholesterol: 171mg | Sodium: 364mg | Potassium: 856mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1847IU | Vitamin C: 34mg | Calcium: 142mg | Iron: 3mg