Amritsari Chicken Masala

• Bay leaf

  1 pc

• Black cardamom

  1 pc

• Chicken

  curry cut, bone-in

  500 g

• Cinnamon

  2 g

• Cloves

  2 g

• Coriander leaves

  chopped

  10 g

• Coriander powder

  8 g

• Dried fenugreek leaves

  3 g

• Garam masala

  3 g

• Ginger-garlic paste

  30 g

• Green chilli

  slit

  2 pc

• Oil

  45 ml

• Onion

  finely chopped

  2 pc

• Red chili powder

  6 g

• Salt

  to taste

• Tomato

  pureed

  3 pc

• Turmeric powder

  3 g

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Method

1. 1Heat oil and crackle bay leaf, cloves, cinnamon and black cardamom.
2. 2Add chopped onions and fry to a deep golden brown.
3. 3Stir in ginger-garlic paste and slit green chillies.
4. 4Add pureed tomatoes with turmeric, red chilli and coriander powder.
5. 5Cook the masala until oil separates at the edges.
6. 6Add the chicken and sear it in the masala for a few minutes.
7. 7Pour in hot water, cover and simmer until the chicken is tender.
8. 8Reduce to a thick gravy that clings to the pieces.
9. 9Finish with garam masala, crushed kasuri methi and coriander.