Amritsari Punjab Chicken

INGREDIENTS

Marinade:
500 gm chicken pieces (boneless)
2 teaspoon ginger paste
2 teaspoon garlic paste
3 tablespoon yoghurt
1 tablespoon lemon juice
2 teaspoon vinegar
1 teaspoon dhana jeeru (cumin)
½ onion, chopped
1 ½ teaspoon red chilli powder
Salt to taste

For the gravy:
6 tomatoes
1 ½ tablespoon butter
1 teaspoon red chilli powder
1 teaspoon ginger - finely chopped
1 green chilli - finely chopped
¼ teaspoon orange color
2 ½ tablespoon fresh cream
1 teaspoon dhana jeeru (cumin)
1 teaspoon sugar
Salt to taste

For garnishing:
2 green chilies - chopped
1 tablespoon butter
2 tablespoon fresh cream
Chopped dhania (coriander)

METHOD

Blend tomatoes to a puree.
Mix all the ingredients for marinade.
Smear the chicken pieces with the paste and let it marinate for 2 hours.
Heat butter in a heavy bottom wok and add the marinated chicken to it.
Cook till the chicken is tender.
In a saucepan, heat butter and add red chilli powder, dhana jeeru (cumin), ginger, salt and chopped green chilli.
Fry for some time.
Add tomato puree, orange color, fresh cream and cook on medium flame till the puree thickens.
Add the puree to the tender chicken along with sugar and cream.
Let it simmer for about 25 minutes.
Garnish with fresh cream, finely chopped green chillies and dhania (coriander).
 Serve with butter naan or rice.

INFO & TIPS

Recipe from a WhatsApp group

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