AMRITSARI MURGH – Sab bana diya, but yeh reh gaya 🙂 My list of chicken recipes is definitely incomplete without this one..

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Let’s help 𝘽𝙖𝙣𝙙𝙚𝙡 𝘾𝙝𝙚𝙚𝙨𝙚 get its GI Tag
𝗖𝗹𝗶𝗰𝗸 𝗵𝗲𝗿𝗲 𝘁𝗼 𝘀𝗶𝗴𝗻 𝗺𝘆 𝗽𝗲𝘁𝗶𝘁𝗶𝗼𝗻 –

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⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 :
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:

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AMRITSARI MURGH
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2-4

Ingredients
For Chicken Marination
1 kg Chicken (thigh & drumstick) चिकन
1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 tsp Dry fenugreek leaves, crushed, कसूरी मेथी
1 tsp Coriander powder, धनिया पाउडर
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
2 tsp Ghee, घी
Salt to taste, नमक स्वादअनुसार
2 tbsp Curd, beaten, दही
1 ½ tsp Oil, तेल

For Masala
2 tbsp Black peppercorns, काली मिर्च के दाने
1 tbsp Coriander seeds, धनिया के बीज
2 no. Black cardamom, बड़ी इलायची
1 no. Green cardamom, हरी इलायची
3-4 no. Cloves, लौंग
¼ tsp Dry fenugreek seeds, मेथी दाना
½ tsp Cumin seeds, जीरा
¼ tsp Mustard seeds, सरसों के बीज

1 tbsp Oil for roasting Chicken, तेल तलने के लिए

For Amritsari Murgh
1 ½ tbsp Oil, तेल
2 no. Bay leaf, तेज़पत्ता
2 no. Green chillies, less spicy, हरी मिर्च
3 medium Onion, chopped, प्याज
1 tbsp Butter, cubed, मक्खन
2 tsp Prepared Masala, तैयार किया हुआ मसाला
2 medium Tomatoes, chopped, टमाटर
Little water, पानी
2 tbsp Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
Roasted Chicken, भुना किया हुआ चिकन
⅓ cup Water, पानी
1 tbsp Coriander leaves, chopped, धनिया पत्ता
½ tbsp Butter, cubed, मक्खन

For Garnish
Coriander sprig, धनिया पत्ता

Process
For Chicken Marination
In a bowl, add chicken, ginger garlic paste, dry fenugreek leaves, coriander powder, degi red chili powder, turmeric powder, ghee, salt to taste, curd, oil and marinate it well.
Rest it for 20-30 minutes and keep it aside for further use .

For Masala
In a plate or tray, add black peppercorns, coriander seeds, black cardamom, green cardamom, cloves, dry fenugreek seeds, cumin seeds and mustard seeds.
Transfer it into a mixer jar and make a fine powder.
Keep it aside for further use.

For Roasting Chicken
In a flat cast iron or tawa, add oil, once it’s hot, add marinated chicken and roast it until tender from both the sides.
Transfer it to a bowl and keep it aside for further use.

For Amritsari Murgh
In a shallow pot or handi, add oil, once it’s hot, add bay leaf, green chili, onions, butter and saute it until the onions are golden in color.
Add prepared masala, tomato and saute it well.
Add water, curd, salt to taste and cook it well for a minute.
Add roasted chicken and saute it well.
Add water and cook for 10-12 minutes on moderate heat.
Finish it with some butter and coriander leaves.
Transfer it to a serving bowl or plate and garnish it with coriander sprig.
Serve hot with roti.

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