AMRITSARI MURG

Ingredients

• Chicken, on bone – 750 gm
• Sour curd – 3 tsp
• Kashmiri red chilli powder – 2 tsp
• Pepper powder – 1 tsp
• Cumin powder – 2 tsp
• Coriander powder – 1 tsp
• Lemon juice – 1 tsp
• Onion, chopped – 2 large size
• Ginger – garlic paste – 1 tsp
• Tomato puree – 1 cup
• Mace powder – ½ tsp
• Garam masala powder – 1 tsp
• Star anise – 1
• Coriander leaves, chopped – 2 tsp
• Green chillies, chopped – 5 to 6
• Salt – to taste
• Oil – as required

Method

Marinate the chicken with sour curd, lemon juice, 1 tsp Kashmiri red chilli powder, 1 tsp cumin powder, coriander powder, pepper powder and 1 tsp oil. Mix well and keep it in refrigerator for at least 45 mins.

Heat oil in pan/ kadai. Add star anise. Add chopped onion and fry till golden brown. Add ginger-garlic paste. Fry it for 2mins. Add the tomato puree and salt. Fry it for another 5 mins. Add mace powder, cumin powder, Kashmiri red chilli powder and garam masala powder. Add some little warm water and green chillies. Add the marinated chicken pieces and cook it with covered lid in medium low flame till the chicken are nicely soft. When the gravy becomes thick, add chopped coriander leaves and enjoy it with naan / rice.