Amritsari Murg Malaiwala

Servings

4

Ready In:

1 hr 25 mins

Author:

Sandhya

Ingredients

Cuisine – Indian – Punjabi

Course – Main

Diet – Non vegetarian – Chicken

For the gravy:

  • 1 Cup Cream
  • 3 Green chillies, chopped
  • 1 Onion, chopped
  • 1/2 Cup Milk
  • 1 Tsp Green cardamom powder
  • 1 Tbsp Ginger garlic paste
  • 2 Tbsp Coriander leaves
  • 1/2 Tsp Dry ginger powder
  • 1 Tsp White pepper powder
  • 1 Tsp Kasoori methi
  • 2 Tsp Garam masala
  • A pinch of Saffron
  • 2 Tsp Almonds, chopped
  • 1/2 Cup Fried onion
  • Salt to taste

For the marinade:

  • 5 Chicken drumsticks
  • 1 Tbsp Ginger garlic paste (adarak lahasun ka paste)/(allam vellulli paste)
  • 2 tsp White pepper powder (safed mirchi)/(tella miriyalu)

For the garam masala:

  • 1 Black cardamom (badi elaichi)/(nalla Ellakai)
  • 6-8 Green cardamoms (choti elaichi)/(paccha Yelakulu)
  • 1 Piece Mace (javitri)/(japatri)
  • 2 Tsp Cumin seeds (zeera)
  • 4-5 Cloves (laung)/(lavangalu)
  • 1 Cinnamon (dalchini)/(dalchini chekka)
  • 4-5 Black peppercorns (kali mirch)/(miriyalu)
  • 6-7 Dried rose petals

 

Step by Step Instructions

  • Dry roast all garam masala items, blend and keep ready for use in the recipe.
  • Lavishly coat the chicken with salt, curd, lemon juice, ginger garlic paste, garam masala, and white pepper powder, allow to set for an hour and refrigerate for up to 3 hours.
  • Heat oil and ghee in a (preferably) non-stick pan. When the oil is hot add onions and cook until the onion is transparent and excess water vaporizes and then add green chillies and fry for few minutes.
  • Now add the marinated chicken and cook on high heat till the chicken is slightly browned and loses the raw smell.
  • Add the cream, milk with cardamom powder, ginger garlic paste, coriander leaves, white pepper, kasuri methi and the garam masala. (add the pinch of saffron optional but recommended).
  • Add the chopped almonds and the crushed onions to enhance the flavor and let it simmer till the chicken pieces are cooked. (the secret is to slow cook the dish).
  • Serve hot with tawa chapati or butter paratha.