- 2½ tsp ginger paste
- 2½ tsp garlic paste
- ½ tsp chili powder
- ½ tsp ground dried fenugreek
- ½ kg boneless chicken legs – cut into 3-4 pieces
- 2 tbsp ghee
- ½ tsp black cumin seeds
- ½ tsp coriander seeds – crushed
- ½ tsp black peppercorns – crushed
- 10 g garlic cloves – finely chopped
- 1 larger onion – finely chopped
- ½ 10 g / piece fresh ginger – peeled and finely copped
- 1 green chili – de-seeded and finely chopped
- 2 fresh red chilies
- ½ large tomato – finely chopped
- 100 g tomato puree
- ¼ tsp chili powder
- ½ tsp ground cumin – roasted
- 1½ tbsp chicken stock
- ½ tsp garam masala
- 15 g coriander (cilantro) – finely chopped, plus extra to garnish
- juice of 1 lemon
To make the marinade, mix the ginger paste, garlic paste, chili powder and half of the ground fenugreek in a shallow dish and season with salt. Add the chicken pieces and turn to cost well. Cover and set aside in the refrigerator for at least 30 minutes.
Heat the ghee in a tawa or large frying pan (skillet), add the black cumin seeds, crushed coriander and black peppercorns and saute over medium heat for about 1-2 minutes, or until they start to crackle. Add the marinated chicken, together with the marinade and stir-fry over medium heat for 8-10 minutes. Remove from the pan and set aside.
Add the chopped garlic to the ghee in the pan and saute for 2 minutes, then add the onions, ginger, green and red chilies, and stir fry for 5 minutes.
Now add the chopped tomato and saute until soft, then add the tomato puree, remaining ground fenugreek, chili powder and roasted ground cumin and cook until the oil separated out.
Return the chicken to the pan and cook for 2 minutes, then sprinkle with the chicken stock, garam masala and chopped coriander and stir. Check and adjust the seasoning, then sprinkle with the lemon juice. Mix and transfer to a flat serving dish. Serve hot garnished with extra chopped coriander.
Butter can also be used for frying the chicken instead of ghee. Pan-fired Amritsari Chicken can be garnished with fresh cream and tastes better when served with Roti and Naan.