Amritsari methi malai murgh is a rich and creamy chicken dish with the flavours of kasoori methi and spices. It goes well with naans, tandoori and roomali rotis.
Chicken .... 500 gms
Kasoorui methi ... 3 tbsps
Tomatoes .... 3-4
Onions ........ 1/2 cup
Yogurt ...... 2 tbsps
Ginger paste .. 1 tsp
Garlic paste ..... 1 tsp
Green chillies .. 2
Red chilli powder .. 1/4 tsp
Turmeric powder ... 1/4 tsp
Coriander powder ... 1 tsp
Cumin powder ,,,,,,, 1/2 tsp
Garam masala ....... 1/2 tsp
Coriander leaves ... handful
Salt ........ to taste
Desi ghee or butter or oil ... 5-6 tbsps
Cream .................... 2 tbsps
Marinate the chicken pieces with ginger garlic paste, yogurt, salt and half quantity of the spice powders mentioned in the list. Save the rest for later use.
Set it aside for at least one hour or more preferably in a refrigerator.
Blanch the tomatoes. Peel the skin and grind them with the onion and green chillies.
In a pan heat 2 tbsps of ghee or oil and add the remaining spice powders. Reduce the flame or else they will burn.
Add a little water. Stir the spices.
Now tip in the marinated chicken pieces. Stir fry them.
In a separate pan heat the remaining oil and add the blended paste. Add salt and kasoori methi.
When the chicken pieces are almost done add them to the gravy pan. Add some coriander leaves.
Stir to mix and add little water if you need a little gravy. Check the salt.
Finally stir in the cream.