Nov 14, 2012

Amritsari Methi Chicken

Chicken is undoubtedly the ultimate favorite of all Punjabis, and what better way to make it then the Amritsari style! This is an Indian version, and all my readers abroad, should also try this even if it asks for some Indian spice mixes. You’ll be so happy you tried it, I guarantee! I never read this recipe anywhere, and it just got created out of the blue. We had a few chicken wings in the freezer, and I simply didn’t wanna make butter chicken or grilled chicken. So instead on using the over or griller, I created it in a similar way to a tandoori chicken , but in a wok, and it came out delicious. Two main things to remember here – use only mustard oil, and make sure the chicken is good quality.

This chicken proclaims the supremacy of methi/fenugreek as the ultimate chicken companion in a dish!

Preparation Time = 40 Mins
Chicken drumsticks 8 pieces
Ginger garlic paste 1 tsp
Ginger 1 inch piece
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Garam masala 1 tsp (or allspice)
2 green chilies
Tandoori chicken masala 2 tsp (preferably MDH or Everest)
Chicken Vindaloo spice( optional) ½ tsp
Mustard oil (to shallow fry) 2 tbsp
Dry coriander powder 1 tsp
Bay leaf 1
Cinammon stick 1 inch
Black pepper 6-8
Cloves 4-5
Cumin ½ tsp
Hing A pinch
Kasoori Methi / Dry fenugreek leaves 1 tbsp
Red Onion 2 medium
Coriander leaves To garnish
Lemon 2
Salt To taste

  • Wash the chicken pieces well, dry and keep aside.
  • Heat mustard oil in a large wok on high flame till oil reaches its smoking point.
  • Then reduce flame to low, and add Hing, Cumin seeds, bay leaf, cloves, pepper seeds, and cinnamon.
  • Chop the onions and ginger and one green chili, and make a fine paste in a grinder/mixer.
  • Add this paste to the wok. Mix well. Keep the flame on low.
  • Cook for 5 mins, then add kasoori methi, and all the dry spices and salt.
  • Mix well so that mixture doesn’t stick to the bottom. When the onions are cooked and the whole masala starts to separate from the oil, add the drumsticks.
  • Keep the flame on low, Mix well so that the masala coast the chicken properly. Cover the wok with a large plate or a lid, and leave for 10 mins.
  • After 10 mins, the stir again. The chicken will release water and the wok will have a little gravy too now. Mix well so that chicken remains coated. Taste the masala, and adjust seasoning and salt as needed.
  • Prick all the chicken pieces with a sharp knife in the middle, so that the masala now will seep deep in it. This will also tell you how much more time the chicken will take to cook.
  • Keep the flame on low, again cover the lid and let it cook for 10 more mins.
  • Now add chopped coriander and mix well. Prick with a knife/fork. If the chicken is soft and cuts easily that means it’s cooked. If not, add ¼ cup water, mix well, cover the wok, and let it simmer for 10 more mins. Otherwise, if it’s cooked, then remove the lid, and let it cook last 5 mins so that the gravy dries up and a masala coats the chicken evenly.
  • Serve hot as a starter with onion rings and tomato slices.

Chef’s tip: You can leave the gravy in, instead of drying it and serve this as a main course. 1 tbsp Tomato puree can also be added to the onion paste in the beginning to create a variation.


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