Amritsari chicken curry

Ingredients

• For marination
• Chicken - 2.5 kg
• Ginger-Garlic paste – 5-6 tsp
• Sour curd – 5 tbsp
• Lemon juice – 1/2 a small lemon
• Vinegar – 3 tsp
• Coriander Powder – 2 tbsp
• Cumin Seeds - 2 tsp
• Onions Chopped – 1 large cup
• Red chilly powder – 3 tbsp
• Kashmiri Chilly powder – 1 tbsp ( This gives a beautiful color too)
• All spices powder – 2 tsp
• Salt to taste.
• For the Gravy
• Tomatoes – 4 medium sized ones
• Tomato paste - 1 small packet
• Red Chilly powder – 1 tsp
• Finely chopped Ginger – 2 tsp
• Green Chilly – 2 nos finely chopped
• Fresh cream – 3-4 tbsp
• Coriander powder – 2 tbsp
• Cumin seeds - 1 tsp
• Sugar – 1 tsp
• Salt as per taste.
• Oil
• Coriander leaves and fresh cream for garnish

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Preparation

• Marinate the chicken with the marinate ingredients. The recipe called to be kept for 2 hours, but I kept for overnight.
• Bring it to room temperature and then in a heavy bottom pan, add some oil and cook this marinated chicken till tender.
• Blend the tomatoes to make a puree.
• In a pan, heat some oil, and add in the chilly powder, coriander powder, cumin seeds, ginger, sugar and salt and saute well. To this add in the tomato purees and fresh cream and cook till the gravy thickness.
  
• Mix this gravy to the chicken and cook for about another 15-20 minutes with a little bit more of cream.
• Garnish with coriander leaves, one thinly sliced chilly and some fresh cream….
• Serve hot along with rumali rotis, rice, Indian breads or anything else. A perfect dish it is.

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