Cuisine from Punjab has a rich tradition of many distinct and local ways of cooking. Amritsar is not only famous for its history but its food has a deep impact on the people throught the world. The food in Amritsar is so rich in nutrients that its dishes are considered as the healthiest around the world. It is more easy to fall in love with the food of the city than its culture. Perhaps it’s the fertile soil of Punjab, or the food preparation itself, or both, whatever is the reason, there is no denying the fact that the quality of food that you get in Amritsar us beyond any comparison. Their gravies that are now famous in other parts of the world too.
The Amritsari Tawa Murg (Pan Fried Amritsari Chicken) is a good place to show off carefully layered spices into a rich sauce paired with fresh aromatics like onion, ginger and garlic. Pureed tomatoes render a brilliant velvety and orange base, adding different flavors that enhances the taste of the food even more.
Amritsari Tawa Murg, is not only the delicious food but ultimately end up filling your heart with the love. I never go short of love nor will I compromise in giving you anything other than the best cooking experience.
So, Let’s Cook Good Food…
Ingredients:
Chicken: 1 lbs (1/2 kg)
Ginger Paste: 2 tsp
Garlic Paste: 2 tsp
Red Chilli Powder: ½ tsp
Ground dried Fenugreek: ½ tsp
Ghee: 2 tbsp
Black Cumin Seeds: ½ tsp
Coriander Seeds (crushed): ½ tsp
Black Peppercorn (Crushed): ½ tsp
Garlic Cloves: 4-5 (finely chopped)
Onion: 1 large (finely chopped)
Ginger: 1” (peeled and finely chopped)
Green Chillies: 1 (deseeded and finely chopped)
Red Chillies: 2
Tomato: 1 Medium (finely chopped)
Tomato Puree: ½ cup
Red Chilli Powder: ½ tsp
Ground Cumin, roasted: ½ tsp
Chicken Stock: 2 tbsp
Garam Masala: ½ tsp
Fresh Coriander: finely chopped
Lemon Juice: 1 Lemon
Salt to taste
Method:
To make the marinade, mix the ginger paste, garlic paste, red chilli powder and half of the ground fenugreek powder in a shallow dish and season with salt/
Add the chicken pieces and turn to coat well.
Cover and set aside in the refrigerator for at least 30 minutes.
Heat the ghee in a Tawa or large frying pan.
Add black cumin seeds, crushed coriander, crushed black peppercorn and sauté over medium heat for about 1-2 mins or until they start to crackle.
Add marinated chicken, together with the marinade and stir fry over medium heat for 8-10 minutes.
Remove the chicken from the pan and set aside.
Add chopped garlic to the ghee in the pan and sauté for 2 minutes, then add the onion, ginger, green and red chillies, and stir fry for 5 minutes.
Now add the chopped tomato and sauté until soft, then add tomato puree, remaining ground fenugreek, chilli powder and roasted ground cumin and cook until the oil separates out.
Return the chicken to the pan and cook for 2 minutes, then sprinkle with 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.
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