A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
A classic Punjabi delight! Flaky, crispy-on-the-outside, soft-on-the-inside flatbread stuffed with a savory spiced potato filling. Traditionally cooked in a tandoor, this recipe shows you how to get that authentic taste on a regular stovetop.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Amritsari Chicken Masala, Amritsari Kulcha and Cucumber Raita
Perfectly spiced Amritsari Chicken Masala with crispy kulcha and cooling raita. A soul-satisfying feast!
This punjabi dish is perfect for lunch. With 1120.67 calories and 63.53000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch
Cinnamon Stick
3 pcs Green Cardamom Pods (Slightly crushed)
4 pcs Cloves
2 medium Onion (Finely chopped)
3 medium Tomatoes (Pureed)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
10 pcs Cashew Nuts (Soaked in warm water for 15 minutes and ground to a fine paste)
3 tbsp Fresh Cream
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1 tsp Garam Masala
1.5 cup Water (Warm)
2 tbsp Coriander Leaves (Chopped, for garnish)
1 inch Ginger (Cut into juliennes, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with curd, 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1 tsp salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Gravy Base
Heat oil and ghee together in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
Add the finely chopped onions and sauté, stirring frequently, for 10-12 minutes until they are deep golden brown. This step is crucial for the color and flavor of the gravy.
Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Cook the Masala
Add the tomato puree to the pan. Cook for 8-10 minutes, stirring often, until the mixture thickens and you see oil separating from the sides of the masala.
Reduce the heat to low. Add the ground spices: 1.5 tsp coriander powder, 1 tsp cumin powder, the remaining 0.25 tsp turmeric powder, and the remaining 1 tsp Kashmiri red chili powder. Stir and cook for 1 minute.
Stir in the cashew paste and cook for another 2-3 minutes until it is well incorporated and fragrant.
4
Cook the Chicken in the Gravy
Add the marinated chicken pieces to the pan, along with any leftover marinade. Increase the heat to medium-high.
Sauté for 5-7 minutes, stirring gently, until the chicken is lightly browned and sealed on all sides.
Pour in 1.5 cups of warm water and add the remaining 0.75 tsp of salt. Stir well and bring the gravy to a boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
5
Finish and Garnish
Uncover the pan. Crush the kasuri methi between your palms and sprinkle it into the curry. Stir in the fresh cream and garam masala.
Gently mix everything and let it simmer on low heat, uncovered, for 2 more minutes. Do not boil after adding the cream.
Turn off the heat. Let the curry rest for 10 minutes for the flavors to meld.
Garnish with fresh chopped coriander leaves and ginger juliennes before serving hot with naan, roti, or rice.
530cal
11gprotein
78gcarbs
20gfat
Ingredients
2 cup Maida (All-purpose flour)
0.25 cup Curd (Plain, full-fat yogurt)
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Sugar (Granulated)
0.75 tsp Salt (For the dough)
2 tbsp Vegetable Oil (For the dough)
0.5 cup Water (Lukewarm, for kneading)
3 pcs Potatoes (Medium-sized, boiled, peeled, and mashed)
In a large mixing bowl, combine the maida, sugar, salt, baking powder, and baking soda. Whisk well to ensure even distribution.
Create a well in the center and add the curd and vegetable oil. Mix with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for at least 2 hours, or until it has risen slightly.
2
Prepare the Potato Filling
In a separate bowl, add the mashed potatoes. Ensure they are completely cool and free of lumps.
Add the finely chopped onion, green chilies, fresh coriander leaves, anardana powder, coriander powder, red chili powder, garam masala, and salt.
Mix all the ingredients thoroughly until well combined. The filling should be dry. If it feels moist, you can add 1 tablespoon of roasted besan (gram flour) to absorb excess moisture.
Divide the filling into 4 equal portions and roll them into balls.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
After the dough has rested, gently knead it for another minute. Divide it into 4 equal balls.
Take one dough ball and flatten it with your fingers into a 3-4 inch disc, making the edges thinner than the center.
Place a ball of the potato filling in the center.
Gather the edges of the dough around the filling, pleating as you go, and pinch to seal it tightly at the top.
Gently flatten the stuffed ball with your palm. Sprinkle some kalonji and crushed kasuri methi on top and press them in lightly.
Dust your work surface with a little dry flour and gently roll the stuffed ball into a 6-7 inch oval or round shape. Avoid applying too much pressure to prevent the filling from tearing through.
4
Cook the Kulcha
Heat an iron tawa (griddle) over medium-high heat until it is very hot.
Take the rolled kulcha and apply a thin layer of water evenly on its plain side (the side without seeds).
Carefully place the kulcha, water-side down, onto the hot tawa. The water will make it stick to the surface.
Cook for 1-2 minutes, or until you see bubbles appearing on the surface.
Now, carefully flip the entire tawa upside down and hold it a few inches above the gas flame. Cook the top side of the kulcha directly over the flame, moving the tawa in a circular motion for even cooking.
Continue cooking for 1-2 minutes until the kulcha develops golden-brown and slightly charred spots, resembling a tandoor-cooked kulcha.
Flip the tawa back and use a thin spatula to gently pry the kulcha off the surface.
5
Serve Hot
Immediately brush the hot kulcha generously with melted butter.
To enhance the flakiness, gently crush the kulcha between your palms.
Serve immediately with chole (chickpea curry), a dollop of butter, sliced onions, and pickle.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
