Amritsari Chicken Masala
A robust, creamy chicken curry straight from the dhabas of Amritsar. Bone-in chicken is marinated in spiced yogurt, then slow-cooked in an onion-tomato masala rich with fresh cream and butter. The gravy is velvety, deeply aromatic, and finished with a hint of kasuri methi for that signature smoky, restaurant-style punch.
For 4 servings
- prep
Marinate the chicken.
1.In a large mixing bowl, combine thick yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, mustard oil, and salt for the marinade.2.Add the curry-cut chicken pieces and coat them thoroughly with the marinade.3.Cover and refrigerate for at least 1 hour, preferably 2, to let the flavors penetrate. - grill
Sear the marinated chicken.
1.Heat a griddle or tawa over medium-high heat.2.Lift the chicken pieces from the marinade, letting excess drip off. Reserve the leftover marinade.3.Sear the chicken pieces in batches until golden-brown on both sides, about 3-4 minutes per side.4.Remove to a plate and set aside.TIPDon't crowd the pan, or the chicken will steam instead of searing. Do it in two batches if needed. - saute · ~10 min
Build the onion masala base.
1.Heat butter in the same kadhai over medium heat until it melts and froths.2.Add the finely chopped onions and sauté until they turn a deep golden-brown, about 8-10 minutes.3.Stir in the slit green chilies and cook for 1 more minute.4.Add the tomato puree and cook, stirring frequently, until the oil begins to separate from the masala, about 6-8 minutes.TIPPatience with the onions is key—don't rush to golden-brown. This deep sweetness builds the gravy's body. - saute · ~1 min
Bloom the ground spices.
1.Lower the heat to prevent burning.2.Add coriander powder and cumin powder to the masala.3.Sauté for about 30 seconds, stirring constantly, until the spices smell fragrant.TIPKeep the heat low here; ground spices can scorch quickly and turn the gravy bitter. - simmer · ~30 min
Simmer the chicken in the gravy.
1.Pour the reserved leftover marinade into the kadhai and stir well.2.Add the seared chicken pieces and coat them evenly with the masala.3.Pour in the water and a pinch of salt. Stir to combine.4.Bring to a gentle boil, then cover and reduce the heat to low.5.Simmer for 25-30 minutes, or until the chicken is tender and cooked through, stirring occasionally.TIPBone-in chicken gives the richest flavor. If the gravy thickens too much, add a splash of hot water. - mix · ~5 min
Finish with cream and kasuri methi.
1.Remove the lid and stir in the fresh cream.2.Sprinkle the crushed kasuri methi and a final pinch of garam masala over the top.3.Gently simmer, uncovered, for a final 3-5 minutes until the gravy is rich and the cream is incorporated.TIPCrush the kasuri methi between your palms before adding—it releases its smoky aroma. - garnish
Garnish and serve.
1.Transfer the Amritsari Chicken Masala to a serving bowl.2.Scatter julienned ginger and chopped cilantro over the top.3.Serve piping hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always hang your yogurt for 30 minutes to remove excess whey — this prevents curdling during marination and gives a thicker coating.
- 2Sear the chicken in batches; crowding the pan causes steaming and prevents that deep golden-brown crust.
- 3Cook the onions until they are a deep golden-brown, not just translucent — this builds the sweet, rich base the gravy is known for.
- 4Bloom the ground spices over low heat for just 30 seconds to release their essential oils without scorching.
- 5Crush the kasuri methi between your palms before adding to the gravy to unlock its signature smoky, nutty aroma.
- 6Simmer the curry covered on low heat for 25–30 minutes; bone-in chicken ensures the meat stays juicy and the gravy becomes deeply flavorful.
- 7If the gravy thickens too much during simmering, add a splash of hot water rather than cold to maintain the emulsion.
Adapt it for your goals.
Low-oil
Replace the butter with 1 tablespoon of ghee and skip the mustard oil in the marinade — use an additional tablespoon of yogurt instead. This cuts down on fat while keeping the rich, creamy texture.
high proteinHigh-protein
Swap the fresh cream for 2 tablespoons of Greek yogurt blended smooth, and add a handful of boiled chickpeas in the last 10 minutes of simmering for an extra protein boost without sacrificing creaminess.
jainJain
Omit the onion, garlic, and ginger. Use asafoetida (hing) in the tempering, replace onion with grated bottle gourd (lauki), and use ginger-free garlic alternatives or simply extra green chili for heat.
veganVegan
Replace yogurt with cashew cream (soaked cashews blended with water), use coconut cream instead of fresh cream, and substitute butter with coconut oil or a neutral vegetable oil. The gravy remains rich and luscious.
Why this is on our healthy list.
Rich in High-Quality Protein
Bone-in chicken provides complete animal protein that supports muscle repair and keeps you feeling full longer.
Supports Digestive Health
Yogurt and spices like cumin and ginger aid digestion. Yogurt's live cultures promote a healthy gut microbiome.
Packed with Anti-Inflammatory Spices
Turmeric, ginger, and coriander contain natural compounds that help reduce inflammation in the body.
Good Source of Iron
Chicken and the blend of spices (especially coriander and cumin) contribute dietary iron, which supports healthy blood oxygen transport.
Frequently asked questions
Yes, but bone-in chicken gives a much richer flavor and keeps the meat juicier. If using boneless, reduce the simmering time to about 15–20 minutes to avoid drying out the chicken.
