If you tell Indians to cook from their whole heart, they’ll most probably serve you a chicken dish. From Tandoori chicken to chicken kosha, Indian non-vegetarians haven’t left a single stone unturned to experiment with their favourite meat. Every region of the country has its unique decadent chicken dishes with either a signature style, technique or ingredient. From the spicy gravies of South India to the creamy, melt-in-mouth curries of North India, there is an array of delectable chicken gravies that Indians cook. One such dish is the Amritsari chicken masala which comes with a distinct colour and taste. If chicken is on your list for this week’s menu, here’s the recipe of Amritsari chicken masala for you to try. 


For the marinade

  • 500 grams chicken
  • ¼ cup curd 
  • 2 tbsp ginger garlic paste
  • 1 tsp lemon juice
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder 
  • 1 tsp red chilli powder 
  • ½ tsp garam masala 
  • 1 onion, finely chopped
  • Salt, according to taste

For the gravy

  • 2 tbsp butter 
  • 1 tsp red chilli powder 
  • 1 tsp coriander powder 
  • 1 tsp cumin powder 
  • 2 cups tomato puree
  • 2 green chillies, slit
  • 1 tsp grated ginger
  • ½ tsp turmeric powder 
  • ½ tsp sugar
  • 3 tsp cream 
  • 2 tsp butter


  1. Wash the chicken pieces properly to remove any impurities. Add the chicken to the bowl along with all the marinating ingredients and keep it aside for 1 hour.
  2. Once the chicken is marinated, take one tablespoon of butter in a pan and add the chicken to it. Cook the chicken till the pieces are tender and golden brown. 
  3. Remove the chicken from the pan and add another tablespoon of butter to it. 
  4. Once the butter starts melting, add the red chilli powder, coriander powder and cumin powder; mix well to combine. 
  5. Next, add the grated ginger and chillies and saute well. 
  6. Add the tomato puree, salt and sugar to the pan. Cover and cook till the raw smell disappears. 
  7. Add the cooked chicken pieces to the gravy and mix well to combine. 
  8. Finally, add the cream and cook the gravy for a while. 
  9. Remove it from heat and garnish some chopped coriander leaves and top with butter before serving. 

You can serve this dish with kulchas, naan, roti or rice. You can alternate the amount of butter and cream according to your preference.