Meal Prep · Indian
Amritsari Chicken
A succulent, spicy, and tangy chicken dish from the heart of Punjab, perfect for a flavorful meal.
Ingredients
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Step-by-step- Wash and pat dry the chicken pieces. Make a few slits on the chicken for better marinade absorption.
- In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, black pepper powder, lemon juice, and salt. Mix well.
- Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, preferably 4-6 hours, or overnight.
- Just before cooking, add gram flour (besan) to the marinated chicken and mix well until it forms a thick coating.
- Heat oil or ghee in a large heavy-bottomed pan or kadai over medium heat. Once hot, carefully place the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan.
- Fry the chicken pieces for 7-10 minutes on each side, turning occasionally, until they are golden brown and cooked through. If using bone-in pieces, ensure they cook thoroughly without burning the exterior; you might need to cover the pan for a few minutes at a lower heat.
- Remove the cooked chicken pieces and place them on a paper towel-lined plate to drain excess oil.
- Garnish with fresh chopped coriander and slit green chilies. Serve hot with naan, roti, or rice and onion rings.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 30 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Amritsari Chicken in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 2 months
For longer storage, freeze the cooked chicken in an airtight freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat with a splash of water or in the microwave until thoroughly heated through. Avoid overcooking to maintain tenderness.
Chef’s Corner
- For best results, marinate the chicken overnight. The longer the marinade, the more flavorful and tender the chicken will be.
- Ensure your oil is hot enough before adding the chicken to get a good crust, but not so hot that it burns the besan coating. Adjust heat as needed.
- If you prefer a spicier kick, increase the amount of red chili powder or add finely chopped green chilies to the marinade.
- You can shallow fry or even bake/air fry the chicken for a healthier version. If baking, preheat oven to 200°C (400°F) and bake for 25-30 minutes, flipping halfway.
