Chicken Amritsari Gravy
Rich Punjabi chicken curry slow-cooked in a robust onion, tomato, and carom seed masala with generous butter.
Step-by-Step Instructions
Melt butter in a heavy pot, crackle carom seeds, and sauté finely chopped onions until golden brown.
Add ginger paste and garlic paste; cook for 2 minutes until fragrant.
Add pureed tomatoes, Kashmiri red chili powder, and salt; cook until butter separates from masala.
Add chicken pieces and sear on high heat for 6 minutes.
Pour in water, cover tightly, and simmer on medium flame for 20 minutes until chicken is cooked through.
Sprinkle garam masala and serve hot with naan.
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