Amritsari Chicken Curry

Marinate the chicken with the marinade ingredients. The recipe directs you to marinate for 2 hours, but I marinated the chicken overnight.

After marinating, bring the chicken to room temperature. In a heavy-bottomed pan, add half of the oil and cook the marinated chicken until tender.

For the sauce, blend the tomatoes to make a puree. In a pan, heat the remaining oil and add in the chili powder, coriander powder, cumin seeds, ginger, half of the chopped green chilies, sugar and salt. Saute well. To this, add in the tomato puree, tomato paste, and fresh cream. Cook until the gravy thickens.

Mix the gravy with the chicken and cook for about another 15-20 minutes with a little more cream. Garnish with coriander leaves, remaining thinly sliced chili, and fresh cream.

Serve hot along with rumali rotis, rice, Indian breads or anything else.

Recipe lightly adapted from Amritsari Murgh Makhani, found on NDTVCooks.com.