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Amritsari Murg MakhaniAmritsari Murg Makhani


:Aditya Bal

Recipe Servings


Recipe Cook Time

:1 Hour 15 Minutes + Marination Time(2hrs)

Butter chicken, the authentic Punjabi way cooked with varied spices, butter and cream.

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  • Ingredients for Marination:

    500 gm chicken pieces (boneless)

    2 tsp ginger paste

    2 tsp garlic paste

    3 tsp sour curd

    1 Tbsp lemon juice

    2 tsp vinegar

    1 tsp coriander powder

    1 tsp cumin powder

    1/2 onion, chopped

    1 1/2 tsp red chilli powder

    Salt to taste

    Ingredients for Gravy:

    6 tomatoes

    1 1/2 Tbsp butter

    1 tsp red chilli powder

    1 tsp ginger - finely chopped

    1 green chilli - finely chopped

    1/4 tsp orange colour

    2 1/2 Tbsp fresh cream

    1 tsp coriander powder

    1 tsp cumin powder

    1 tsp sugar

    Salt to taste

    Ingredients for Garnish:

    2 green chilies - chopped

    1 Tbsp butter

    2 Tbsp fresh cream

    Fresh coriander leaves


Blend 6 tomatoes to a puree. Mix all the ingredients for marination to make a paste. Smear the chicken pieces with the paste and let it marinate for 2 hours.

Heat 1 1/2 tbsp of butter in a heavy bottom wok and add the marinated chicken to it. Cook till the chicken is tender.

In a saucepan, heat 1 1/2 tbsp butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chilli.

Fry for some time. Add tomato puree, orange color, fresh cream and cook on medium flame till the puree thickens.

Add the puree to the tender chicken along with 1 tsp sugar and 1/2 tsp cream. Let it simmer for 25 minutes.

Garnish with fresh cream, finely chopped green chillies and coriander leaves.

Serve with 1 tbsp butter.

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