Recipe finder

Recipe Finder
Follow us :FacebookPinterestTwitterGoogle Plus
You are here:Home» Recipes» Amritsari Murgh Makhani Recipe

Amritsari Murgh Makhani

Tender chunks chicken marinated leisurely and cooked in a deep, rich gravy of fresh cream, butter, tomato and spices. An explosion of flavours, not for the faint hearted!

Amritsari Murgh MakhaniAmritsari Murgh Makhani


:Aditya Bal

Recipe Servings


Recipe Cook Time

:1 Hour 15 Minutes + Marination Time

Recipe Rating

Watch Video | Add to CookBook
submit to reddit


  • For the 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

    For the 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 color

    2 1/2 Tbsp fresh cream

    1 tsp coriander powder

    1 tsp cumin powder

    1 tsp sugar

    Salt to taste

    For garnishing:

    2 green chilies - chopped

    1 Tbsp butter

    2 Tbsp fresh cream

    Fresh coriander leaves


Blend 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 butter in a heavy bottom wok and add the marinated chicken to it.

Cook till the chicken is tender.

In a saucepan, heat butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and 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 sugar and cream.

Let it simmer for about 25 minutes.

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

Serve with butter.

Key Ingredients: Chicken, Ginger, Garlic, Lemon Juice, Vinegar, Coriander Powder, Cumin Seeds, Onion, Red Chilli, Salt, Tomato, Butter, Cream, Coriander Leaves, Sugar, Green Chillies

How to make : Amritsari Murgh Makhani

On Chakh Le India, Aditya Bal's making a national favourite that’s been adopted internationally: butter chicken, marinated in curd and masala , cooked in tomato puree and cream, and finished with butter. Don’t count the calories on this one.




Related Recipes

  • Punjabi Lemon Chicken

    Punjabi Lemon Chicken

    A melt in your mouth chicken recipe with a lemony kick. Punjabi lemon chicken ma ...
  • Chicken Korma

    Chicken Korma

    Subbalakshmi Khan, a professional dancer cooks up a mughlai chicken korma with g ...
  • Lemon Chicken

    Lemon Chicken

    Chicken is stirred in with lemon juice and Indian spices, and with sugarcane jui ...
  • Chicken Korma with Sheermal

    Chicken Korma with Sheermal

    Made from distinctive ingredients like jaifal, javitri, gol mirch, kaju and keva ...
  • Badami Murgh

    Badami Murgh

    Chicken cooked elaborately in different masalas. A true Nawabi feast.
  • Methi Chicken

    Methi Chicken

    Robust food cooked with simple ingredients and basic techniques. Marinated piece ...
  • Low Fat Dahi Chicken

    Low Fat Dahi Chicken

    A low fat Indian chicken curry recipe with yogurt as it's base. This dish is hig ...
  • Dhaniya Murgh

    Dhaniya Murgh

    A creamy gravy dish made from chicken, assorted masalas, fresh coriander and yog ...