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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 Makhani Amritsari Murgh Makhani

Chef

: Aditya Bal

Recipe Servings

: 4

Recipe Cook Time

: 1 Hour 15 Minutes + Marination Time

Recipe Rating

:
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Ingredients

  • 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

Method

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.

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.



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