Name: Amritsari Murgh Makhani recipe by Rekha Unni at BetterButter
Prep time: 135 min
Cook time: 45 min
Total time: 180 min
Yield: 4
Ingredients: 400-500 gm boneless chicken pieces; For Marination; 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; 1.5 tsp red chili powder; Salt to taste; For the gravy:; 6 tomatoes, pureed; 3 tbsp butter; 1 tsp red chili powder; 1 tsp Grated Ginger; 1 green chili - finely chopped; 1 tsp Coriander powder; 1 tsp cumin powder; 1 tsp sugar; 3 tbsp cream; Orange food color (optional); Salt to taste; FOR GARNISH; 1 tbsp Butter; 1.5 tbsp cream; 3 tbsp chopped coriander leaves

ABOUT Amritsari Murgh Makhani RECIPE

Chicken cooked in Flavours of butter and spices renders this as lip smacking dish. Amritsari Murgh Makhani is one of the popular chicken curry, tastes best with roti/ naan/ pulao/steamed rice

Ingredients Serving: 4

400-500 gm boneless chicken pieces
For Marination
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
1.5 tsp red chili powder
Salt to taste
For the gravy:
6 tomatoes, pureed
3 tbsp butter
1 tsp red chili powder
1 tsp Grated Ginger
1 green chili - finely chopped
1 tsp Coriander powder
1 tsp cumin powder
1 tsp sugar
3 tbsp cream
Orange food color (optional)
Salt to taste
FOR GARNISH
1 tbsp Butter
1.5 tbsp cream
3 tbsp chopped coriander leaves

Instructions

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 tbsp butter in a heavy bottom wok and add the marinated chicken to it.
Cover and cook till the chicken is tender. Keep it aside
In a separate pan, heat 2tbsp butter, add red chili powder, coriander powder, cumin powder, ginger, salt and chopped green chili.
Saute for 2-3 minutes.Add tomato puree and orange color and cook on medium flame till the puree thickens and fat starts leaving sides
Add the puree to the cooked chicken along with sugar and cream.
Cover and simmer for about 15-20 minutes. Garnish with fresh cream and coriander leaves. Top with Butter and serve hot

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