Amritsari Murgh Makhani
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
½ onion, chopped
1½ tsp red chilli powder
salt to taste
Ingredients for Gravy:6 tomatoes
1 ½ tbsp butter
1 tsp red chilli powder
1 tsp ginger - finely chopped
1 green chilli - finely chopped
¼ tsp orange colour
2 ½ 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
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 1½ 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 1½ 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.
Courtesy: Chef Aditya Bal,
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
½ onion, chopped
1½ tsp red chilli powder
salt to taste
Ingredients for Gravy:6 tomatoes
1 ½ tbsp butter
1 tsp red chilli powder
1 tsp ginger - finely chopped
1 green chilli - finely chopped
¼ tsp orange colour
2 ½ 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
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 1½ 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 1½ 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.
Courtesy: Chef Aditya Bal,
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