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Amritsari Murgh Makhani Recipe

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Amritsari Murgh Makhani
  • Recipe Servings: 4
    Prep Time:
  • Cook Time:
    Total Cook Time:

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!

Ingredients of Amritsari Murgh Makhani

  • 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

How to Make Amritsari Murgh Makhani

  1. Blend tomatoes to a puree.
  2. Mix all the ingredients for marination to make a paste.
  3. Smear the chicken pieces with the paste and let it marinate for 2 hours.
  4. Heat butter in a heavy bottom wok and add the marinated chicken to it.
  5. Cook till the chicken is tender.
  6. In a saucepan, heat butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and chopped green chilli.
  7. Fry for some time.
  8. Add tomato puree, orange color, fresh cream and cook on medium flame till the puree thickens.
  9. Add the puree to the tender chicken along with sugar and cream.
  10. Let it simmer for about 25 minutes.
  11. Garnish with fresh cream, finely chopped green chillies and coriander leaves.
  12. Serve with butter.
Nutritional Information
Calories 271.6 Kcal
  • 7.3gCarbs
  • 13.2gFats
  • N/A Cholesterol
  • 28.9gProtein
  • N/AFiber
Calcium: 104.1 mgPhosphorous: 259.1 mgSodium: 1078.9 mgPotassium: 447.9 mg

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