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Amritsari Murgh Makhani Recipe

Amritsari Murgh Makhani
How to make Amritsari Murgh Makhani

About Amritsari Murgh Makhani Recipe: A scrumptuous chicken recipe, perfect for dinner parties, Murgh Makhani is a popular Indian recipe that can be found on many restaurant menus. A home-made version of butter chicken. This is an easy recipe that you can cook at home with simple steps and serve for dinner parties and celebratory occasions. Loved by kids and adults alike, you can serve this chicken recipe with naan, paratha or even cooked rice.

Ingredients in Murgh Makhani Recipe: Tender chicken chunks marinated leisurely and cooked in a deep, rich gravy of fresh cream, butter, tomato and spices. An explosion of flavours, this chicken dish is not for the faint hearted!

  • Total Cook Time1 hr 20 mins
  • Prep Time 10 mins
  • Cook Time1 hr 10 mins
  • Recipe Servings4
  • Medium

Ingredients of Amritsari Murgh Makhani

  • For the marination:
  • 500 gram 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
  • to taste Salt
  • 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
  • to taste Salt
  • For garnishing:
  • 2 Green chilies, chopped
  • 1 tbsp Butter
  • 2 tbsp Fresh cream
  • Fresh coriander leaves

How to Make Amritsari Murgh Makhani

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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 naan or rice.
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