Amritsari Murg Makhani

Chicken always tastes real good once it is marinated. This is one such dish. And anything chicken is always delicious for me . And this one is from my cookbook. And I tried this recently.

How to cook Amritsari Murg Makhani...

Ingredients:

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 

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 (optional)
2 ½ tbsp fresh cream
1 tsp coriander powder
1 tsp cumin powder
1 tsp sugar 
salt to taste


(But then when I tried it, I went soft on the gravy ingredients and added only tomatoes and green chillies, as the rest was already added in the marinade, however I am giving you the orginal recipe)

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. The more hours the chicken marinates, the more softer and juicy it will be. It cooks faster too.

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. Make sure they change color only lightly. And be careful of the red chilli powder and green chilli, coz sauteing it at first, leads to make it more hotter.

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. The sugar and cream are optional if you want the dish to be very spicy.

Garnish with fresh cream, finely chopped green chillies and coriander leaves. 

Serve with 1 tbsp butter.