Skip to content

Latest commit

 

History

History
56 lines (49 loc) · 1.66 KB

chicken_masala.org

File metadata and controls

56 lines (49 loc) · 1.66 KB
Raw

Amritsari Murgh Makhani

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!

Source:

http://food.ndtv.com/recipe-amritsari-murgh-makhani-241118 Chef: Aditya Bal

Ingredients

  • 1/2 kg chicken cubed with bones

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

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

Garnishing

  • 2 green chilies - chopped
  • 1 Tbsp butter
  • 2 Tbsp fresh cream
  • Fresh coriander leaves

Preparation

  • 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 butter.