Amritsari Murgh Makhani
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Amritsari Murgh Makhani

A chicken dish hailing from the Amritsar state of Punjab; cooked in butter (makhan) and savoured with the goodness of all spices. Brilliant for the light platter as this dish doesn't use a lot of spices.

Brijdeep Kaur

Ingredients

2-serving
  1. 200 Grams Chicken
  2. 3 Tablespoons Ginger paste
  3. 2 Tablespoons Garlic paste
  4. 1/2 Cup Yoghurt
  5. 1 Onion (chopped)
  6. 1/2 Tablespoon Coriander powder
  7. 1/2 Tablespoon Cumin powder
  8. 1/2 Tablespoon Red chilli powder
  9. 2 Tablespoons Lemon juice
  10. 2 Tablespoons Vinegar
  11. To Taste Salt
  12. 1/2 Tablespoon Mango powder
  13. 2 Tomatoes (chopped)
  14. 1 Ginger (grated) Slice
  15. 1 Green chilli (chopped)
  16. 2 Cloves Garlic
  17. 1/2 Tablespoon Red chilli powder
  18. 1/2 Tablespoon Coriander powder
  19. 1/2 Tablespoon Cumin powder
  20. To Taste Salt
  21. 3 Tablespoons Butter
  22. 2 Tablespoons Cream milk or
  23. 1/2 Bunch Coriander

Method

40 mins
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    Mix all the ingredients of the marinade and marinate the chicken in it for 2 hours.

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    Heat 1 1/2 tsp. butter in a pan and add the marinated chicken to it. Fry for about 5 minutes, and then transfer the contents to a bowl and keep aside.

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    Heat another 1 1/2 tsp. butter in a pan and add red chilli powder, coriander powder and cumin powder. Add the ginger, garlic and green chillis. Fry for about 2 minutes on medium heat so the spices don't get burnt.

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    Add tomatoes and little salt. Mix well, add cream/milk and let cook till the tomatoes are tender. Add little water if you want more curry and bring the curry to a boil.

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    Add the chicken to the pan and mix well. Cover and let cook for 15 minutes. Remove cover and let cook for another 5 minutes.

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    Garnish with coriander leaves and serve hot with plain rice/jeera rice.

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