Amritsari Murgh Makhani

Amritsari Murgh Makhani

Cook Time:1 Hour 15 Minutes + Marination Time

Ingredients

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


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. Heat 1 1/2  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 1 1/2 tbsp butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and 1 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 1 tsp sugar and 1/2 tsp cream. Let it simmer for 25 minutes. Garnish with fresh cream, finely chopped green chillies and coriander leaves.
Serve with 1 Tbsp butter.