Friday, November 27, 2015

Amritsari Murgh Makhani

Ingredients for 4 servings

For the marination:

½ onion, chopped
1 tbsp lemon juice
1 tsp coriander powder
1 tsp cumin powder
1 ½ tsp red chilli powder
2 tsp garlic paste
2 tsp ginger paste
2 tsp vinegar
3 tsp sour curd
500 g chicken pieces (boneless)
salt to taste

For the gravy:

¼ tsp orange color
1 tsp coriander powder
1 tsp cumin powder
1 green chilli - finely chopped
1 tsp ginger - finely chopped
1 tsp red chilli powder
1 tsp sugar
1 ½ tbsp butter
2 ½ tbsp fresh cream
6 tomatoes
salt to taste

For garnishing:

1 tbsp butter
2 green chilies - chopped
2 tbsp fresh cream
fresh coriander leaves

Directions

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. 
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