Amritsari Murg Makhani

Ingredients

Marinade

Boneless Chicken 500 gm/ 1 lbs

Chopped Onion 1/2 cup

Ginger paste 2 tsp

Garlic paste 2 tsp

Yogurt 2 tsp

White Vinegar 2 tsp

Salt to taste

Turmeric Powder

Lemon juice 1 tsp

Red chili powder 1 tsp or as per taste

Coriander powder 1 tsp

Cumin powder 1 tsp

Gravy

Tomatoes 6

Butter 1 1/2 tbsp

Finely chopped ginger 1 tsp

Finely chopped Green chili 1 tsp

Red chili powder 1 tsp

Fresh Cream 2 tbsp

Coriander powder 1 tsp

Cumin powder 1 tsp

Sugar 1/2 - 1 tsp 

Salt to taste

Finish it up with

Butter 1 tbsp

Fresh cream 1 tbsp

Finely chopped Coriander leaves

  Serving Size 4                      Cooking Time 1 Hr                      Marination Time 2-3 Hrs

Preparation

1. In a bowl, mix all marinade ingredients together to make a paste. Add chicken pieces and marinate for 2-3 hrs.
2. Blend tomatoes to puree.
3. Heat butter in a pan and add the marinated chicken to it. Cook till it gets tender.
   
4. Transfer chicken to a bowl and use the same pan for gravy.
5. Heat butter in the pan, add red chili powder, coriander and cumin powder, ginger, green chili and salt. Fry for 1 min.
6. Pour in tomato puree and cook until gravy thickens.
7. Now add chicken, fresh cream and sugar. Stir and cover cook on low heat for 20-25 min.
8. Garnish with fresh cream and coriander leaves.
9. Amritsari murg makhani is ready to be served with butter toping, rice or naan.