Amritsari Murgh Makhani Recipe in Urdu English  Masala TV

 

Ingredients:

For the Marination:
Boneless chicken pieces 500 gm
Ginger paste 2 tsp
Garlic paste 2 tsp
Sour curd 3 tsp
Lemon juice 1 tbsp
Vinegar 2 tsp
Coriander powder1 tsp
Cumin powder 1 tsp
Chopped onion 1/2
Red chilli powder 1-1/2 tsp
Salt to taste
For the Gravy:
Tomatoes 6
Butter 1-1/2 Tbsp
Red chilli powder 1 tsp
Finely chopped ginger 1 tsp
Finely chopped green chilli 1
Orange color 1/4 tsp
Cream 2 1/2 tbsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Sugar 1 tsp
Salt to taste
For Garnishing:
Chopped green chilies 2
Butter 1 tbsp
Cream 2 tbsp
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 pan 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, 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.

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