Amritsari Murgh Makhni Recipe

My quest of exploring recipe for chicken stops at none. Though we often enjoy our simple Bengali Chicken Curry, but we still look for possible party chicken recipes for feeding a crowd over the weekend. This Amritsari Murgh recipe cannot be any simpler and tastier. Let me simply put it across as the one easy chicken recipe you must keep up on your sleeve.

Over the last weekend, I had some of our friends over for lunch and the solitary request put forth was of a simple meal of chicken and rice. As I couldn’t stop at something simple, I went on to do some online prodding for interesting recipes. Quickly I stumbled across a recipe by celebrity Chef Aditya Bal. No point guessing, I quickly picked it up and went on with it. However, the playful child inside me couldn’t simply follow a recipe blindly. So, I made some minor tweaks to the original recipes, only to get a deliciously rich and creamy Amritsari Murgh Makhni.

Few Thing You Might Not Know About Punjabi Food

So, as I was working out this recipe in my mind, another thing got me intrigued. I noted that most of the Punjabi cuisine dishes do not go overboard with spices or heat. While most of us are slave to the wrongful notation that Punjabi food means a mother-load of ghee, masala and a whole bunch of spices in a play. However, I have noted that authentic Punjabi food is more about slow cooking and a heady play of minimal spices.

Also, no amount of ghee, butter, cream or yogurt is ever more to them. There is always room for a few extra dollops! While they prefer cooking in ghee or butter, dahi or yogurt is more often added at a later stage to add a rich and creamy texture to the dish. It is almost a ritual to finish the dish with a knob of butter or a spoon-full of cream to give it a final touch of conclusion. So, if you are lactose intolerant or upping your game of Veganism, then this isn’t simply cut out for you.

As much as they love their share of chicken-mutton, they simply adore their meatless dishes. Though this post is about traditional Amritsari Murgh Makhni, their dishes like Daal Makhni and Shahi Paneer proves my point here.

Coming back to the recipe, this one is for those who wish to cook up  storm without sweating your brow even a bit!

Print

Course Main Course
Cuisine Punjabi
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 People

Ingredients

For Marinating Chicken

  • 1,1/2 kgs Chicken
  • ¼ cup Yogurt
  • 2 tbsp Ginger paste
  • 2 tbsp Garlic Paste
  • 1 Onion Large - Paste
  • 2 tbsp Vinegar
  • 2 tsp Coriander Powder
  • 2 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Red Chili Powder
  • 1 tsp Salt

For Gravy

  • 2 Tomatoes Large - Pureed
  • 1 tbsp Ginger Finely Chopped
  • 2 Green Chilies Finely Chopped
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • ¼ cup Fresh Cream
  • 1 tsp Sugar
  • Salt To Taste
  • 3-4 tbsp Ghee
  • Coriander Leaves For Garnish

Instructions

  1. Mix the marinating ingredients together and allow the chicken to soak for 30 minutes or so. Optimum would be 2 hours of marination.
  2. In a non-stick pan, heat the ghee and add the ginger paste along with the tomato puree. Cook it on medium-high heat to allow it to dry a bit. Once so, add the dry powdered spices.
  3. Now, add the marinated chicken and cover the pan with a lid. Let it simmer on low heat to allow the chicken and the spice mix cook properly.
  4. Once the chicken is cooked, take the lid off. Now, reduce or increase the gravy as per your need. Check the salt at this stage and add sugar, finely chopped chili and fresh cream.
  5. Garnish with freshly chopped coriander leaves and serve.

2 Comments Add yours

  1. Gurvinder singh says:

    just to correct, murg makhani me makhan padta h not ghee.. my self a punjabi so i know

    1. speakingaloud says:

      Hi, Gurvinder. You are absolutely correct. Butter is the best option for this recipe. However, I am a bit more partial to Ghee so I replaced it. I hope I did no harm to the integrity of the recipe! Cheers. 🙂

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