Amritsari Murgh Makhni Recipe
This decadent, rich and creamy Chicken Curry recipe from the lanes of Amritsar, Punja is a must-try for those who love Chicken Curry. Pair this with my Instant Naans and you will have a meal fit for the kings
Servings 6 People
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
- Mixing Bowl
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
- Mix the marinating ingredients together and allow the chicken to soak for 30 minutes or so. Optimum would be 2 hours of marination.
- 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.
- 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.
- 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.
- Garnish with freshly chopped coriander leaves and serve.