Amritsari Murgh Makhani

Amritsar Murgh Makhani Recipe is a wonderful recipe that can be made for your Sunday Lunch. The gravy is made with ground onion masala that is roasted well in the kadai and then balanced with some tangy tomato puree. This will give the gravy a rich and delicious texture. Then the chicken pieces are cooked in this gravy till all the flavor is developed.

The most unique element about this recipe is that it uses the Amritsari version of Garam Masala powder which lifts up the whole dish.

Serve the Amritsari Murgh Makhani Recipe along with Pudina Paratha, Matar Ki Tehri (Green Peas Rice or Green Peas Pulao/Pilaf. cooked with fresh green peas, potatoes, turmeric, and various aromatic spices, usually in mustard oil or ghee) and Mooli Raita for a Indian lunch or dinner or serve it at a party for the main course.

Time Prep: 10 min

Cook: 45 min

Total: 55 min

Makes: 4 servings

Meal: Dinner

Cuisine: North Indian

 

Ingredients:

For Amritsar Garam Masala Powder

Half tsp Turmeric powder (Haldi)

1 teaspoon Coriander (Dhania) Seeds

Half tsp Cumin seeds (Jeera)

1 inch Cinnamon Stick (Dalchini)

1 Bay leaf (tej patta)

2 Cardamom (Elaichi) Pods/Seeds

1 tsp Whole Black Peppercorns

1 tsp Dry ginger powder

Quarter tsp Nutmeg powder

3 Cloves (Laung)

1 cup Homemade tomato puree

2 tablespoons Fresh cream

5 Cashew nuts, for garnish

Coriander (Dhania) Leaves , a few chopped

Salt and red chilli powder has per taste

Oil

 

For Chicken/Murgh Marination

300 grams Chicken breasts, cut into chunks

1 tsp Turmeric powder (Haldi)

Half cup Curd (Dahi / Yogurt)

1 tsp Lemon juice

 

Onion Ginger Garlic Masala

2 Onions, roughly chopped

1 Green Chilli, roughly chopped

1 inch Ginger, roughly chopped

4 cloves Garlic

5 tsp butter

1 tsp honey

Method:

To begin making the Amritsari Murgh Makhani Recipe, firstly let’s make the Amritsari Garam Masala powder and keep it ready.

 

For Amritsar Garam Masala Powder:

In a flat skillet dry roast all of the whole spices- coriander seeds, cumin seeds, cinnamon stick, cloves, bay leaf,  green cardamom, black cardamom, whole black peppercorns, dry ginger powder, nutmeg powder on low heat for 6-8 minutes. Turn off the flame.

Allow the spices to cool, transfer into a mixer-jar and grind to form a fine powder. 

 

To marinate the chicken:

Into a mixing bowl, add the chicken pieces, turmeric powder, Amritsari Garam Masala powder, yogurt and salt. Mix well and marinate for a minimum of 30 minutes. 

 

To make the Onion Ginger Garlic Masala:

To make the onion ginger garlic masala, in a mixer-jar combine, onions, green chilli, ginger and garlic.  Grind to make a smooth paste without adding any water. 

 

Amritsari Murgh Makhani gravy:

Heat a kadai with oil on medium flame, add the onion ginger garlic masala and sauté till the onions are cooked and the raw smell goes away. This will take about 3-4 minutes. 

In a heavy bottom pot on the stovetop, Heat some butter. Next add the red chilli powder, turmeric powder and salt and sauté for a minute. Add pureed tomatoes, honey and sprinkle with little salt and cook until the tomatoes come to a single boil. 

Give it a stir and add the marinated chicken pieces along with it's marinade and cook until the chicken is well done. This takes about 20 minutes to cook the chicken on low to medium heat. Ensure you cover the pan, add a little water and then cook the chicken. Keep stirring it intermittently, so the masala gets well combined into the Amritsari Murgh Gravy.

 Amritsari Murgh Gravy: 

Finally add cream and give it a stir. Check for salt and serve it hot by garnishing it with cashew nuts and coriander leaves.

Serve the Amritsari Murgh Makhani Recipe along with Pudina Paratha, Naan, Matar Ki Tehri and Mooli Raita for a Indian lunch or dinner or serve it as a party for the main course.

Enjoy!!

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