Wednesday, 30 July 2014

Amritsari Murgh Makhani (Amritsari/Indian Butter Chicken)

                         As the name suggests “Amritsari Murg Makhani” is an authentic Punjabi dish. The unique Amritsari gravy gives a typical spicy Punjabi flavor together with fresh cream and butter/pure ghee. The unique colour of the recipe comes from the freshly prepared Tomato puree along with some added food colour which adds the extra spiciness. I just skipped the extra colour and tried to connect with the originality of the recipe. 
                       Childhood memories still not blurred and it is still fresh in my mind that we used to visit some Roadside dhaba (typical Punjabi dhaba) whenever we visit Kolkata for shopping or for other reasons. The dhaba was somewhere in the Delhi road and the experience was superb every time we visited the place. Most of the time our menu was Chicken Makhani and Tandoori roti and the taste of Chicken Makhani was typical desi , spicy and original everytime. Hope you all like the way I have cooked and waiting for your feedback and suggestions. 
Servings: 3
Cooking Time: 1 Hour 15 Minutes + Marination Time

For the marinating:
·        Chicken pieces (boneless) - 350 gm.
·        Ginger paste - 1 tsp.
·        Garlic paste -  1 1/2  tsp.
·        Vinegar – 1 tsp.
·        Coriander powder – 1/2 tsp.
·        Curd - 2 tbsp.
·        Lemon juice - 1/2 no.
·        Cumin powder - 1/2 tsp.
·        Onion (chopped) – 1 big.
·        Red chili powder – 1 tsp.
·        Salt to taste

For the gravy:
·        Tomatoes –  4 (medium size)
·        Ginger finely chopped - 1 tsp.
·        Green chili finely chopped – 2 pc.
·        Fresh cream – 2 tbsp.
·        Coriander powder – 1/2 tsp.
·        Red chili powder – 1 tsp.
·        Cumin powder – 1/2 tsp.
·        Butter – 1 tbsp.
·        Sugar – 1 tsp.
·        Salt to taste

For garnishing:

·        Green chilies - chopped
·        Fresh cream – 2 tbsp.

Step By Step Method:
·        Take 4 tomatoes and blend to make tomato puree.
·        Mix all the ingredients for marination mentioned and make a paste.

·        Cover the chicken pieces with the paste and let it marinate for atleast 2 hours.
·        Now take 1 ½ tsp. of butter and heat in a heavy bottom pan or kadai and add the marinated chicken to it. 


                   ·   Cook till the chicken is tender and thicken.

·        Again take another pan and heat 1 tsp. of butter ,add red chili powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chili.

·        Fry for some time. Add freshly prepared tomato puree, fresh cream and cook on medium flame till the puree thickens.

·        Add the puree to the tender chicken along with 1 tsp. of sugar and 1 tsp. of cream. Let it simmer for 25 minutes.

·     Garnish with fresh cream and finely chopped green chilies.

                  ·   Serve hot with Rice or Roti(Indian bread) as you wish.

Thanking you
FOR MORE RECIPES VISIT MY FACEBOOK PAGE Ume’s Kitchen ,If you really like to appreciate my recipes don't forget to like my page.


  1. Thanks, this year you get lot of opportunity and share more foodie blog and its recipe.
    restaurants in south delhi

  2. This is quite a lovely recipe, thanks so much for sharing it!!