Saturday, January 12, 2013

Amritsari Murg Makhni

My hubby cooked this yummy dish,recently he developed some sort of addiction for food and he really started cooking some authentic indian dishes.He had learnt  some cooking way back when he was a bachelor ,he had  prepared some dal and rice and so chicken.But in the past few months he decided to learn more about cooking  and now he is an expert at it.As a matter of fact,he has gotten so territorial about the kitchen now,that he says he would rather be in charge of doing most of the cooking :)

  • 1 kg Chicken ( cut into medium size pieces)
For the marinade paste
  • 1tbsp Garlic paste
  • 1tbsp Ginger paste
  • 1 /2cup Curd
  • 1tbsp Lemon juice
  • 3tsp Vinegar
  • 1tbsp Roasted Coriander Powder
  • 2tsp Roasted cumin powder
  • 3 Onion ( chopped)
  • 1tbsp Kashmiri red chilly powder
For the gravy
  • 7 Tomatoes
  • 1tbsp butter
  • 1tbsp Kashmiri red chilly powder
  • 2tsp Ginger ( finely chopped)
  • 5 tbsp Fresh cream
  • 2tsp Garam masala powder
  • 1tsp Sugar
  • Salt to taste
  • 2 ( 1") pieces Cinnamon
  • 5-6 cloves
  • 2 Cardamom
  • 2 Green chillies,chopped 
Cooking Directions
  • Blend tomatoes to puree.

  • Marinate chicken with marinade paste*,for 2-3 hours.

  • Heat butter in a pan or tava and add marinated chicken and fry on high flame for 10 minutes.

  • Now turn all the pieces and fry on other side until cooked on both the sides

  • Now take all the pieces in a bowl and keep aside.

  • In a sauce pan heat butter,add cardamom,cinnamon and cloves and saute for a second on low flame

  • Now add chilly powder,garam masla powder ginger and chopped green chillies fry for couple of seconds.

  • Add tomato puree and mix it well.

  • Now add fried chicken, fresh cream and sugar .You can add a cup of water if you want little gravy . Check for seasoning and cover it with a lid and cook on low flame till oil comes on top or at least 20-25 mins on low flame.

Serve hot with dollop of butter.Goes well with roti and naan.