Get Posts By Email

Monday, 11 February 2013

Amritsari Murgh Makhani!

BUTTER CHICKEN needs no introduction at all. Traditionally, butter chicken or Murgh Makhani is a rich buttery tomato gravy with shreds of Chicken tossed in and garnished with dollops of heavy cream. Its satiny smooth in texture and absolutely irresistible.

The chicken added to the gravy is tandoori chicken and not raw chicken. This tandoori chicken gives a nice smoky flavor to the gravy. The recipe I have given is the authentic way it has to be done and it does uses a fair amount of butter and cream (Its butter chicken after all)

Also do checkout my own version of Butter Chicken Masala!

Recipe Courtesy 
Chef Harpal Singh Sokhi, Original Recipe HERE

Serves 3

You Will Need:

For the Tomato Paste
6 Large Tomatoes Quartered 
1 tbsp Butter
3 green Cardamoms
1 Maze
1 tbsp Chopped Garlic

For the Gravy

1/2 Kg Tandoori Chicken, Shredded 
Tomato Paste
1 Finely Chopped Green Chilies, Seeds Out
1 tsp Finely Sliced Ginger
1 tsp Red Chili Powder 
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Home Made Garam Masala
1 tsp Sugar
1 1/2 tbsp Butter
Salt to Taste

For Garnishing
2 tbsp of Heavy Cream
1 Finely Chopped Green Chili
Some Coriander 
1 tsp of Melted Butter 

The Cooking

Heat a wok with butter / oil  and crackle the cardamom, maze, chili and garlic for few seconds. Now add the tomato and saute on medium heat till the tomato becomes pulpy. Take off heat, cool and grind into a smooth paste. Now strain the tomato paste through a fine sieve and discard the pulp. This gives a very smooth and velvety texture to the gravy. 

Now, for the gravy saute chili powder, cumin powder, coriander powder and green chilies. Pour in the tomato followed by the sugar, cream and salt. Let this cook over medium heat for 20 min till the raw flavor has gone and the gravy has slightly thickened.

Toss in the chicken, sprinkle garam masala and cook covered on low heat till the gravy is done.  

Garnish with coriander, chopped chili, fresh cream and melted butter. Serve hot with any of your favorite Naan or roti. 

Important Pointers:
  • You can microwave the tomato for few min and blend, but this method keeps the color of the tomato intact.
  • Adding red food coloring is optional. 
Happy Cooking!


Search this blog