Amritsari Murgh Makhani Recipe

Published on Monday, December 17, 2018 | Category: Chicken Recipes in Sri Lanka

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This well know Punjabi dish which is flavoured with gee and fresh cream and cooked in a Amritsari gravy has long since been a delicacy among many. While known by other names such as chicken makhani or murgh recipes in Sri Lanka, it is believed to be rich in health benefits due to its ingredient composition. Its exquisite reddish orange colouring stems from the tomatoe puree base which is used for the gravy combined with a bit of food colouring. The combination of condiments adds spice to the dish, giving it its unique taste, flavor and appearance.

Ingredients for the Marination

  • Chicken pieces (boneless) – 500 gm
  • Ginger paste – 2 Tablespoon
  • Garlic Paste – 2 Tablespoon
  • Yogurt – 3 Tablespoon (Curd should be sour)
  • Lemon Juice– 1 Tablespoon
  • Vinegar – 1 Tablespoon
  • Coriander Powder – 1 Tablespoon
  • Cumin powder – 1 Tablespoon
  • Onion – Half onion finely chopped
  • Red chilli powder – One and half tablespoon
  • Salt – To taste

Ingredients for the Curry:

  • Tomatoes finely chopped – Six
  • Butter – One and half tablespoon
  • Red chilli powder – One tablespoon
  • Ginger finely chopped – One tablespoon
  • Green chilli finely chopped – One
  • Orange color- ¼ Tablespoon
  • Fresh Cream – Two and half Tablespoon
  • Coriander Powder – One tablespoon
  • Cumin Powder – One tablespoon
  • Sugar – One tablespoon
  • Salt – To taste

Ingredients for Garnishing

  • Finely chopped green chillies – 2
  • Butter – One tablespoon
  • Fresh Cream – Two tablespoon
  • Fresh coriander leaves

Method

Take the finely chopped tomatoe and grind to a puree, ensure it is of a smooth consistency and is not lumpy, leave it aside. Combine all the ingredients mentioned in the marinade (excluding the chicken) – make it into a paste. Finally add the pieces of chicken into the paste, ensuring that the pieces are coated well, leave like this for around 2 hours. Heat some butter in a pan and drop in the pieces of marinated chicken. Let the chicken simmer until it is tender. For the gravy add some butter, red chili powder, cumin powder, salt, ginger, green chili and coriander powder into a pan and let it fry until golden colour. Add some orange food colouring to this mix along with some tomato puree and fresh cream. Mix well and let it cook on medium flame till the tomato puree thickens. Take off the stove and ad this mixture to the chicken which has been cooked. Add a dash of sugar along with some fresh cream and allow the chicken to cook in this mix for around 25 minutes. Serve hot, garnished with coriander leaves, fresh cream and finely chopped green chilies. This is a good accompaniment for plain, butter or jeera rice.