Amritsari Murg Makhani

1 kg boneless chicken pieces

For Marination

• 1 tsp coriander powder
• 2 tbsp hung curd
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1 tbsp lemon juice
• Salt to taste
• 1 tbsp red chilli powder
• 1 onion paste

For the Gravy

• 1 tsp coriander powder
• 2 tbsp hung curd
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1 tbsp lemon juice
• Salt to taste
• 1 tbsp red chilli powder
• 1 onion paste

Step 1

Wash chicken pieces.

Step 2

In a bowl, take hung curd, coriander powder, ginger paste, garlic paste, lemon juice, salt, red chilli powder and onion paste.

Step 3

Mix it well and coat the chicken pieces with this mixture. Keep it aside for 45 minutes.

Step 4

Blend tomatoes until it becomes a smooth puree.

Step 5

In a pan, heat butter on medium heat. Add green chillies, chopped ginger, cumin powder, red chilli powder, coriander powder, black pepper powder and stir it. Now, add tomato puree and stir. Cook until oil oozes out of the tomato puree.

Step 6

Now, add marinated chicken in the gravy and cook until the chicken gets tender and soft. Add considerable amount of water, if you wish to have a thin curry.

Step 7.

Garnish it with coriander and cream and serve hot with butter naan / steamed rice.

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