Amritsari Murgh Makhani (Chicken Makhani) Recipe
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: North Indian
Course: Dinner
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Chili Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Homemade Tomato Puree | 1 cup |
| Fresh Cream | 2 tablespoons |
| Cashew Nuts | 5 (for garnish) |
| Coriander Leaves (chopped) | A handful |
| Salt | To taste |
| Sunflower Oil | As required |
| Coriander Seeds | 1 teaspoon |
| Cumin Seeds | 1/2 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves | 3 |
| Bay Leaf (Tej Patta) | 1 |
| Green Cardamom (Elaichi) | 2 pods |
| Black Cardamom (Badi Elaichi) | 1 |
| Whole Black Peppercorns | 1 teaspoon |
| Dry Ginger Powder | 1 teaspoon |
| Nutmeg Powder | 1/4 teaspoon |
| Chicken Breasts (cut into chunks) | 300 grams |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Yogurt (Curd) | 1/2 cup |
| Lemon Juice | 1 teaspoon |
| Onions (roughly chopped) | 2 |
| Green Chili (roughly chopped) | 1 |
| Ginger (roughly chopped) | 1 inch |
| Garlic Cloves | 4 |
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 10 g |
| Fat | 20 g |
| Saturated Fat | 6 g |
| Fiber | 3 g |
| Sodium | 400 mg |
Instructions
Step 1: Prepare the Amritsari Garam Masala
- Dry Roast Spices: In a flat skillet over low heat, dry roast the whole spices for the Amritsari Garam Masala – coriander seeds, cumin seeds, cinnamon stick, cloves, bay leaf, green cardamom, black cardamom, black peppercorns, dry ginger powder, and nutmeg powder – for about 6 to 8 minutes, stirring occasionally to prevent burning.
- Cool and Grind: Turn off the flame and allow the spices to cool. Transfer them into a grinder or spice mixer and grind until you get a fine powder. Set aside this fragrant masala for use in marinating the chicken.
Step 2: Marinate the Chicken
- Combine Ingredients: In a mixing bowl, add the chicken pieces, 1 teaspoon turmeric powder, 2 teaspoons of the prepared Amritsari Garam Masala powder, yogurt, lemon juice, and a pinch of salt.
- Mix and Marinate: Toss well until the chicken pieces are well coated with the spices and yogurt. Let the chicken marinate for at least 30 minutes to absorb the flavors.
Step 3: Prepare Onion-Ginger-Garlic Masala
- Blend Ingredients: In a blender or food processor, add the chopped onions, green chili, ginger, and garlic cloves. Blend until smooth, without adding water, to make a fine onion-ginger-garlic paste.
Step 4: Cook the Amritsari Murgh Makhani Gravy
- Sauté the Masala: Heat a deep, heavy-bottomed pan or kadai over medium flame. Add a drizzle of sunflower oil, followed by the onion-ginger-garlic paste. Sauté for about 3-4 minutes, stirring occasionally until the raw aroma disappears.
- Add Spices and Tomato Puree: Sprinkle in red chili powder, 1/2 teaspoon turmeric powder, and salt. Stir and cook for another minute before adding the tomato puree. Allow the mixture to simmer for about 5 minutes, stirring occasionally.
- Add Marinated Chicken: Gently add the marinated chicken, along with any remaining marinade, into the pan. Mix well to ensure the chicken is coated in the masala.
- Cook the Chicken: Cover the pan, reduce the heat to low, and cook for approximately 20 minutes, until the chicken is fully cooked and tender. Add a splash of water if the gravy starts to thicken too much, stirring occasionally to prevent sticking.
Step 5: Finish with Cream and Garnish
- Add Fresh Cream: Once the chicken is fully cooked and the gravy has reached the desired consistency, stir in the fresh cream. Simmer for an additional 2 minutes to allow the cream to blend with the flavors.
- Garnish and Serve: Taste and adjust salt if needed. Garnish with cashew nuts and chopped coriander leaves.
Serving Suggestions
Amritsari Murgh Makhani pairs wonderfully with Pudina Paratha (Mint Paratha), Matar Ki Tehri (Pea Pilaf), and Mooli Raita (Radish Yogurt). Enjoy this delightful dish for an authentic North Indian dinner or serve it as a main course at parties to impress your guests.
