Amritsari Butter chicken | Amritsari Murg Makhani | Punjabi Murg Makhani

 

Amritsari Butter Chicken Recipe With detailed photos and video.

Butter chicken and butter naan is one of the most favorite and well known Indian combo where the the chicken stewed in silky smooth makhani gravy is served with Indian flat bread butter naan. I have shared the butter naan recipe a few months before. Today, my plan is to share the Amritsari butter chicken recipe.

Amritsari Butter chicken - About

Amritsari butter chicken or butter chicken is a famous Indian dish from the land of Punjab. The butter chicken recipe or Murg makhani recipe is suppose to be originated in Punjab. This is one of the most demanding or fast moving North Indian restaurant dish. The juicy chicken is simmered in smooth and velvety tomato gravy make it lip-smacking. Amritsari butter chicken is slightly different from the regular butter chicken recipe.

How to Make Amritsari murg Makhani

Preparation of Amritsari butter chicken is almost the same as normal butter chicken. The chicken is marinated in yogurt based paste. It is then cooked either using a tandoor/oven and then simmered in a tomato and cream along with spices. 

Amritsari butter chicken - Expert's Tips

1. Taste of butter chicken is all about the balance of its gravy. So do a taste test and adjust the salt or sugar.
2. If the Kashmiri red chili powder is not hot enough, put one green chili or add chili powder to taste. This time, I tried a new brand of Kashmiri red chili powder. It was too spicy. So I didn't incorporate any extra chilies in this recipe. 
3. Use chicken with bone or boneless chicken pieces which is available to you.
4. For butter chicken, the chicken is usually cooked in tandoor. For home cooking, you can shallow fry it.

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Butter Chicken Recipe | Amritsari Murg makhani | How To Make Punjab Style Murg Makhani At Home

Chicken in velvety tomato gravy

 Preparation time: 1 hour | Cooking time:30 minutes | Total time: 1 hour 30 minutes

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Ingredients

To marinate

• 500 gm chicken
• 3 tbsp hung curd
• 1 tsp coriander powder
• 1 tsp cumin seeds or 1 tsp cumin powder
• 1 tsp red chili powder
• 1 tsp Kashmiri red chili powder (optional)
• 1 small piece of ginger
• 4 or 5 cloves of garlic
• quarter of a small onion
• Juice from quarter portion of a small lemon
• Salt to taste

For gravy

• 1 small onion or remining portion of onion used for marination
• 1 small piece of ginger
• 3 garlic cloves
• 3 well-ripe tomatoes (red and juicy)
• 1 tsp coriander powder
• 1 tsp cumin seeds
• 1.5 tsp red chili powder
• 1 tsp Kashmiri red chili powder
• 2 tbsp of butter

Other ingredients

• 2 tbsps of butter
• 3 tbsp cream
• Handful of coriander leaves

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How to make Amritsari Butter Chicken- Video

Preparation of Amritsari butter chicken or Amritsari Murg Masala

Step 1: Marination of chicken pieces

The first step in the preparation of butter chicken is the preparation of the chicken pieces. This step is compulsory and if you want, you can do this step in the previous night also.

1. Take garlic, ginger, Kashmiri red chili powder, coriander powder, cumin seeds, onion, hung curd and salt in a mixer grinder.
   
   
   
2.  Grind into a very smooth paste without adding water.
   
   
   
3. Add in the chicken.
   
   
   
4. Marinate and keep aside for 30 minutes to one hour.
   
   
   

Step 2: Preparation of butter chicken gravy

1. Heat butter in a pan over medium flame. 
   
   
   
2. When melts, put cumin seeds. 
   
   
   
3. Once the crackling sound stops, add roughly chopped ginger and garlic. Sauté till aromatic.
   
   
   
4. Once the onion turns aromatic, you can add finely chopped onion. Continue saluting and wait till the onion turns turns translucent.
   
   
   
5. Add roughly chopped tomatoes and cashews and mix well.
   
   
   
6. Cook covered till the tomatoes turns soft.
   
   
   
7. Transfer the entire content into a mixer jar. Put chili powder and coriander powder. 
   
   
   
8. Grind into a smooth paste and set aside.
   
   
   

Step 3 : Preparation of the marinated chicken and final cooking.

1. In the same pan, add two tablespoons of oil/butter.
   
   
    
2. When the butter melts, put the marinated chicken pieces. 
   
   
   
3. Slow cook the chicken till the chicken pieces turns soft and tender. Never over cook.
   
   
   
4. Add the prepared tomato paste. 
   
   
   
5. Add boiled and cooled water to adjust the consistency. Put salt to taste and a pinch of sugar to balance the tanginess. Cook till the gravy thickens and the chicken is done. 
   
   
   
6. Add the fresh cream and mix well. When come to a rolling boil, switch off the flame.
   
   
   
7. Serve with chapati, nan, kulcha etc and enjoy.
   
   
   

Happy cooking

Anju