Friday, 14 February 2014

Murgh Amritsari

For Marination:

Chicken : 1/2 kg
Ginger Garlic Paste : 1 tbsp
Beaten Curd : 2 tbsp
Coriander Powder : 1 tsp
Roasted Cumin powder : 1 tsp
Red Chilli Powder : 1/4 tsp
Salt to taste

For Gravy:

Onion : 1 (chopped)
Tomato : 5 - 6
Butter : 2 tbsp
Green Chilli : 2 (chopped)
Milk : 1/2 cup
Chopped Coriander Leaves : 1 tbsp
Red Chilli Powder : 1/4 tsp
Cumin Seeds : 1 tsp
Coriander Powder : 1/2 tsp
Salt tot taste

Mix all the ingredients of marination in a bowl.
Apply the marination to the chicken pieces and keep in refrigerator for 1 hour.
Blend tomatoes to make a paste.
Heat 1 tbsp of butter in a kadhai and add marinated chicken it.
Cook covered until chicken is tender. Keep stirring occasionally.
To prepare gravy for Amritsari murgh, heat 1 tbsp of butter in a pan and fry onion in it.
Fry until onion is pink in color.
Add cumin seeds, coriander powder, turmeric powder, red chilli powder and salt. Cook for a while.
Add tomato paste and chopped gren chilli in it.
Cook until tomato paste starts separating from the butter.
Now add milk an keep stirring.
Cook for 2 minutes and then pour it on the chicken cooked in kadhai.
Now cook it further for 7 - 10 minutes on low flames.
Garnish with chopped coriander leaves and serve it hot.
Serve it hot with Paratha or Naan.

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