Amritsari Murgh Makhni by Zarnak Sidhwa

Ingredients:

For The Marination:

• Boneless chicken 500 gm
• Ginger paste 2 tsp
• Garlic paste 2 tsp
• Sour curd 3 tsp
• Lemon juice 1 tbsp
• Vinegar 2 tsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Chopped onion 1/2
• Red chili powder 1-1/2 tsp
• Salt to taste

For The Gravy:

• Tomatoes 6
• Butter 1-1/2 tbsp
• Red chili powder 1 tsp
• Chopped ginger 1 tsp
• Chopped green chili 1
• Orange color 1/4 tsp
• Cream 2-1/2 tbsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Sugar 1 tsp
• Salt to taste

For Garnishing:

• Green chilies 2
• Butter 1 tbsp
• Cream 2 tbsp
• Coriander leaves as required
  

Method:

1. Blend tomatoes to a puree. Mix all ingredients for marination to make a paste.
2. Smear the chicken pieces with the paste and let it marinate for 2 hours.
3. Heat 1-1/2 tbsp of butter in a pan and add the marinated chicken to it.
4. Cook till the chicken is tender. In a saucepan, heat 1-1/2 tbsp butter and add red chili powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chili.
5. Fry for some time. Add tomato puree, orange color, cream and cook on medium flame till the thickens.
6. Add the puree to the tender chicken along with 1 tsp sugar and 1/2 tsp cream.
7. Let it simmer for 25 minutes.
8. Garnish with fresh cream, finely chopped green chilies and coriander leaves. Serve with 1 tbsp butter.