Amritsari Murgh Makhani

Amritsari Murgh Makhani is a sumptuous Indian chicken recipe. A popular dish found on many restaurant menus is also perfect for homely dinner parties. This is an easy recipe that you can cook at home in some simple steps and would be loved by kids and adults alike. Your caterer might hesitate to share the exact recipe with you, but here I am going to share the recipe so that you can serve it to your guests on your next gathering.

  • Cooking Time: 1 hr 20 mins
  • Preparation Time: 10 mins
  • Recipe Serves: 4
  • Best served with: Naan, Paratha or Rice.

Ingredients (For marination)-

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

Ingredients (For gravy)-

  • Tomatoes: 6
  • Butter: 1 ½ tbsp
  • Red chili powder: 1tbsp
  • Ginger: 1tbsp
  • Green chili: 1 piece
  • Orange food color: ¼ tbsp
  • Fresh cream: 2 ½ tbsp
  • Sugar: 1tbsp
  • Coriander powder: 1tbsp
  • Cumin powder: 1tbsp
  • Salt: To taste

For Garnishing:

  • 1tbsp butter
  • 2 tbsp fresh cream
  • 2 chopped green chilies
  • Fresh coriander leaves


To begin with, marinate the chicken pieces with salt, chopped onion, curd, ginger-garlic paste, vinegar, lemon juice, and powdered spices. Let the marinade rest for atleast 2 hours. Remember, the longer the marinade, the better would be the taste. Again, remember you are dealing with chicken here which has turned soft due to the marination with curd. Curd has already made the chicken tender and if kept for long hours it might just break into pieces while you cook.

Once the chicken is ready to be cooked, heat butter in a heavy bottom wok and add the marinated chicken into it. Cook till the chicken is tender.

In a separate saucepan, heat some butter, add salt, red chili powder, cumin powder, coriander powder, and chopped green chilies. Fry for some time then add tomato puree, orange food color, fresh cream and keep cooking on medium flame till the puree thickens.

Add the cooked chicken to the gravy along with sugar and cream and let it simmer for about 30 minutes.

Once done, garnish the chicken with fresh cream, finely chopped green chilies and coriander leaves. Serve with naan or rice your freshly prepared Amritsari Murgh Makhani.

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