AMRITSARI MURGH MAKHANI

Chef: Aditya BalChicken-Indian-Non Veg

Ingredients for Marination:500 gm chicken pieces (boneless) 2 tsp ginger paste2 tsp garlic paste 3 tsp sour curd 1 tbsp lemon juice 2 tsp vinegar 1 tsp coriander powder1 tsp cumin powder½ onion, chopped1½ tsp red chilli powder salt to taste

Ingredients for Gravy:6 tomatoes1 ½ tbsp butter1 tsp red chilli powder 1 tsp ginger - finely chopped1 green chilli - finely chopped¼ tsp orange colour2 ½ tbsp fresh cream1 tsp coriander powder1 tsp cumin powder1 tsp sugar salt to taste

Ingredients for Garnish:2 green chilies - chopped1 tbsp butter2 tbsp fresh creamfresh coriander leaves

Method:Blend 6 tomatoes to a puree. Mix all the ingredients for marination to make a paste. Smear the chicken pieces with the paste and let it marinate for 2 hours.

Heat 1½ tbsp of butter in a heavy bottom wok and add the marinated chicken to it. Cook till the chicken is tender.

In a saucepan, heat 1½ tbsp butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chilli.

Fry for some time. Add tomato puree, orange color, fresh cream and cook on medium flame till the puree thickens.

Add the puree to the tender chicken along with 1 tsp sugar and 1/2 tsp cream. Let it simmer for 25 minutes.

Garnish with fresh cream, finely chopped green chillies and coriander leaves.

Serve with 1 tbsp butter.