1

To begin making the Amritsari Murgh Makhani Recipe, firstly let’s make the Amritsari Garam Masala powder and keep it ready.

For Amritsar Garam Masala Powder

1

In a flat skillet dry roast all of the whole spices- coriander seeds, cumin seeds, cinnamon stick, cloves, bay leaf,  green cardamom, black cardamom, whole black peppercorns, dry ginger powder, nutmeg powder on low heat for 6-8 minutes. Turn off the flame.

2

Allow the spices to cool, transfer into a mixer-jar and grind to form a fine powder. 

To marinate the chicken

1

Into a mixing bowl, add the chicken pieces, turmeric powder, Amritsari Garam Masala powder, yogurt and salt. Mix well and marinate for a minimum of 30 minutes. 

To make the Onion Ginger Garlic Masala

1

To make the onion ginger garlic masala, in a mixer-jar combine, onions, green chilli, ginger and garlic.  Grind to make a smooth paste without adding any water. 

To get ahead with Amritsari Murgh Makhani gravy

1

Heat a kadai with oil on medium flame, add the onion ginger garlic masala and saute till the onions are cooked and the raw smell goes away. This will take about 3-4 minutes. 

2

Next add the red chilli powder, turmeric powder and salt and saute for a minute. Add pureed tomatoes and sprinkle with little salt and cook until the tomatoes come to a single boil. 

3

Give it a stir and add the marinated chicken pieces along with it's marinade and cook until the chicken is well done. This takes about 20 minutes to cook the chicken on low to medium heat. Ensure you cover the pan, add a little water and then cook the chicken. Keep stirring it intermittently, so the masala gets well combined into the Amritsari Murgh Gravy.

4

Finally add cream and give it a stir. Check for salt and serve it hot by garnishing it with cashew nuts and coriander leaves.

5

Serve the Amritsari Murgh Makhani Recipe along with Pudina Paratha, Matar Ki Tehri and Mooli Raita for a Indian lunch or dinner or serve it as a party for the main course.