Chicken Recipes

Murgh Makhani

Murgh Makhani
Recipe Credit : ICCA

Ingredients

• Boneless chicken – 500 grams (cut into bite size pieces)

Marinade
• Yoghurt – 1/4 cup
• Ginger garlic paste – 1 Tablespoon
• Kashmiri chilli powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Garam masala powder – 1 teaspoon
• Lemon juice – 2 teaspoons
• Orange color – as needed (optional)
• Salt – to taste

Gravy
• Onions – 3 medium (finely sliced)
• Tomatoes – 2 medium (finely chopped)
• Kashmiri chilli powder – 1 teaspoon
• Garam masala powder – 1/2 teaspoon
• Milk – 1 cup
• Cashews – 2 Tablespoons (made to paste)
• Cream – 2 Tablespoons
• Sugar – 1 teaspoon
• Kasuri methi – 1 teaspoon
• Water – 1/4 cup
• Oil – 2 Tablespoons

Directions

1) Add all ingredients of the marinade to the boneless chicken pieces and keep it in the refrigerator for at least an hour.

2) Grill the chicken pieces or sauté it using a little oil on high heat and keep it aside.

3) Heat oil in a pan. Add the onions, tomatoes and cook well.

4) Cool the onion tomato mix and blend to a smooth paste.

5) Heat some oil, add the kasuri methi and cashew paste to it. Fry well till the oil rises to the surface.

6) Add the onion tomato paste to it, followed by milk and water.

7) Add the grilled chicken, sugar and simmer.

8) Finally add the garam masala powder, kashmiri chilli powder and the cream.

9) Garnish with coriander leaves.

Murgh Makhani is best served with butter naan.

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