Who wouldn't love this authentic Indian
? Learn how to make the best Murg Makhani with this easy recipe.
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1 kg - chicken
1.5 tbsp - ginger paste
1.5 tbsp - garlic paste
1/2 cup - curd
1 tsp - cumin powder
1.5 tsp - chilli powder
1 tsp - garam masala powder
1/4 tsp - cardamom powder
Juice of 1 lime
salt to taste
Tandoori color as required
2 tbsp - butter/ghee
500 g - tomatoes (pureed)
1 tbsp - ginger paste
1 tbsp - garlic paste
1 tsp - chilli powder
1/4 cup - fresh cream
1 tsp - kasoori methi (dry roast for a few seconds and crush with your hands)
salt to taste
How to Make Murgh Makhani
Marinate the chicken with the ingredients of marination for a few hours, preferably overnight.
Cook the chicken in a pan till it is cooked through and no liquid remains.
Take a piece of charcoal and light it.
When hot, put the charcoal piece in a small heatproof bowl and keep the bowl between the chicken pieces.
Drop a tsp of ghee/butter on the red hot coal and immediately cover the pan with a tight fitting lid.
Meanwhile, heat another pan and add butter/ghee.
Add the ginger-garlic pastes and saute till the raw smell goes.
Add the chilli powder and stir for a minute.
Add the pureed tomatoes and cook till the oil separates.
Mix the cream and the chicken pieces and let it boil for a couple of minutes.
Mix the powdered kasoori methi and give it a stir. Serve with roti, naan or phulka.
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