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Murgh Makhani Recipe

Murgh Makhani is a popular Indian Side Dish
Author :
 
On :
Wednesday, 8 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 kg - Chicken
  • For marinating:
  • 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
  • For gravy:
  • 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:

    1. Marinate the chicken with the ingredients of marination for a few hours, preferably overnight.
    2. Cook the chicken in a pan till it is cooked through and no liquid remains.
    3. Take a piece of charcoal and light it.
    4. When hot, put the charcoal piece in a small heatproof bowl and keep the bowl between the chicken pieces.
    5. Drop a tsp of ghee/butter on the red hot coal and immediately cover the pan with a tight fitting lid.
    6. Meanwhile, heat another pan and add butter/ghee.
    7. Add the ginger-garlic pastes and saute till the raw smell goes.
    8. Add the chilli powder and stir for a minute.
    9. Add the pureed tomatoes and cook till the oil separates.
    10. Mix the cream and the chicken pieces and let it boil for a couple of minutes.
    11. Mix the powdered kasoori methi and give it a stir. Serve with roti, naan or phulka.
    12. Recipe Courtesy: Mareena's Recipe Collections





     

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