Punjabi Murg Makhani

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 700 g - raw chicken
  • For Marinade:
  • 1/2 kg - curd
  • 1 tsp - red chilli powder
  • 1 tsp ginger garlic paste
  • salt to taste
  • For Gravy:
  • 1/2 kg - tomato, pureed
  • 100 g - white butter
  • 100 g - fresh cream
  • 75 g - white butter
  • 4 - sliced green chillies
  • 1/2 tsp - black cumin seeds
  • 1/2 tsp - sugar
  • 1 tsp - red chilli powder
  • 1/2 tsp - crushed fenugreek leaves
  • prepared chicken
  • salt to taste

How to Make Punjabi Murg Makhani

  • For the Marinade
  • Mix red chilli powder, ginger garlic paste, salt and curd together.
  • Marinade is ready. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
  • Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
  • For the Gravy:
  • Heat 100 g white butter in pan.
  • Add black cumin seeds, tomato puree, sugar, red chilli powder and salt.
  • Mix it well. Now add the prepared chicken, 75 g white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
  • Cook till chicken is done.
  • Butter Chicken is ready to eat. Serve hot with rice or naan

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