About :
Murg Makhani recipe needs no introduction. It is classic Indian recipe rich spicy buttery, creamy chicken.Its taste comes out with naan roti or rice.
Ingredients:
Chicken Marination
800 gms Chicken Pieces (boneless)
1 tsp Coriander Powder
1 tblsp sour Curd
2 tsp Ginger Paste
2 tsp Garlic Paste
1 tblsp lemon juice
1 tsp Cumin Powder
1 Onion paste
1 tsp Red Chilli Powder
Salt to taste
Few drops of orange color
Gravy
4 large tomatoes chopped
4 tblsp Butter
1 tblsp Fresh Cream
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Black Pepper Powder
2 tsp Ginger finely chopped
2 tsp Green Chilly finely chopped
salt to taste
sugar to taste
Garnish
Melted Butter
Fresh Cream
Coriander Leaves finely chopped
How to make murgh makhani :
Murg Makhani recipe needs no introduction. It is classic Indian recipe rich spicy buttery, creamy chicken.Its taste comes out with naan roti or rice.
Ingredients:
800 gms Chicken Pieces (boneless)
1 tsp Coriander Powder
1 tblsp sour Curd
2 tsp Ginger Paste
2 tsp Garlic Paste
1 tblsp lemon juice
1 tsp Cumin Powder
1 Onion paste
1 tsp Red Chilli Powder
Salt to taste
Few drops of orange color
Gravy
4 large tomatoes chopped
4 tblsp Butter
1 tblsp Fresh Cream
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Black Pepper Powder
2 tsp Ginger finely chopped
2 tsp Green Chilly finely chopped
salt to taste
sugar to taste
Garnish
Melted Butter
Fresh Cream
Coriander Leaves finely chopped
How to make murgh makhani :
- Make small cuts in the chicken pieces.
- Mix all the marinate ingredients. Mix the the chicken pieces and the marinate.
- Let the chicken marinate for a few hours.
- Take half the butter in a heavy bottom wok and put in the chicken with the marinade. Cover it and cook till the chicken is fully cooked. Stir fry the chicken for some time.
- Now heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders.
- Fry for some time then add the chopped tomatoes, sugar, salt and cook on medium flame till the puree thickens and the fat separates.
- Add the beaten cream and cook on low flame for few minutes.
- Then add the chicken pieces along with chopped ginger and green chillies to the gravy. Cover and simmer on low heat till the curry is hot simmering hot.
- While serving pour the melted butter and garnish with fresh cream and finely chopped coriander leaves.
- Serve the Murgh Makhani hot with rice or naan.
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