Murgh Makhani – Buttery Chicken Curry Sauce

Murgh Makhani is a buttery chicken dish in a mildly spiced tomato curry sauce. It is a gravy dish containing a blend of spices and tomatoes that gives murgh makhani tastes absolutely delicious. Hope you like this recipe as you did like my previous recipe Coconut Rice.

Ingredients For Murgh Makhani:-

  • One Kilo – Boneless Chicken(skin removed)
  • Juice Of One Lemon
  • Salt As Required
  • Six – Cloves
  • Ten – Peppercorns
  • One Inch Stick Of Cinnamon
  • Two – Bay Leaves
  • Ten – Almonds
  • Four Cardamom Pods Seeds
  • One Cup – Fresh Yogurt
  • Two Teaspoon – Coriander Powder, and Garlic Paste
  • One Teaspoon – Cumin Powder, And Ginger Paste And Chili Powder
  • Three Tablespoons – Cooking Oil
  • Two – Finely Chopped Onions
  • 500 Grams – Tomatoes (paste)
  • Two Cups – Chicken Stock
  • Two Tablespoons – Dried Fenugreek Leaves
  • Three Tablespoons – Butter
  • A handful of Coriander Leaves

Directions:-

  1. Mix the chicken, lime juice, salt and red chili powder in a large, glass bowl. Cover and allow to marinate for one hour.
  2. Heat a flat pan over medium heat and gently roast the cloves, peppercorns, cinnamon, bay leaves, and almonds until they darken slightly.
  3. Let them cool and add cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
  4. Mix the yogurt, spice powder, coriander powder, cumin, and turmeric powder together and add them to the chicken.
  5. Allow it to marinate for another hour.
  6. Heat the oil in a deep frying pan over medium heat. When hot, add the onions. Fry until pale golden brown in color and then add the ginger and garlic pastes. Fry for another minute.
  7. Add the chicken Reserving the marinade and fry until chicken turns opaque and the flesh goes pink to whitish in color.
  8. Now add the tomato paste, chicken stock, dried fenugreek leaves, and the yogurt-spice marinade to the chicken.
  9. Cook until the chicken is tender and the gravy is reduced to half its original volume.
  10. Melt the butter in another small pan and then pour it over the chicken.
  11. Garnish with coriander leaves and served the murgh makhani with naan.

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