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:-
- Mix the chicken, lime juice, salt and red chili powder in a large, glass bowl. Cover and allow to marinate for one hour.
- Heat a flat pan over medium heat and gently roast the cloves, peppercorns, cinnamon, bay leaves, and almonds until they darken slightly.
- Let them cool and add cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
- Mix the yogurt, spice powder, coriander powder, cumin, and turmeric powder together and add them to the chicken.
- Allow it to marinate for another hour.
- 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.
- Add the chicken Reserving the marinade and fry until chicken turns opaque and the flesh goes pink to whitish in color.
- Now add the tomato paste, chicken stock, dried fenugreek leaves, and the yogurt-spice marinade to the chicken.
- Cook until the chicken is tender and the gravy is reduced to half its original volume.
- Melt the butter in another small pan and then pour it over the chicken.
- Garnish with coriander leaves and served the murgh makhani with naan.