Murg Makhni

Name: Murg Makhni
Yield: 4 (persons)
Cuisine: American
Ingredients: 800 gms Chicken; 100 gms Ginger garlic paste; 100 gms Hung curd; 20 ml Lemon juice; to taste Salt; 10 gms Red chilli powder; 10 gms Cumin powder; 5 gms Fennel powder; 10 gms Kastori methi powder; 1 kg Tomato; 40 ml Oil; 100 gms Butter; 50 gms Ginger garlic paste; 200 gms Cashewnuts magaz paste; 50 gms Cream; 40 ml Honey; 2 Bay leaves; 100 gms Green coriander; 4-5 Green cardamon; 4-5 Green chillies; 10 gms Red chilli powder; to taste Salt; 10 gms Garam masala; 20 gms Kastori methi; 10 gms Fennel powder; 4-5 Cloves; as required Chicken masala (optional); 2-3 Black cardamon; 100 gms Tomato puree canned

Krrish Marwah @cook_17183804

new delhi

I have learn’t this authentic Murg Makhini recipe from Shangri-la’s Eros Hotel from where I have done my industrial training. The aroma ,texture ,flavours of this recipe made me so inspired that I have specially talk to the head chef there that i have to make this recipe in my free time & with chef assistant i have prepared this authentic & believe me guyzz this recipe is soo tasty that no one can say no to it for sure. #favourite

Krrish Marwah @cook_17183804

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Ingredients

4 (persons)

For marination
800 gmsChicken
100 gmsGinger garlic paste
100 gmsHung curd
20 mlLemon juice
to tasteSalt
10 gmsRed chilli powder
10 gmsCumin powder
5 gmsFennel powder
10 gmsKastori methi powder
For makhni gravy
1 kgTomato
40 mlOil
100 gmsButter
50 gmsGinger garlic paste
200 gmsCashewnuts magaz paste
50 gmsCream
40 mlHoney
2Bay leaves
100 gmsGreen coriander
4-5Green cardamon
4-5Green chillies
10 gmsRed chilli powder
to tasteSalt
10 gmsGaram masala
20 gmsKastori methi
10 gmsFennel powder
4-5 Cloves
as requiredChicken masala (optional)
2-3Black cardamon
100 gmsTomato puree canned

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Steps

1

For Marination :- Marinate the washed chicken with lemon juice,salt,red chilli powder,fennel powder,kastori methi,hung curd,ginger garlic paste with some oil properly and keep it aside for 30 min.After 30 min take the marrinated chicken transfer it in a tray or skewers and transfer it in a tandoor or in griller or in a microwave and cook for 10 min.
2

For Makhni Gravy :- Boil tomatoes with bay leaf,cardamon,cloves,coriander stems and green chillies for 10 min and make the puree of it and strain it properly.
3

Heat oil in a kadhai and add ginger garlic paste with cumin seeds,saute it and add the strained puree with the canned one’s.
4

Add fresh cream,cashewnut magaz paste,salt,red chilli powder,garam masala/chicken masala,fennel powder,kastori methi powder,Honey,little hot water and saute it well.
5

Add butter and add the marinated chicken pieches into the gravy and cook it for 10 more minutes.
6

Garnish with some fresh cream,Butter,fresh coriander leaves and serve hot with naan or rice.