Murg Makhani

Name: Murg Makhani
Cuisine: Indian
Ingredients: 500 gm chicken; 1 tsp red chilli powder; 1 tsp chaat masala; 1 tsp coriander powder; 1/2 tsp turmeric powder; 1 tablespoon ginger garlic paste(fresh Preferably); 3 tablespoon curd; To taste salt; 4-5 tablespoon oil; 3 large onion; 3 large tomato; 6 cashew; 6 almonds; 1 tablespoon ginger garlic paste(fresh preferably); 1 tsp Kashmir red chilli powder; 2 tsp garam masala powder; 1 tsp kasturi methi; 2 tablespoon butter; 4 green cardamon; 1 stick cinnamon; 1 bay leaf; to taste Salt; as needed Coriander leavesfor garnishing

Sulaksha Redkar Narvecar @cook_20768615

Bangalore

#ldcravings2
Murgh makhani, is mildly spiced rich creamy gravy with smokey grilled flavourful chicken pieces. One of my favorite and I tried to make it in simpler way to satisfy my restaurant cravings.

Sulaksha Redkar Narvecar @cook_20768615

Saved

Ingredients

500 gmchicken
For marination
1 tspred chilli powder
1 tspchaat masala
1 tspcoriander powder
1/2 tspturmeric powder
1 tablespoonginger garlic paste(fresh Preferably)
3 tablespooncurd
To taste salt
For makhani gravy
4-5 tablespoonoil
3large onion
3large tomato
6cashew
6almonds
1 tablespoonginger garlic paste(fresh preferably)
1 tspKashmir red chilli powder
2 tspgaram masala powder
1 tspkasturi methi
2 tablespoonbutter
4green cardamon
1 stickcinnamon
1bay leaf
to tasteSalt
as neededCoriander leavesfor garnishing

Saved

Steps

1

Take a bowl and add 3 tablespoon curd, 1 tsp red chilli powder, 1 tsp chaat masala, 1 tsp coriander powder, 1/2 tsp turmeric powder salt as required, mix well and add chicken pieces to it, rub the marinade well over chicken and let it rest for 30 min
2

Meanwhile soak cashews and almonds in hot water and keep aside,now in a deep vessel or pan add 3 tablespoon oil and saute roughly chopped onions till translucent now add tomatoes stir in add pinch of salt, cover the lid and let it cook on low to medium flame till mushy consistencyconsistency and till oniond turn golden brown,once done allow it to cool completely, transfer it to a blending jar add soaked cashew and almonds and blend it to a very fine paste.
3

Now take a frying pan add one table spoon oil and fry marinated chicken pieces well on high flame both the sides, cover the lid lower the flame and let chicken cook for another 10 min or till done, to get that restaurant style smokey flavour will grill the chicken on open flame as shown in pic below, our grilled tandoor style chicken is ready
4

Now to prepare makhni gravy, take deep pan or vessele add one tablespoon oil one tablespoon butter,add 1 bay leaf 4 green cardomon, 2 inch stick of cinnamon, 1 tablespoon freshly prepared ginger garlic paste saute it and add tomato onion paste that we have prepared, to it add 1 tsp red kashmiri chilli powder, 2 tsp garam masala, pinch of saffron colour(optional),water to adjust the consistency, salt and cook well until oil seprates
5

Once done add grilled chicken pieces, milk powder cream(2 tablespoon milk powder mixed with little water) milk powder give sweet taste to gravy,1 tsp kasoori methi and let chicken summer for 5 min on low flame.(incase milk powder is not available add 2 tablespoon milk cream with tsp of sugar)
6

Once done add tablespoon of butter and garnish it with finely chopped coriander. Serve it with paratha naan or peas pulav