Murgh Makhani Recipe
It is a dish made by marinating a chicken overnight in a yoghurt and spice mixture usually including garam masala, ginger, lemon or lime, pepper, coriander, cumin, turmeric, chilli, methi and garlic. It is in some ways similar to chicken tikka masala. The chicken is then grilled or roasted.
Makhani sauce is made from butter, tomatoes, almonds and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and sometimes cream. Once the sauce is prepared, the marinated and grilled chicken is chopped and added to it.
Ingredients
| Chicken | 800 Gram (boneless) | |
| Kashmiri red chilli powder | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Salt | To Taste | |
| Ginger garlic paste | 1 Tablespoon | |
| Green chillies | 2 , chopped | |
| Butter | 3 Tablespoon | |
| Green cardamoms | 3 | |
| Cloves | 5 | |
| Cinnamon stick | 1 Inch | |
| Tomato puree | 400 Gram | |
| Red chilli powder | 1 Tablespoon | |
| Garam masala powder | 1⁄2 Teaspoon | |
| Salt | To Taste | |
| Honey | 2 Tablespoon | |
| Dried methi leaves | 1⁄2 Teaspoon | |
| Fresh cream | 1 Cup (16 tbs) | |
| Red food color | 1 Pinch | |
| Ginger garlic paste | 1 Tablespoon | |
| Yogurt | 1 Cup (16 tbs) | |
| Kashmiri red chilli powder | 1 Teaspoon | |
| Salt | To Taste | |
| Lemon juice | 2 Tablespoon | |
| Garam masala powder | 1⁄2 Teaspoon | |
| Butter | 2 Tablespoon |
Directions
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.
To this add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and butter.
Apply this marinade to the chicken pieces and refrigerate for three to four hours.
Put the chicken onto a skewer and cook in a preheated oven at 200°C for ten to twelve minutes or until almost done.Remove and keep aside, for further use.
Heat butter in a pan. Add green cardamoms, cloves and cinnamon.
Saute for two minutes, add ginger-garlic paste and chopped green chillies.
Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt, red food color and one cup of water.
Bring to a boil. Reduce heat and simmer for ten minutes.
Add honey and powdered dried methi leaves.
Add cooked tandoori chicken pieces.
Simmer for five minutes and then add fresh cream.
Serve hot with Naan, Parantha or Steamed Rice.
Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.
To this add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and butter.
Apply this marinade to the chicken pieces and refrigerate for three to four hours.
Put the chicken onto a skewer and cook in a preheated oven at 200°C for ten to twelve minutes or until almost done.Remove and keep aside, for further use.
Heat butter in a pan. Add green cardamoms, cloves and cinnamon.
Saute for two minutes, add ginger-garlic paste and chopped green chillies.
Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt, red food color and one cup of water.
Bring to a boil. Reduce heat and simmer for ten minutes.
Add honey and powdered dried methi leaves.
Add cooked tandoori chicken pieces.
Simmer for five minutes and then add fresh cream.
Serve hot with Naan, Parantha or Steamed Rice.
Comments
Comments: 17 |
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Anonymous says :
The above recipe picture has been copied, edited and posted in
http://www.pachakam.com/recipe.asp?id=625&RecipeName=Murgh%20Makhani
Posted on: 5 December 2011 - 11:38am
Curry Club says :
Great to see the oils have separated. A fine dish that would be well presented to any table.
Posted on: 6 January 2010 - 7:08am
Khyati says :
Hi There,
I invited my friends for lunch last saturday and tried your recipe, everyone loved it.. Thanks
Posted on: 13 October 2009 - 8:14pm
seemayur says :
I'm slightly confused....Is the KASHMIRI Red Chilli Powder used throughout the recipe or should it only be used in the beginning on the chicken and in the marination....does that same one go into the gravy or do I just use the regular red chili powder in the marination?
Posted on: 21 September 2009 - 12:33pm
sobi says :
This look grt but is it single cream or double? Also butter does tht mean ghee?
Posted on: 27 August 2009 - 5:33am
Rajan Singh Tanwar says :
Absolutely delicious Yaar.
I have tried it and what taste it was.
Thank you so much for ur recipe
Posted on: 12 August 2009 - 9:32am
ila1920@hotmail.com says :
hey thanks for this! just a few questions:
400g of tomato puree?? do you mean the concentrated stuff?
is honey necessary?
1 cup cream - single? and what is it in ml?
thanks again for this :)
Posted on: 26 March 2009 - 11:05am
shantihhh says :
I must try your recipe as Murgh Makhani is one of my husband's favourites, but I never seem to get the perfect taste he loves.
dried methi leaves ---would fresh be OK?
Shanti/Mary-Anne
Posted on: 20 October 2008 - 6:31pm
srividya76 says :
Shantihhh,
In Punjabi recipes they commonly use dried methi (fenugreek) leaves. There is a difference of taste with fresh and dried leaves -- I mean the degree of bitterness of the leaves. You may experiment with fresh leaves but in case you don't get dried leaves what you could do is you may buy the fresh leaves and dry them in shade and when completely dried they are ready to use as a flavoring agent.
Posted on: 21 October 2008 - 2:34am
vandana says :
Love the color and the thick rich looking gravy of your murg makhani Srividya. Just can't wait to try it.
Posted on: 19 October 2008 - 10:59pm
srividya76 says :
Thank you Vandana. Your recipe's are great and I like all of them.
Posted on: 20 October 2008 - 1:12am
srividya76 says :
Hello Ganesh
Thank you so much. Do try this recipe and tell me.
Posted on: 19 October 2008 - 3:02pm
Ganesh Dutta says :
This murg makhani is looking absolutely delicious. I will try this recipe very soon.
Posted on: 19 October 2008 - 2:12pm
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