Sunday, April 22, 2012

Murg Makhni


Chicken Marination
800 gms Chicken Pieces 
1 tsp Coriander Powder
1tblsp Yoghurt
2 tsp Ginger-Garlic Paste
1 tblsp lemon juice
1 tsp Cumin Powder
1 Medium Onion paste
1 tsp Red Chilli Powder
Salt to taste

4 large tomatoes Paste
3 tblsp Butter
1 tblsp Fresh Cream
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Black Pepper Powder
2 tsp Ginger finely chopped
2 tsp Green Chilli finely chopped
salt to taste
1/2tsp sugar(optional)
Coriander Leaves finely chopped


  • Mix all the marinate ingredients. Mix the the chicken pieces and the marinate.
  • Let the chicken marinate for a few hours.
  • Take half the butter in a heavy bottom wok and put in the chicken with the marinade. Cover it and cook till the chicken is fully cooked. 
  • Now heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders.
  • Fry for some time then add the tomatoes paste, sugar, salt and cook on medium flame till the puree thickens and the fat separates.
  • Add the beaten cream and cook on low flame for few minutes.
  • Then add the chicken pieces along with chopped ginger and green chillies to the gravy. Cover and simmer on low heat till the curry is hot simmering hot.
  • While serving garnish with fresh cream and finely chopped coriander leaves.
  • Serve the Murgh Makhani hot with rice or naan.

#you can add some butter while serving.

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