Murg Makhni

INGREDIENTS

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

 Gravy 

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

DIRECTION 

• 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.