MURG MAKHANI

The rich, buttery, creamy chicken curry needs no introduction. Actually it is a most loved North Indian dish or you may say a dish of Punjab. The name itself yummilicious as this dish is really. Murg Makhani made with pureed juicy tomatoes and spices cooked in butter / makhan, and with ended off with fresh cream. Here is the recipe of delightful 'Murg Makhani'.................just enjoy it.

INGREDIENTS:
20 OZ / 600 gm Boneless Skinless Chicken Thighs, cut in small cubes
2-3 Cloves
1" long Cinnamon
3 pods Cardamoms
6 Peppercorns
1 Bay leaf
1/2 cup thick Yogurt
1 tbsp Lime juice
1 tsp Red Chilli powder
1 tbsp Ginger paste
1 tbsp Garlic paste
1 tsp Coriander powder
1 tsp Cumin powder
3 Tomatoes
2 Green Chillies
2 tbsps low fat Sour Cream
2 tbsps finely chopped Cilantro
1 tsp Dry Fenugreek Leaves (kasuri methi)
1 cup Chicken stock / water
3 tbsps Butter
Salt to taste

METHOD:
Chop tomatoes. Grind tomato and green chillies into a smooth puree. Set aside.

In a pan, dry roast bay leaf, clove, cinnamon, cardamom and black peppercorns on medium heat. Remove from heat when a nice aroma comes from these spices. Pound coarsely and keep aside.

Wash chicken, make chicken pieces pat dry.

Mix chicken with yogurt, whole spice powder (from the previous step), lime juice, 1/2 tbsp ginger paste, 1/2 tbsps garlic paste, red chilli powder and salt. Fold nicely. Cover and keep marinated chicken in refrigerator for atleast 1 hour.

Heat 1 tbsp butter in a pan. Add marinated chicken in it. Fold nicely.

Fry till chicken turns into golden colour and spices seperate from butter. Remove from heat and keep aside.

Heat remaining butter in a seperate pan. Add remaining ginger-garlic paste in it.

Fry for a minute or two till raw smell disappears. Add tomato-green chilli paste and salt in it. Mix nicely.

Stir till oil leaves from the sides of the pan. Add cumin powder, coriander powder and fenugreek leaves in it. Keep stirring for another 2 minutes.

Add Chicken pieces now, fold nicely for 2-3 minutes.

At this time, add 1 cup chicken stock or water in it. Mix nicely. Cover and cook for another 5 minutes on medium low heat.

Add sour cream and chopped cilantro in it. Fold nicely for 1-2 minutes. Switch off the heat.

Garnish with little butter on the top. Serve hot with any scurmptious rice dish or roti or paratha or naan.

Hope you enjoy this delectable dish too!!!

 

Divya Pramil of You Too Can Cook - Indian Food Recipes has tagged me. She is my very close friend and an excellent Indian Chef, outstanding performance in food decoration and amazing style of photography. I consider her as my 'GURU' in this blogging world. Thanks a lot Divya for tagging me. Though we both are food blogger, her actual concept is to see my anjara petti or masala dabba or spice box and the things what I kept in my spice box. Divya, here is an authentic spice box of fennel seeds, I shown in the above picture :) Lovely game dear, we enjoyed a lot........

 

You might like:

Chettinad Pepper Chicken

Murg Saagwala / Spinach Chicken Curry

Ginger Chicken

Creamy Fenugreek Chicken