MURG (Chicken) MAKHANI

Murg Makhani is a wonderful preparation of chicken in 'makhani gravy'. In this recipe, both the chicken and the gravy are cooked separately first, and then are assembled to complete the dish. This recipe is also cooked with some familiar ingredients. Though the list of ingredients is little long but when you are done with the preparation, you would find that the effort put into making of this dish is really worth. The magic of this recipe lies in its rich and yummy gravy. In this recipe of Murg Makhani, if we replace the chicken with paneer/ cottage cheese, it will become the recipe of Paneer Makhani. So we can make two yummy dishes using the same gravy. Now let's get into its ingredients and the preparation method.

INGREDIENTS

Boneless Chicken-500gm

Lemon juice-1 lime

Tandoori Color-1 pinch

Hung Curd-1/2 cup

Salt-2 tsp

Refined Oil-2 tsp

Ginger-Garlic paste-3 tsp

Red chilli powder-2 tsp

Marinate the boneless chicken pieces with the above ingredients and keep it in refrigerator for 1-2 hrs.

Ingredients for Gravy

Refined Oil-2 tsp

Ginger-garlic paste-3 tsp

Red chilli powder-1 tsp

Tomato puree-1 and 1/2 cup

Cashew nut (kaju) paste-1/2 cup

Milk-1/2 cup

Tomato Ketchup-1 tsp

Sugar to taste

Salt to taste

Fresh Cream- 1 tbsp

Kasuri Meethi/ Dried Fenugreek Leaves (it would give the dish a nice flavour)

Garam masala powder-1 tsp

METHOD

Take oil in a pan, and saute the marinated chicken, and keep aside. In another pan, again take some refined oil, and add the ginger-garlic paste. Saute a little while till the raw smell goes off. Then add chilly powder and the tomato puree. Add the seasonings also. Shimmer it in low flame for sometime. Add the kaju paste, garam masala and pour in some water; stir constantly so that the gravy doesn't stick to the bottom of the pan. Cook the gravy till it reaches the right consistency. Add the fresh cream and sprinkle the kasuri meethi. Now the dish is ready to be served.