Monday, 11 November 2013

Restaurent styled Murgh makhani

Murgh makhani or Chicken butter masala originating from Punjab, is an tempting, rich and mild chicken gravy.  Loaded with khoya, cream and cashew paste,  these are heavy to stomach and delight the mind instantly. The dried kasoori methi leaves are also added along with cream/milk to top-up the flavor.  If you have any guests turning in or if it is one of your special occasions, this dish is an must-try. 

 
They look lovely,isn't it?? Got the red colour from degi mirch masala.   Chicken, marinated in curd and other spices is pan-friend, cooked on kadaai with onion, garam masala, khoya, cream and cashews.   But don't hesitate to make them  due to richness and high priced ingredients.  Check out my home-made khoya recipe here  Interestingly, here I used an quick version of khoya.  In an vessel with 1/4 cup of milk powder, I stirred in 11/2 tsp of hot water and  got an instant-form of doughy khoya, roughly around 1 tbspn.  I used them in this preparation. 


 
 And replacing cream, I used full fat milk.  (using low fat milk also is not an problem)  Also, lastly added green chillies for an spicy murgh makhani (which traditionally remains mild).  You can avoid them if you want creamy, non-spicy type.
 


Preparation time: 15 minutes
Cooking time : 50 minutes (excluding two hours of marination)
Serves: 2

Ingredients required

 
For marination
  • 1 tbspn curd
  • 11/2 tsp ginger-garlic paste
  • 1 tsp Degi mirch powder
  • 1/2 tsp haldi/turmeric powder
  • 1 tsp chilly powder
  • 1 tbspn dhanya powder
  • 1 tsp Everest garam masala powder
  • 1 tsp cumin/ jeera powder
  • 1 tsp pepper
  • 1 tsp salt
For gravy base masala
  • 1 tbspn khoya or instant form as mentioned above
  • 9-10 whole cashews broken to half
  • 1 tbspn kasoori methi
  • 1 tsp Degi mirch powder
  • 1/2 tsp salt
  • 1 tsp cumin powder
  • 1 tsp garam masala
other
  • 500 gm of deskinned chicken along with bones
  • 35 gm of salted butter
  • 75 gm of finely chopped onions
  • 1 cup of tomato puree
  • 1/4 cup fresh cream/full fat milk
  • 2-3 slit green chillies
 

Method

Mix up all ingredients given for marination.  Add chicken pieces and mix well.




 
Refrigerate them minimum for two hours, after so tawa-fry them till they exhibit chicken-tikka like black smokey skin.
 
 
 
Reserve the pieces aside, in an separate kadaai, melt butter. 

 
Add onions and cook till they brown.


 
To this add tomato puree, followed by gravy base masala.

 
For gravy base masala, mix any remaining marinate along with cashew, khoya, kasoori methi, degi mirch, garam masala, cumin powder and salt.  Add them along with tomato puree to browned onions.
 
 
 


 
Cook till gravy thickens and oil floats, now introduce the pan-fried chicken pieces. Sprinkle half cup water, cover and cook for twenty minutes or till done.


 
When they are almost done, add hot milk and give an gentle stir.  Taste them and season with salt, if required. 



In a separate handi, heat 1 tsp of oil and add  slit green chillies.  After they sizzle, pour them over butter chicken. 



Serve hot with roti/phulka or hot rice.

 


I served them with rumali roti, what a treat they both were  :D  :D


 
Happy cooking :)

 

 

 
 

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