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.
You can check other murgh recipes like Karahi chicken, Murgh pasanda, Kolhapuri taambda rassa, Nattukodi pulusu, Chettinadu chicken gravy, Piri piri chicken, Chicken vindaloo, Kozhi kolambu etc
