Monday, 19 January 2015

Murgh Makhani

Chicken,curry cut:1.5kg

Marinate chicken with:
Beaten curd:150 ml
Garam masala powder:2 tsp
Coriander powder:2 tsp
Cumin powder:2 tsp
Red chili powder:1 tsp
Ginger-garlic paste:2 tsp
Tomato puree:2 tbsp
Sugar:1 tsp

Other ingredients:
Green cardamom:4
Bay leaves:2
Refined oil:1 tbsp
Green chili:2-3,slitted
Fresh cream:150 ml
Hot water:1/2 cup

Marinate chicken and keep it for at least 2 hours.

Heat 2 tbsp of butter and fry the chicken pieces(without the marinade) till they turn into light brown by stirring intermittently.

Remove the chicken pieces.

Heat the remaining butter and oil.

Temper with bay leaves,cardamom and peppercorns and fry the chopped onion.

Add the marinade,chicken pieces when onion becomes golden.

Cook it in simmer by stirring intermittently-you can add half cup of hot water.

Cook till the water absorbs and the chicken becomes soft.

Add the cream,stir it well,cook it for another 2 minutes.

Add the green chilies and cover it with a lid.

Serve it hot with steamed rice or polao.