Murgh Makhani (Delhi Style)

This recipe gives you a restaurant-style – delicious homemade Murgh Makhani (Delhi style).

The Recipe Intro↓ has , more information as well as Related links. Don’t forget to check it out.

Prep time:20 min Cook time:20 min Servings: 6-8

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Chicken breasts (900 gms total)		3
Cashew nuts		4 Tbsp
Gnger-garlic paste		2 tsp
Kashmiri chilli powder		1 tsp
Butter, softened		2 Tbsp
Garam masala  (check out the garam masala recipe in notes)		½ tsp
Tandoori masala powder (or kebab masala OR just double the garam masala used )		½ tsp
Kasuri methi (dried fenugreek leaves)		1 Tbsp
Salt		1 tsp
Sugar		¼ tsp
Pouring cream		¼ cup
Oil, divided		6 plus 4 Tbsp
Coriander/ cilantro for garnish		As needed

For the Marinade:

Hung yoghurt		½ cup
Garlic paste		1 Tbsp
Kasuri methi (dried fenugreek leaves)		1 Tbsp
Garam masala		1 tsp
Black salt (kala namak)		½ tsp
Salt		½ tsp

For special Tomato puree:

Ripe firm tomatoes		6 large
(Indian) garlic, crushed		10 small cloves
Ginger, crushed		1 small knob
Small green chillies, slit (or to taste)		2
Cloves		6
Green cardamoms, bruised to expose the seeds		5
Kashmiri chilli powder		1½ tsp
Water		2 cups

Method:

1. Rinse the tomatoes and add to a suitably sized saucepan with all remaining ingredients for the ‘special tomato puree’.
2. Bring to a boil. Cover, lower heat, and cook for 15 minutes.
3. Remove from heat and allow to cool COMPLETELY.
4. Once cooled, use a hand blender OR add to a blender and blend to a puree.
5. Pour through a metal strainer and allow the liquid to collect on the bottom. Discard the remaining pulp and seeds.

For the Gravy:

1. Soak the cashew nuts in ¼ cup of warm water for 15 minutes.
2. Add to a mixer/ grinder along with the soaking liquid and grind to a smooth paste. Set aside.
3.  Heat 6 Tbsp of the oil in a wide nonstick wok/ pan.
4. Add the marinated chicken and toss immediately so that the chicken doesn’t stick to the pan.
5. Cook continuously on medium-high heat, stirring throughout.
6. The liquid will be released from the chicken, allow this to be absorbed, with occasional stirring.
7. Once the liquid has evaporated toss continuously till the chicken pieces are slightly crisp along the edges, still tender and completely cooked. Remove this chicken to a plate.
8. Wipe down the pan and add the remaining 4 Tbsp oil.
9. When the oil is hot, add the ginger-garlic paste.
10. Cook briefly till softened.
11. Add the Kashmiri chilly powder and allow a nice deep color to develop.
12. Stir and add the prepared tomato sauce.
13. Bring to boil and then simmer for 7 minutes.
14. To a small dry pan, add the Kasuri methi and roast till fragrant. Crush this to a powder.
15. When the sauce has thickened, Add the prepared cashew paste, butter, garam masala, and tandoori masala if using, dry roasted Kasuri methi powder, salt, and sugar.
16. Now add the fried chicken to this gravy and cook for a couple of minutes.
17. When the gravy is quite thick, add the cream. Stir through and remove from heat.
18. To serve add a tiny drizzle of cream over the top and garnish with fresh coriander leaves (cilantro).

 

Murgh Makhani (Delhi Style)

 

Notes:

• (check out the Garam Masala recipe in this post)
• Kala Namak (Black Salt) is an Indian Condiment, a pinkish salt with an eggy smell. This gives us the authentic taste of the Moti Mahal Butter Chicken.
• Kasuri Methi is also very essential in this dish. There is no substitute. Use the dried leaves only.
• PLEASE do not blend the tomatoes while still hot. This can be quite a hazard! I learned the hard way.
• I often marinate the chicken and prepare the sauce the night before. Makes it easy to whip this up later.
• Red color is often added to this dish. When made at home we can choose to omit this.
• Ginger garlic paste.

Key Ingredients: chicken, cashew nuts, tomoto, ginger, garlic, butter, Kasuri methi (dried fenugreek leaves), black salt(Kala namak), salt, sugar, cream, yogurt, oil, coriander leaves, spices.

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