Murgh Makhni (Chicken in Tomato & Butter Gravy)

Ingredients

700g Boneless chicken breast – sliced thinly and marinated with tandoori paste
2 tbsp Dried Fenugreek Leaves – Crushed
200ml Fresh Cream
200g Butter
2 handfuls Cashew Nuts (add water and blend to a paste)
To taste Salt
1 tbsp Sugar

Tomato gravy (Cut ingredients into smaller pieces for easy blending)

6 nos Tomatoes
4 nos Dried Chillies
3 nos Onions
2 tbsp Chilli Powder
1 ½ tbsp Tumeric Powder
2 tbsp Coriander Powder
2 tbsp Garam Masala
3 cloves Ginger
1 handful Fresh Coriander Leaves
3 nos Green Chillies

Method

Marinated chicken with tandoori paste for 12 hours and cook in oven for 40 minutes at 180°C. This makes the chicken tender and allows it to absorb the tandoori flavour.

Boil ingredients for tomato gravy for approximately 1 hour under medium heat until it is reduced to a thick paste.

Remove from fire and blend in blender till a smooth consistency is reached.

Sauté the tomato gravy in butter.

Add cooked chicken, cashew nut paste, fresh cream and dried fenugreek leaves and sauté well.

Garnish with a touch of fresh cream, roasted cashew nuts and chopped coriander leaves.


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