Murgh Makhni (Chicken in Tomato & Butter Gravy)
700g Boneless chicken breast – sliced thinly and marinated with tandoori paste
2 tbsp Dried Fenugreek Leaves – Crushed
200ml Fresh Cream
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
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.