This recipe gives you a restaurant-style, delicious homemade Murgh Makhani (Delhi style).
Murgh Makhani (Delhi Style)
® This is a RAS signature Recipe©
Prep time:20min Cook time:20min Resting(Marinating time): 1hour – or overnight Servings: 6-8.
A detailed introduction, step-by-step images, and related links are available on the
Recipe Intro ↓ Check it out or scroll down for the Recipe and Video⇓.
EAT AND TELL!!! Let us know if you tried – Murgh Makhani
| ♦Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com ♦If you make the dish and share it on your social media please don‘t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. ♥Please rate the recipe if you have tried it below ↓♦Quick Browse to see All Recipes by Category.♦World Cuisines to browse recipes by Country ♥Thanks for visiting www.recipesaresimple.com |
Murgh Makhani (Delhi Style)
Description
Chicken cooked in a richly textured, spiced, tomato, and butter-based (where makhan means butter) gravy.
The chicken is typically marinated for several hours in a mixture that often includes yogurt, lemon juice, and various spices and aromatics. Traditionally, the marinated chicken is cooked in a tandoor (clay oven), or grilled, roasted, or pan-fried, before being added to the sauce.
The sauce(gravy) is velvety smooth, achieved by simmering a base of tomatoes, ginger, and garlic, which is often blended and then enriched with butter, cream, and warm, fragrant spices. Cashew paste may also be used as a thickener to enhance creaminess.
Murgh Makhani is commonly garnished with butter, cream, or coriander and is typically served with basmati rice or Indian flatbreads like naan. It is generally less spicy than other Indian Curries.
Ingredients:
For the Marinade:
For the special Tomato Sauce:
Instructions
-
Rinse the tomatoes and add to a suitably sized saucepan with all remaining ingredients for the 'special tomato puree'.
-
Bring to a boil. Cover, lower the heat, and cook for 15 minutes.
-
Remove from heat and allow to cool COMPLETELY.
-
Once cooled, use a hand blender OR add to a blender and blend to a puree.
-
Pour through a metal strainer and allow the liquid to collect on the bottom. Discard the remaining pulp and seeds.
-
For the Gravy:
-
Soak the cashew nuts in ¼ cup of warm water for 15 minutes.
-
Add to a mixer/ grinder along with the soaking liquid and grind to a smooth paste. Set aside.
-
Heat 6 Tbsp of the oil in a wide nonstick wok/ pan.
-
Add the marinated chicken and toss immediately so that the chicken doesn't stick to the pan.
-
Cook continuously on medium-high heat, stirring throughout.
-
The liquid will be released from the chicken, and allow this to be absorbed, with occasional stirring.
-
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.
-
Wipe down the pan and add the remaining 4 Tbsp oil.
-
When the oil is hot, add the ginger-garlic paste.
-
Cook briefly till softened.
-
Add the Kashmiri chili powder and allow a nice deep color to develop.
-
Stir and add the prepared tomato sauce.
-
Bring to a boil and then simmer for 7 minutes.
-
To a small dry pan, add the Kasuri methi and roast till fragrant. Crush this into a powder.
-
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.
-
Now add the fried chicken to this gravy and cook for a couple of minutes.
-
When the gravy is quite thick, add the cream. Stir through and remove from the heat.
-
To serve, add a tiny drizzle of cream over the top and garnish with fresh coriander leaves (cilantro).
Note
- (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.
