Murgh Makhanwala - eatwithindia

Murgh Makhanwala

Boneless tandoori chicken in tomato and fenugreek gravy. Authentic Butter Chicken done right!

Time: 1 hr 0 min Servings: 6

Prep: 30 min Cook: 30 min Ready In: 1 hr 0 min

Marinate the chicken with salt, red chilli powder and garlic paste – to your taste.
Add tomatoes, kaju, onions, garlic, ginger, oil and 1 tsp red chilli powder to 1.5 liters of water and boil till the tomatoes burst. Cool this and make a paste in the blender. Strain.
In a frying pan, add the butter and het over a low flame. Add ! tsp red chilli powder to lend colour to the dish.
Add the tomato paste and cook till gravy is made and the flavor of the butter has been absorbed completely.
Roast chicken in a tandoor or grill and add to the gravy already prepared. Cook for another 5-7 mins till the flavours are absorbed into the chicken.
Heat the kasoori methi in the microwave to dry it and bring out the flavor. Once it cools, grind it into a powder form.
In a frying pan, add 2-3 tbsp of ghee and once heated, add the ginger juliennes and split green chillies. Add kasoori methi powder. Wait till it browns and add it to the chicken. Stir fry for another 2-3 minutes.
Add 2-3 tsp of cream and lemon (optional) and cook for another 2 mins.
Serve garnished with cream and butter.

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