cooking lovers
This Murgh Makhani recipe is surprisingly easy and tastes even better than your favorite Indian restaurant.
Prep Time: 20 Min
– 1/2 cup plain full-fat yogurt – 1 tbsp ginger-garlic paste – 1 tsp Kashmiri red chili powder – 1/2 tsp turmeric powder – 1/2 tsp garam masala (Indian Spices) – 1/2 tsp cumin powder – 1/2 tsp salt – 1 tbsp lemon juice
Cook Time: 40Min
Ingredients
For the Chicken:
Prep Time: 20 Min
–– 4 tbsp unsalted butter – 1 large onion, finely chopped – 1 tbsp ginger-garlic paste – 1 (28 oz / 794g) can crushed tomatoes OR 4-5 large ripe fresh tomatoes, blanched and pureed – 1/4 cup raw cashews, soaked in hot water for 15-20 minutes
Cook Time: 40Min
Ingredients
For the gravy:
Prep Time: 20 Min
–– 1 tsp Kashmiri red chili powder – 1/2 tsp turmeric powder – 1 tsp garam masala – 1/2 tsp cumin powder – 1 tsp coriander powder – 1 tbsp dried fenugreek leaves (kasuri methi), crushed between your palms
Cook Time: 40Min
Ingredients
For the gravy:
Marinate the Chicken: In a large bowl, combine the chicken pieces with all the “For the Chicken” marinade ingredients (yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, cumin powder, salt, and lemon juice). * Mix well, ensuring every piece of chicken is coated.
Cook the Chicken: Heat 1 tablespoon of the butter in a large pan or Dutch oven over medium-high heat. * Once hot, add the marinated chicken in a single layer, in batches if necessary, to avoid overcrowding. * Cook for 5-7 minutes per side, or until lightly browned and cooked through.
. Prepare the Gravy Base: In the same pan (add a little more butter if needed), melt the remaining 3 tablespoons of butter over medium heat. * Add the finely chopped onions and sauté until they turn soft and translucent, about 8-10 minutes. Do not brown them. * Stir in the ginger-garlic paste and cook for another 1-2 minutes until fragrant, ensuring it doesn’t burn.
Create the Creamy Texture: While the sauce simmers, drain the soaked cashews. * Transfer the simmering tomato mixture to a blender (or use an immersion blender directly in the pot). Add the drained cashews to the blender. * Taste and adjust seasonings if necessary. You might want a little more salt, honey, or even a tiny pinch of garam masala.