The most popular Indian dish around the world, the Murgh Makhani, it is said, has its recipe traced backed to the Mughal rule in India. I can’t vouch for its history but I’d surely say that this dish is as magnificent and grand as the Mughals were.
Traditionally this dish is prepared using grilled or pan roasted boneless chicken marinated overnight in a spiced yogurt mixture. I however like to use chicken with bones because I hate to lose out on the flavor the bones impart to the meat.
Ingredients -for the tandoori chicken
2 lbs skinless chicken, cut into desired size
11/2 tbsp fresh ginger garlic paste
3/4 cup fresh yogurt
1 tsp paprika/kashmiri mirch (mainly for color)
1 tsp cayenne pepper/red chili powder
1/2 teaspoon ground black pepper
1 1/2 tsp kashmiri garam masala
1/2 tsp fenugreek powder
1/2 tsp turmeric powder
1 tsp cumin powder
2 tbsp lemon juice
salt to taste
2 – 3 tbsp refined vegetable oil/ butter for basting
Ingredients – for the gravy
11/2 tbsp ginger garlic paste
5-6 tomatoes pureed (or 1/2 cup tomato paste mixed with 3/4 cup water)
1/2 tsp fenugreek powder
2 tsp paprika/kashmiri mirch
1/2 tsp ground black pepper
2 –3 tbsp butter
2 tsp minced cilantro
1/2 cup half & half
1 1/2 tsp kashmiri garam masala
1 tsp cumin powder
1/2 tsp turmeric powder
2 tbsp cashew nuts, soaked in water and ground to a fine paste (use almonds if you have started worrying about all the calories)
2 tbsp of refined vegetable oil/ butter
1/4 tsp sugar
1 tbsp fresh cream for garnish
1 tbsp chopped cilantro for garnish
Directions
, cayenne pepper/red chili powder
, salt, black pepper and lemon juice into a smooth mixture and apply liberally on the chicken pieces on all sides and set aside.
, cumin powder,salt and soak the chicken pieces in and refrigerate over night(make sure to bring it to room temperature before you broil it the next day), black pepper, cashew nut paste, minced cilantro, tomato puree, turmeric powder, garam masala, sugar and salt bring to boil.Tags: Butter, Cream, Half & Half, Poultry
