Recipes
Murgh Makhni Recipe
Prep Time | 255 minutes |
Cook Time | 40 minutes |
Passive Time | 10 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 5 large garlic cloves peeled
- 1 inch ” ginger piece peeled and sliced
- 450 g Boneless Chicken
- 1/3 cup yogurt - plain
- 1 tbsp vegetable oil
- 1 tsp Salt
- 1 tsp garam masala
- 1/4 tsp crushed saffron threads
- 600 g tomatoes
- 2 tbsp tomato paste
- 3 tbsp butter
- 6 pods green cardamom
- 1 pod black cardamom
- 1 cinnamon stick
- 4 Cloves
- 1 tsp fenugreek seeds
- 2 fresh chili peppers
- 40 g raw cashew nuts
- salt to taste
- 1 tsp dried fenugreek leaves
- 1/3 cup heavy cream
Ingredients
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Instructions
- Put the ginger and garlic into a small food processor and puree.
- In a small bowl, whisk the yogurt, vegetable oil, salt, garam masala, saffron, and 2 teaspoons of the garlic ginger mixture together. Save the remaining garlic ginger mixture for the sauce.
- Put the chicken in a freezer bag and pour the marinade all over it, rubbing it into the chicken. Squeeze all the air out of the bag and seal it. Marinate for at least 4 hours or preferably overnight.
- For the sauce, puree the stewed tomatoes with their juices along with the tomato paste in a blender or food processor.
- Add the butter to a pot along with the green cardamom, black cardamom, cinnamon and cloves. Fry the mixture until the cloves are puffy.
- Add the fenugreek seeds, chili peppers, and remaining garlic ginger mixture and sauté until browned, and fragrant.
- Add the pureed stewed tomatoes and tomato paste and cook this mixture over medium heat until the tomatoes have become very thick and paste-like (about 45 minutes).
- Once the mixture starts sputtering you'll want to stir it pretty regularly to keep the sputtering under control while maintaining enough heat to reduce the liquid.
- While the tomatoes are reducing, grill the chicken.
- Transfer the chicken to a cutting board and let it rest for at least 10 minutes before cutting.
- In a blender or food processor, add the raw cashew nuts along with 2 cups of water. Puree until smooth and milk-like in color.
- When the tomato mixture is done caramelizing turn off the heat and add the cashew nut milk, whisking it together.
- Pass the sauce through a wire strainer into a saucepan, pressing on the solids with a silicone spatula to get as much sauce through as you can.
- Cut the chicken into large chunks and add it to the pot with the sauce along with the salt, fenugreek leaves and garam masala.
- Cook for 6-8 minutes over medium heat until the chicken is cooked through. Butter Chicken
- Add the cream and stir together and then turn the heat off. Plate the butter chicken and drizzle a little extra cream on top. Garnish with some cilantro leaves.
- Serve.