Chicken Marination:800 gms Chicken Pieces (boneless)
1 tsp Coriander Powder
1 tblsp sour Curd
2 tsp Ginger Paste
2 tsp Garlic Paste
1 tblsp lemon juice
1 tsp Cumin Powder
1 Onion paste
1 tsp Red Chilli Powder
Salt to taste
Few drops of orange color
Gravy:
4 large tomatoes chopped
4 tblsp Butter
1 tblsp Fresh Cream
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Black Pepper Powder
2 tsp Ginger finely chopped
2 tsp Green Chilly finely chopped
salt to taste
sugar to taste
Garnish:
Melted Butter
Fresh Cream
Coriander Leaves finely chopped
Method:
* Make small cuts in the chicken pieces.
* Mix all the marinate ingredients. Mix the the chicken pieces and the marinate.
* Let the chicken marinate for a few hours.
* Take half the butter in a heavy bottom wok and put in the chicken with the marinade. Cover it and cook till the chicken is fully cooked. Stir fry the chicken for some time.
* Now heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders.
* Fry for some time then add the chopped tomatoes, sugar, salt and cook on medium flame till the puree thickens and the fat separates.
* Add the beaten cream and cook on low flame for few minutes.
* Then add the chicken pieces along with chopped ginger and green chillies to the gravy. Cover and simmer on low heat till the curry is hot simmering hot.
* While serving pour the melted butter and garnish with fresh cream and finely chopped coriander leaves.
* Serve the Murgh Makhani hot with rice or naan.