Murgh makhni

  • Dinner
  • Servings
  • 3Spicy
  • 1Hr 40MinCook Time
  • Cuisine : Indian
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Marinated boneless chicken charcoaled with thick,smoked creamy gravy


For Marination 500gms boneless chicken Curd 1/2 cup Ginger & garlic paste 1 tbsp Red chilli powder 1 1/2 tbsp Turmeric 1 tsp Cumin powder 1/2 tbsp Salt 1 tbsp For the gravy Onions 2 (medium) Tomato 3 (medium) Cloves 3 -4 Cinnamon 1 stick medium Cardamom 3-4 Cashew nuts 8-10 Red chilli powder 1tbsp Turmeric 1tsp Coriander powder 1tsp Cumin powder 1tsp Salt (to taste) Fresh cream 100 ml


Prestige cooker 3 ltrs Prestige omega non stick kadai with glass lid

Step By Step Method

  • First marinate the chicken with the above Marination ingredients and set aside for 1hrs in the fridge For the gravy Pressure cook the onions and tomato with the cardamom,cloves, cinnamon in a muslin cloth make it like a potli and also add the cashew nuts in the pressure cooker and cook it for 30 minutes. Then take the spices potli out and blend the other things in fine paste , now put a butter in a pan add the blended paste to the butter and stir until the paste is cooked on a low flame and then add fresh cream to it, simultaneously put the chicken in the skewers and grill it on the charcoal until soft. Now put a hot charcoal in a steel bowl and add butter in it and keep the bowl in the gravy pan and cover it with a cling wrap for 5 mins, then take out the charcoal and strain the butter and it to the gravy and add the chicken and stir. Serve it with hot romali tandoori roti and pickled onions.