Murgh Makhanawala Recipe| Yummyfoodrecipes.in By, 2018-01-06 Murgh Makhanawala Recipe| Yummyfoodrecipes.in Discover the taste of Murgh Makhanawala Recipe. This dish is yummy, tasty, and easy to make. It is perfect for any occasion. Prep Time: Cook time: Ingredients: For the Chicken 1?2 cupGreek yogurt,2 tbspfresh lemon juice,1 tbspcanola oil,2 tspgaram masala,1 tspcrushed red chili flakes,4cloves garlic,1 (3")piece ginger, peeled and thinly sliced crosswise,Kosher saltto taste,1 (3–4-lb.)chicken, cut into 8 pieces, skin removed., For the Sauce and Serving 1 tspcrushed red chili flakes,4cloves garlic, minced,4green cardamom pods, cracked,3whole cloves, crushed,1 (28-oz.)can whole peeled tomatoes,1 (3")piece ginger, washed and grated (skin on),1bay leaf,1?3 cupheavy cream,4 tbspunsalted butter, cut into 1?2" cubes,1 tspgaram masala,4fresh or frozen curry leaves,Kosher saltand freshly ground black pepper, to taste, Instructions: In a blender, add Greek yogurt, lemon juice, canola oil garam masala, red chili flakes garlic, ginger, and salt and blend to a smooth paste. Transfer the paste into a bowl and add the chicken pieces and keep in the fridge for 4 hours. Heat oven to 500°. Transfer chicken to an aluminum foil—lined baking sheet and bake it for20 minutes and keep it aside. In a pan, add chili flakes, garlic, cardamom, cloves, tomatoes, ginger, bay leaf, and ? cup water and cook it on a low flame for 10 min. Switch off the flame and discard the bay leaf and blend to a smooth paste and in a pan add butter and then add blended paste and cook it on a low flame. Add the chicken pieces and ? cup water and cook it low flame and then add garam masala, and curry leave. Then add salt and pepper and mix it nicely and cook on a medium flame for 1 to 2 minutes. Switch off the flame and serve it with roti and rice. Meghna Nath
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Murgh Makhanwala Recipe

Murgh Makhanwala is one of the most popular dish that you can easily prepare at your home. It is a perfect accompaniment with hot rice or roti. This dish has a nice blend of spices and also has an amazing flavor and taste. This is perfect when you have a sudden guest in your home. Let’s follow this recipe.

Ingredients

For the Chicken

  • 1?2 cupGreek yogurt
  • 2 tbspfresh lemon juice
  • 1 tbspcanola oil
  • 2 tspgaram masala
  • 1 tspcrushed red chili flakes
  • 4cloves garlic
  • 1 (3")piece ginger, peeled and thinly sliced crosswise
  • Kosher saltto taste
  • 1 (3–4-lb.)chicken, cut into 8 pieces, skin removed.
  • For the Sauce and Serving

    • 1 tspcrushed red chili flakes
    • 4cloves garlic, minced
    • 4green cardamom pods, cracked
    • 3whole cloves, crushed
    • 1 (28-oz.)can whole peeled tomatoes
    • 1 (3")piece ginger, washed and grated (skin on)
    • 1bay leaf
    • 1?3 cupheavy cream
    • 4 tbspunsalted butter, cut into 1?2" cubes
    • 1 tspgaram masala
    • 4fresh or frozen curry leaves
    • Kosher saltand freshly ground black pepper, to taste

Directions

  • In a blender, add Greek yogurt, lemon juice, canola oil garam masala, red chili flakes
  • garlic, ginger, and salt and blend to a smooth paste.
  • Transfer the paste into a bowl and add the chicken pieces and keep in the fridge for 4 hours.
  • Heat oven to 500°. Transfer chicken to an aluminum foil—lined baking sheet and bake it for20 minutes and keep it aside.
  • In a pan, add chili flakes, garlic, cardamom, cloves, tomatoes, ginger, bay leaf, and ? cup water and cook it on a low flame for 10 min.
  • Switch off the flame and discard the bay leaf and blend to a smooth paste and in a pan add butter and then add blended paste and cook it on a low flame.
  • Add the chicken pieces and ? cup water and cook it low flame and then add garam masala, and curry leave.
  • Then add salt and pepper and mix it nicely and cook on a medium flame for 1 to 2 minutes.
  • Switch off the flame and serve it with roti and rice.

Meghna Nath

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