Murg Makhanwala

• Clean the chicken thoroughly and cut it in to even pieces.

• Mix curd, ginger garlic paste, red chili powder, salt, together in a bowl for marination.

• Now mix the raw chicken in this marinade bowl and keep it in the refrigerator for 4-6 hrs.

• Roast the marinated chicken pieces in a tandoor or an oven for about 10-12 minutes, till they are three fourth done.

• Now, to prepare the gravy. Heat butter in pan and add black cumin seeds, tomato puree, red chili powder, sugar and salt one after the other. Let it simmer for 5 minutes.

• Now add the already prepared chicken pieces, fresh cream, butter, sliced green chillies and crushed fenugreek leaves.

• Now let the chicken cook till it’s prepared.

• Your Murg Makhanwala is ready to be served hot with naan or roti.