• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B2, B3, D
MineralsNatrium, Calcium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 700 gm Raw chicken (boneless)

  2. To Marinate:

  3. 500 gms Curd

  4. 1 tsp Ginger garlic paste

  5. For the Gravy:

  6. 500 gms Tomato (pureed)

  7. 1 tsp Red chili powder

  8. 100 gm butter

  9. tsp Black cumin seeds

  10. tsp Sugar

  11. Salt to taste

  12. To Prepare Chicken:

  13. tsp Fenugreek leaves (Crushed)

  14. 4 Green chillies (Sliced)

  15. 75 gm butter

  16. 100 gm Fresh cream

Instructions Jump to Ingredients ↑

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

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

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

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

  5. • 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.

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

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

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


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