MURG MAKHANI

Ingredients:

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

How to make murgh makhani :

• 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.