Murg Makhani Recipe
Murg makhani (or chicken oil) – Indian dish of chicken in tomato sauce and spices. With oil, as the name suggests. The recipe is quite new (which is unusual for India) and was invented accidentally in the middle of the last century. But then it still remained a local event and only after a couple of decades began its journey around the world.
Servings
4
Cook Time
80minutes
Servings
4
Cook Time
80minutes
Ingredients
Marinade:
Sauce:
Instructions
  1. Chicken thighs can be replaced with breast. Yogurt is simple. Ginger and garlic for marinade-pre-grate. Mix everything for the marinade and put it in the refrigerator. At least for half an hour. And so you can marinate for 8 hours.
  2. Heat the oil and fry the chicken on all sides for 5-6 minutes. And put it aside.
  3. In the same pan, melt 30 grams of butter.
  4. Fry the onion for about 5 minutes.
  5. Add tomatoes, cashews, and water. Stir. Add garlic powder, salt, chili, garam masala, cumin, sugar, vinegar. Simmer for 15-20 minutes.
  6. Grind the sauce in a blender until smooth.
  7. Strain through a sieve.
  8. Pour back into the pan. Add 45 grams of butter and cream. Melt the butter and stir.
  9. Add the chicken. Cook for 5-6 minutes, until the meat is ready.
  10. It goes well with rice. You can also add herbs and pour a little fresh cream. Bon appetit.
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