Lip-smacking murgh makkhan methiwala
New trends and technology have made it possible for us to procure unusual and unheard of fruits, veggies, meats and marinades that have enabled us to taste a variety of food preparations from around the world. But old habits die hard, and we tend to crave our ghar ka khana or the traditional Indian food. Dal-roti, kadhi-chawal or our good ol’ butter chicken are favourites that we can’t get enough of.
Here’s sharing a milestone on the Indian culinary map, that connects the entire Indian community around the world – the recipe of murgh makkhan methiwala aka butter chicken Baluchi-style.
Ingredients:
1 kg Chicken legs, boneless
700 gms tomatoes
25 gms garlic, chopped
120 gms milk fudge (khoya)
120 gms cashew nut, broken
2 gms green cardamom
2 gms large cardamom
1 bay leaf
2 gms cinnamon
250 gms butter, yellow unsalted
200 ml cream
5 gms kasuri methi
15 gms salt
120 ml clarified butter (ghee)
50 gms fresh fenugreek leaves
10 gms chilli powder
150 ml yogurt
20 ml mustard oil
Method:
1. Marinate the chicken with half of garlic, yogurt, mustard oil, half of chilly powder & half of salt for 1 hour and cook in a tandoor or oven till par cooked.
2. Heat ghee in a thick bottom pot, crackle bay leaf, cardamom and cinnamon. Add garlic and sauté.
3. Add tomato and rest of chili powder and kasoori methi. Continue boiling till tomato starts to get mashed.
4. Add cashew and khoya, boil for further 10 minutes. Blend the gravy and strain.
5. Add fresh fenugreek leaves, butter, cream, and salt. Keep on simmering till raw flavor of tomato is cooked out.
6. Add chicken and cream and simmer till chicken becomes tender and gravy is mixed well.
Image courtesy: ©Thinkstock photos/ Getty images
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