Murgh Makhanwala Recipe

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Murgh Makhanwala is one of the most popular dish that you can easily prepare at your home. It is a perfect accompaniment with hot rice or roti. This dish has a nice blend of spices and also has an amazing flavor and taste. This is perfect when you have a sudden guest in your home. Let’s follow this recipe.

Ingredients

For the Chicken

1?2 cupGreek yogurt
2 tbspfresh lemon juice
1 tbspcanola oil
2 tspgaram masala
1 tspcrushed red chili flakes
4cloves garlic
1 (3")piece ginger, peeled and thinly sliced crosswise
Kosher saltto taste
1 (3–4-lb.)chicken, cut into 8 pieces, skin removed.

For the Sauce and Serving

1 tspcrushed red chili flakes
4cloves garlic, minced
4green cardamom pods, cracked
3whole cloves, crushed
1 (28-oz.)can whole peeled tomatoes
1 (3")piece ginger, washed and grated (skin on)
1bay leaf
1?3 cupheavy cream
4 tbspunsalted butter, cut into 1?2" cubes
1 tspgaram masala
4fresh or frozen curry leaves
Kosher saltand freshly ground black pepper, to taste

Directions

In a blender, add Greek yogurt, lemon juice, canola oil garam masala, red chili flakes
garlic, ginger, and salt and blend to a smooth paste.
Transfer the paste into a bowl and add the chicken pieces and keep in the fridge for 4 hours.
Heat oven to 500°. Transfer chicken to an aluminum foil—lined baking sheet and bake it for20 minutes and keep it aside.
In a pan, add chili flakes, garlic, cardamom, cloves, tomatoes, ginger, bay leaf, and ? cup water and cook it on a low flame for 10 min.
Switch off the flame and discard the bay leaf and blend to a smooth paste and in a pan add butter and then add blended paste and cook it on a low flame.
Add the chicken pieces and ? cup water and cook it low flame and then add garam masala, and curry leave.
Then add salt and pepper and mix it nicely and cook on a medium flame for 1 to 2 minutes.
Switch off the flame and serve it with roti and rice.