Murgh Makhni (Chicken with Thick gravy)

Murgh Makhni (Chicken with Thick gravy)

Ingredients:

Chicken Marinating:

• 800 gm Chicken (boneless) (dressed & washed) (cut in medium size)
• 2-3 tablespoon yogurt
• 1 Onion (paste)
• 2 teaspoon Ginger paste
• 2 teaspoon Garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander
  powder
• 1 teaspoon Red chili
  powder
• Salt to taste
• Few drops of orange food colour

For Gravy:

• 4-5 tablespoon Butter
• 4 large tomatoes (chopped)
• 1tablespoon Fresh cream
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Red Chili
  powder
• 1 teaspoon Black pepper powder
• 2 teaspoon Ginger (finely chopped)
• 2 teaspoon Green
  Chili (finely chopped)
• Salt and Sugar to taste

For Garnishing:

• 2-3 Butter cubes
• Fresh Cream
• Coriander Leaves (finely chopped)

Preparation:

1. Mix all the marinated ingredients and marinated chicken pieces for an hour.
2. Heat the half of butter in a heavy bottomed pan and put the marinated chicken.
3. Fry it well and cover it & cook it till done (stir fry the chicken for some time) and keep aside.
4. Then, heat the remaining butter in a pan and add the red chilli, coriander, cumin and black pepper powders.
5. Fry for some time, then add the chopped tomatoes, sugar, salt and cook on medium flame till the puree thickens and the oil is separates.
6. Add the beaten cream and cook on low flame for few minutes.
7. Then add the chicken pieces along with chopped ginger and green chilies to the gravy. 
8. Cover and simmer on low heat till the curry is hot (simmering hot).
9. While serving pour the butter cubes and garnish with fresh cream and finely chopped coriander leaves.
10. Serve the Murgh Makhani hot with Plain rice or Butter
    Naan or Romali roti or
    Paratha or Kulcha
    etc..