Murh Makhni Masala Murgh Makhni Masala Recipe
Murgh makhni masala is a simple version of fusion of desi and Italian food. It doesn’t take hours to make it. It’s quite simple from other handi and karahi recipes. The rich tomato puree gives Murgh makhni masala a special creamy taste and makes it unique. It is supposedly a new created dish by fusion.
Murgh makhni masala is a high protein meal. One serving of Murgh makhni masala can meet more than half of your daily protein needs. It contains about 438 calories. It depends upon your recipe that how much fat you want to consume for yourself. Murgh makhni masala contains fats, carbohydrates, protein and sodium which make it a very healthy dish over all.
This recipe works as a show stopper in any event; it should be eaten in dinner events. It is probably quite famous among fat food lovers and fusion food lovers. Murgh makhni masala is not that much spicy. It has a mild taste because of the butter used in it. It can be served with both naan or boiled rice at any event. Using quality ingredients will help enhance the flavor of this recipe to its best.
Hope u have a good time with this amazing recipe.
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For Marination
Chicken Boneless (cubed) : 250 gm
Chicken Tikka Masala Mix : 2 tablespoons
Ginger & Garlic Paste : half teaspoon each
Lemon Juice : 1 tablespoon
Yogurt : 2 tablespoons
Orange Food Color : a pinch (optional)
Oil : 2 tablespoons
For Makhni Masala
Oil : 4 tablespoons
Onion Paste : half cup
Ginger Paste : 1 teaspoon
Murghi Masala : 2 tablespoons
Yogurt : half cup
Tomatoes Puree : 2 cups
Cashew Nuts (paste) : 1 tablespoon
Iodized Salt : to taste
Butter : 6 tablespoons
Ketchup : 1 tablespoon
Kasuri Methi : half teaspoon
Fresh Cream : half cup
Ginger for garnish
How to make Murh Makhni Masala Murgh Makhni Masala Recipe
METHOD:
For Marination
In a bowl make a paste by mixing all the ingredients except for the ½ tsp oil and coal.
Add chicken; coat well. Cover and marinate for 30 minutes in the refrigerator.
For Makhni Masala
Heat oil in a saucepan; fry the onion paste and Ginger Paste light golden.
To this add Murghi Masala and yogurt; do bhunai for a few minutes.
Heat a frying pan on medium heat; cook the chicken for 5-6 minutes till it is almost done. Turn the heat off and it is now ready to be added to the gravy.
Now add tomato puree, cashew nut paste, Iodized Salt; cook on a medium-low heat till it starts thickening.
To this add the cooked chicken and cook on a low heat for another 10 minutes.
Finally stir in the butter, Ketchup, fresh cream, and Kasuri Methi. Cook for a further 2 minutes and serve!
Posted By:
Sarah Ahmed, Sargodha