Kasoori Murg Makhani
photo by udita
- Ready In:
- 450 g tenderised chicken breasts
- 2 large onions, very finely chopped
- 2 tablespoons yoghurt
- 3 garlic flakes
- 1 inch ginger
- 1 green chili
- 2 medium tomatoes, pureed
- 1⁄2 teaspoon kashmiri chili powder
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon garam masala powder
- 1 teaspoon coriander powder
- salt, as required, tenderised chiken requires lesser salt
- 2 tablespoons oil
- 1 tablespoon dried fenugreek leaves (Kasoori Methi)
- 1 tablespoon cream (optional)
- Finely chop the onions, finely grate or puree together the ginger and garlic, grate finely or puree the tomatoes, beat the yogurt and set aside all of these.
- Cut the chicken breast into bite size pieces and set aside.
- In a thick bottomed pan heat 2 tbsp oil, (you may adjust the amount of oil according to the quantity of onions- we need to saute the onions till they are golden brown) Add the onions and saute till golden brown.
- now add the beaten yogurt and stir continuously to avoid curdling of the yogurt. stir till the liquid is evaporated and isn't runny anymore.
- At this point add the ginger garlic paste, and all the masala powders and salt and keep stirring on low flame for a minute or so.
- Now stir in the tomato puree and cook till oil separates from sauce.
- Stir in the chicken cubes and cover and cook till well done.
- Finish off with crushed kasoori methi (toasting the leaves lightly on a griddle helps in bringing out the flavours and assists in proper crushing between your palms).
- If you find the curry a bit too tangy add a few grains of sugar and some cream to balance it off.
- Adjust the consistency accordingly. Viz. For breads you would want the curry to be thicker while for rice items a more runny gravy would be more apt.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!