Murgh Makhani

Rakesh Sethi, senior executive chef at Ramada Plaza with his three decades of culinary experience has come out with an exquisite menu for the New Year. Murgh Makhani is a part of this delicious menu.

Ingredients:

Chicken Marination
500 gms Chicken Pieces (boneless)
4 tblsp Yoghurt
2 tsp Ginger Paste
2 tsp Garlic Paste
1 tblsp lemon juice
1 tsp Cumin Powder
1 tsp Red Chilli Powder (Degi Mirch)
Salt to taste

Gravy
1kg Tomatoes chopped
4 tblsp Butter
1 tblsp Fresh Cream
1 tsp Degi Chilli Powder
2tsp chopped peeled Garlic
2 tsp Ginger finely chopped
2 tsp Green Chilly finely chopped
salt to taste
4tsp honey
1/2tspKasoori methi

Garnish
Butter cube
Fresh Cream
Coriander Sprig

Procedure:

Make small cuts/incisions in the chicken pieces.
Mix all the marinade ingredients. Add the chicken pieces into the marinade. Mix well.
Let the chicken marinate for at least one hour.
Pre-heat the oven to 350 f.

Skewer the chicken pieces and keep a tray underneath to collect the drippings. Or half cook in a tandoor..
Now heat butter in a saucepan and add the red chilli, powder.
Stir for few seconds without burning the chilli, then add the chopped tomatoes, salt and cook on medium flame till the tomatoes are soft, then pass tomato from the soup strainer/or a seive.

Bring it back on fire, and then add the chicken pieces into the gravy. Cover and simmer on low heat till the chicken is cooked.
Then add cooking cream and honey, sprinkle with kasoori methi. Check seasoning and consistency.
While serving garnish with butter and fresh cream .Place a coriander sprig on top.

Serve Murgh Makhani hot with rice or naan.