Murgh-makhani
2 servings
30 minutes
Murgh Makhani is a true masterpiece of Indian cuisine, known for its rich and velvety flavor. Its history traces back to Punjab, where this aromatic, creamy curry became a symbol of refined gastronomy. The dish features tender pieces of chicken soaked in a sauce made from cashews, tomatoes, and fragrant garam masala spices. Cream adds softness to the dish while fenugreek leaves provide a slight bitterness. Murgh Makhani is served with airy naan or fragrant basmati rice, allowing the full depth of its flavor to unfold. This curry is perfect for both festive dinners and cozy evenings, warming the soul with its warmth and elegance.
1
Finely chop and fry the onion. Blend cashews with milk and half cream. Mix onion and cashew paste in a pan, add salt, sugar, mit curry masala, turmeric, fenugreek, tomato puree, and garam masala spices. Let it simmer on the stove for about 10 minutes.
- Onion: 10 g
- Cashews: 40 g
- Milk: 10 ml
- Heavy cream 35% fat: 20 ml
- Salt: to taste
- Sugar: 2 g
- Meat curry masala: to taste
- Turmeric: to taste
- Fenugreek leaves (methi): to taste
- Tomato puree: 50 g
- Garam masala: to taste
2
Fry the chicken cut into small pieces separately. Mix the cooked chicken with the sauce, add cream and finely chopped herbs.
- Chicken thighs: 200 g
- Butter: 7 g
- Heavy cream 35% fat: 20 ml
- Fresh herbs: to taste