How to Prepare Hyderabadi Murgh Makhni

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, hyderabadi murgh makhni. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Hyderabadi Murgh Makhni is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Hyderabadi Murgh Makhni is something which I’ve loved my whole life.

Recipe of Hyderabadi Murgh Makhni

To begin with this particular recipe, we must first prepare a few ingredients. You can have hyderabadi murgh makhni using 24 ingredients and 5 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Hyderabadi Murgh Makhni:

1. Prepare FOR CHICKEN MARINATION -
2. Make ready 1 kg Chicken bone-in
3. Take 2 tsp Salt
4. Prepare 1 tbsp Red chilli powder
5. Make ready 1 tbsp Ginger garlic paste
6. Prepare 2 Green chillies crushed
7. Prepare 1/4 cup Coriander Leaves finely chopped
8. Prepare 1/4 cup Mint Leaves chopped
9. Get 1/8 tsp Red food colour
10. Make ready FOR GRAVY PREPARATION -
11. Get 2 Onions thinly sliced
12. Take 1/2 tsp Salt
13. Make ready 1 tsp Red chilli powder
14. Take 1 tbsp Kasuri Methi
15. Get 1 tsp Garam masala
16. Make ready 1 cup beaten Curd
17. Make ready 1/2 cup Tomato puree fresh
18. Prepare 1 Cinnamon stick small
19. Take 3-4 Cloves
20. Get 2 Bay Leaves
21. Get 2 Cardamoms crushed
22. Take 4 tbsp Butter
23. Make ready 1/4 cup Fresh Cream
24. Prepare 1/4 cup Coriander Leaves finely chopped

Instructions

Steps to make Hyderabadi Murgh Makhni:

1. First of all mix all the ingredients listed under marination and leave aside for atleast 2 hours. It is better if left overnight. Make a paste of chillies, coriander and mint leaves before applying it to the chicken pieces.
2. Red food colour is optional. You can very well skip it. Fry these marinated chicken pieces for 10 to 12 minutes on a medium high heat and set aside.
3. In a pan, heat butter and add cinnamon, crushed cardamom, cloves and bay leaves. Add beaten curd, tomato pulp,red chilli powder, salt and simmer on low heat for 5 to 6 minutes.
4. Now add fried onions and fried chicken followed by garam masala and kasuri methi. Add in fresh cream too. Mix well and simmer on low heat for a further 6 to 8 minutes. Garnish with lots of coriander and drizzle some more of fresh cream too.
5. Serve hot with Naans, Rumaali rotis and Parathas.

As simple as that Recipe of Hyderabadi Murgh Makhni

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