Easy Way to Cook Perfect Hyderabadi Murgh Makhni

Hyderabadi Murgh Makhni Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Hyderabadi Murgh Makhni” recipe we have found until now. This is gonna really delicious.

Ingredients of Hyderabadi Murgh Makhni

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

Hyderabadi Murgh Makhni instructions

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..