Recipe of Ultimate Hyderabadi Murgh Makhni

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Hyderabadi Murgh Makhni. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Hyderabadi Murgh Makhni Recipe. In this video, we show you how to make a restaurant Style butter chicken aka Murgh makhani at home in step by step Make Sure you Subscribe! How To Make Butter Chicken Recipe • Chicken Makhani • Murgh Makhani • Indian Butter Chicken Curry.

You can have Hyderabadi Murgh Makhni using 24 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Hyderabadi Murgh Makhni

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

Hyderabadi achari murgh is a flavourful chicken recipe.Hyderabadi achari murgh is a flavourful chicken recipe.The use of spices such as cumin, fenugreek, mustard and onion seeds add a completely unique.Przejrzyj wszytkie restauracje serwujące Murgh Makhani Hyderabad.

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..

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