Murg Makhanwala

Murg Makhanwala is delicious creamy preparation and butter is the star of the dish.

Preparation time: 2 hours
Cooking time: 20 minutes
Serves 6

Ingredients:

• 800g chicken
• 1kg tomatoes
• 5 mace
• 10 green cardamoms
• 1/2tbsp olive oil
• 2tbsp butter
• 1tsp tandoori masala
• 2tsp garlic mince
• 2tsp ginger mince
• 1tsp garam masala
• 1tsp zeera(cumin) powder
• salt as per taste
• red chili powder as per taste
• 2 green chilies finely chopped
• 1tsp sugar
• 1tsp tomato ketchup
• 1cup cream
• 1tsp kasuri methi

Marinate the chicken with half the ginger-garlic paste, 1tsp salt, 1tsp red chili powder and tandoori masala for 2 hours. Meanwhile, make small cuts on the tomatoes' surface and boil them along with mace and cardamoms for 5 minutes. Discard the mace and cardamoms. Peel and blend them to make puree.

Heat the oil in a wok and saute the chicken for 10 minutes or til it starts turning brown. Keep aside and heat half the butter in the wok and fry the remaining ginger-garlic paste for a minute. Add the puree. Let it reduce to 1/4th. Add the garam masala and zeera powder and cook for few minutes. 

Add the chicken and mix well. Add rest of the butter. Season with salt, green chilies and red chili powder if you like. Stir and cook for few minutes. Add sugar and tomato ketchup. Cook for another 2 minutes. Simmer the heat, whisk the cream and add to the chicken. Add the kasuri methi, stir well and cook for another 2-3 minutes. 

Garnish with butter and mint leaves. Enjoy!!!