Name: Hyderabadi Murgh Makhni... recipe by Zeenath Fathima at BetterButter
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 6
Ingredients: FOR CHICKEN MARINATION AND FRYING ; Chicken bone in 1 kg; Salt 1 tsp; RED CHILLI POWDER 1 TBSP; Ginger garlic paste 1 tbsp; Mint leaves chopped 1/4th cup; Coriander leaves chopped 1/4th cup; Green chillies crushed 2; Turmeric 1/2 tsp; Red food colour 1/8th tsp; FOR GRAVY PREPARATION; onions sliced and fried 2; Red chilli powder 1 tsp; Garam masala 1 tsp; Kasoori Methi 1 tbsp; Beaten curd 1 cup; Salt 1 tsp; Fresh cream 1/4th cup; Tomato pulp freshly squeezed 1/2 cup; Butter 4 tbsp; Coriander leaves chopped for garnishing 1/4th cup; Cinnamon sticks 2; Cardamom crushed 3; Bay leaves 2; Cloves 5 to 6

ABOUT Hyderabadi Murgh Makhni... RECIPE

A delectable chicken recipe in Hyderabadi style. This particular dish is popular all over India and everyone has a unique style of making it. Hyderabadi style is also a little different from others but there is absolutely no compromise on it's taste whatsoever. It tastes as delish as others.

Ingredients Serving: 6

FOR CHICKEN MARINATION AND FRYING ; Chicken bone in 1 kg
Salt 1 tsp
RED CHILLI POWDER 1 TBSP
Ginger garlic paste 1 tbsp
Mint leaves chopped 1/4th cup
Coriander leaves chopped 1/4th cup
Green chillies crushed 2
Turmeric 1/2 tsp
Red food colour 1/8th tsp
FOR GRAVY PREPARATION; onions sliced and fried 2
Red chilli powder 1 tsp
Garam masala 1 tsp
Kasoori Methi 1 tbsp
Beaten curd 1 cup
Salt 1 tsp
Fresh cream 1/4th cup
Tomato pulp freshly squeezed 1/2 cup
Butter 4 tbsp
Coriander leaves chopped for garnishing 1/4th cup
Cinnamon sticks 2
Cardamom crushed 3
Bay leaves 2
Cloves 5 to 6

Instructions

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
Red food colour is optional. You can very well skip it.
Fry these marinated chicken pieces for 10 to 12 minutes on a medium flame and set aside.
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.
Now add fried onions and fried chicken followed by garam masala and kasoori 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.
Serve hot with naans, rumaali rotis and parathas.

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