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| Prep Time | 40 minutes |
| Servings |
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Ingredients
- Chicken - 1/2 kg
- Onions - 2 nos
- Cashew nuts - 50 gms
- Kashmiri red chilly - 12 nos
- Green chilly - 4 nos
- Salt(as per taste) -
- Butter - ¼ cup
- Kasoori methi powder - 1 tbsp
- Tomatoes - 5 nos
- Whole garam masala(bay leaf, cardamom, cloves, cinnamon, star anise) - 1 each
- Ginger garlic paste - 1 tsp
- Sugar - 1 tsp
- Curd - ½ tsp
- All purpose flour - 1 tsp
- Garam masala powder - 1 tsp
- Cream - 1 tbp
Ingredients
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Instructions
- Take a bowl add chicken slices, add salt, garam masala, all purpose flour, curd, mix it well and rest it for 30 minutes.
- Add whole garam masala in the muslin cloth and tie it.
- Heat butter in a pressure cooker and put the whole garam masala in it, add onions cashew nuts, sauté it for 5 minutes, then add ginger garlic paste, cook this till raw flavour is gone.
- . Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles).
- Heat butter in a pan add chicken pieces cook the chicken till it is tender
- Add makhani gravy, put the lid on and let it cook for some time and reduce the flame
- Add cream, mix it and switch off the flame.
- Now its ready to serve Murg Makani gravy.
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