How To Make Murgh Makhni

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21 Aug, 2007
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How To Make Murgh Makhni

Murgh Makhni Recipe. Alfred Prasad, Head chef at Michelin-starred Tamarind in London's Mayfair shows how to make his special Murgh Makhni. A delicious grilled chicken dish, simmered in creamed fresh tomatoes flavoured with ginger, fenugreek leaves and honey. The dish is said to have originated in the city of Delhi in the time of the Mughal Empire and is a fusion of Punjabi and Mughal cuisines. Delight in our Murgh Makhni recipe.

Weights & Measures:

Serves:
4
Preparation Time:
4 hours 30 minutes
Cooking Time:
1 hour
You Will Need
17 1/2 oz Chicken thighs (boneless)
1 3/4 oz Ginger & garlic paste
1/2 tsp Salt
2 1/4 fl oz Yoghurt
1/2 Tbsp Kashmiri chilli powder
1/2 Tbsp Vegetable oil
1/2 tsp Grams masala powder
For the makhni sauce-
1 1⁄3 fl oz Vegetable oil
1/2 oz Ginger
6 Green chillies
4 Cinnamon sticks
5 Cardamom pods
5 Cloves
2 Bay leaf
25 oz Tomatoes
1/2 tsp Kashmiri chilli powder
2 fl oz Single cream
1 Tbsp Honey
1/2 Tbsp Tomato paste
2 tsp Kasoori methi
1 3/4 oz Butter
2 2⁄3 oz Cashew nuts
1 teaspoon
2 mixing bowls
1 whisk (handheld or electric)
1 cling wrap
1 sharp knife
1 large saucepan
1 large spoon
1 strainer
1 cloth
1 colander
To serve 4, you will need
Step 1: Wash the Chicken
Take the boneless chicken thighs and wash them in cold water. Put them into a colander and pat dry with a kitchen cloth.
Step 2: Season the Chicken
Add the 50g of garlic and ginger paste to the bowl, along with half a teaspoon of salt.

Using your hands to mix everything together in the colander, to make sure the chicken gets a really even coating of the mix.
Step 3: Yoghurt mix
Put 65ml of natural yoghurt into a new bowl. Add half a tablespoon of oil and half a tablespoon of chilli powder.

Whisk these ingredients together.
Step 4: Add to chicken
Cover the chicken with the whisked mixture. Once again use your hands to make sure that the chicken is thoroughly coated in the mixture. Add a tablespoon of vegetable oil and keep mixing.
Step 5: Wait
Cover the chicken in cling film and put it in a refrigerator.

Leave the chicken to marinate for no less than 4 hours.
Step 6: Grill
After 4 hours, put the pieces of chicken on some greaseproof paper, and place under the grill for 10 to 15 minutes. There is no need to turn them.
Step 7: Cut the chicken
Remove the chicken from the grill and leave to cool for a few minutes. Then cut it into bite-sized pieces. Cover with cling film or plastic wrap and put it back in the refrigerator.
Step 8: The Makhni sauce
Start by peeling and finely chopping 15g of ginger. Then heat 40ml of vegetable oil in a large saucepan, on a medium to high heat.

When the oil is hot, add the four sticks of cinnamon to the pan.
Then, add the 5 cardamom pods.
5 cloves
and a few bay leaves
stir for a couple of minutes, then add the chopped ginger, cook for a further minute and add the 6 green chillies.
Step 9: Add tomatoes
Put the 750 g of fresh, whole tomatoes into the pan and stir. Turn the hob down to a medium heat and carry on stirring for a couple of minutes. Turn the heat down low and leave to sit for about a minute. Then add 100ml of water, put the lid on, and leave to simmer for about 25 minutes until the tomatoes are cooked to a puree.
Step 10: Puree
Take the pan off the heat. Remove any whole spices.

Now you need to crush the tomato mixture into a paste like consistency. You could use a wooden spoon, but a blender is preferable. Blend until smooth.
Step 11: Strain
Use a sieve to strain the pureed mixture into the saucepan to get rid of any lumps. Add a little water to get all the mixture out. Put the pan on a high heat to bring it back to the boil.
Step 12: Cas