Recipe: Delicious Hyderabadi Murgh Makhni

Hyderabadi Murgh Makhni.

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

Ingredients of Hyderabadi Murgh Makhni

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

Hyderabadi Murgh Makhni step by step

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..