Kasoori Murg Makhani

Time

Prep 10 min · Cook 15 min · 25 min total

Difficulty

medium

1. 1

   Finely chop the onions, finely grate or puree together the ginger and garlic, grate finely or puree the tomatoes, beat the yogurt and set aside all of these.

2. 2

   Cut the chicken breast into bite size pieces and set aside. In a thick bottomed pan heat 2 tbsp oil, Add the onions and saute till golden brown.

3. 3

   Now add the beaten yogurt and stir continuously to avoid curdling of the yogurt. stir till the liquid is evaporated and isn't runny anymore.

4. 4

   At this point add the ginger garlic paste, and all the masala powders and salt and keep stirring on low flame for a minute or so.

5. 5

   Now stir in the tomato puree and cook till oil separates from sauce. Stir in the chicken cubes and cover and cook till well done.

6. 6

   Finish off with crushed kasoori methi (toasting the leaves lightly on a griddle helps in bringing out the flavours and assists in proper crushing between your palms).

7. 7

   If you find the curry a bit too tangy add a few grains of sugar and some cream to balance it off.

8. 8

   Adjust the consistency accordingly. Viz. For breads you would want the curry to be thicker while for rice items a more runny gravy would be more apt.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.