Murg Makkhan Methiwala

Ingredients

• 1 kg Chicken legs, boneless
• 700 gms tomatoes
• 25 gms garlic, chopped
• 120 gms milk fudge (khoya)
• 120 gms cashew nut, broken
• 2 gms green cardamom
• 2 gms large cardamom
• 1 bay leaf
• 2 gms cinnamon
• 250 gms butter, yellow unsalted
• 200 ml cream
• 5 gms kasuri methi
• 15 gms salt
• 120 ml clarified butter (ghee)
• 50 gms fresh fenugreek leaves
• 10 gms chilli powder
• 150 ml yogurt
• 20 ml mustard oil

Method

1. Marinate the chicken with half of garlic, yogurt, mustard oil, half of chilly powder & half of salt for 1 hour and cook in a tandoor or oven till par cooked.
2. Heat ghee in a thick bottom pot, crackle bay leaf, cardamom and cinnamon. Add garlic and sauté.
3. Add tomato and rest of chili powder and kasoori methi. Continue boiling till tomato starts to get mashed.
4. Add cashew and khoya, boil for further 10 minutes. Blend the gravy and strain.
5. Add fresh fenugreek leaves, butter, cream, and salt. Keep on simmering till raw flavor of tomato is cooked out.
6. Add chicken and cream and simmer till chicken becomes tender and gravy is mixed well.