Grilled chicken in tomato gravy (Murg Mumtaz) recipe
ingredients
1 kg (2.2 lb) Chicken, cut into boneless pieces
Salt to taste
4 tsp (24 g) Ginger-garlic (adrak-lasan) paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbii) juice
Salt to taste
4 tsp (24 g) Ginger-garlic (adrak-lasan) paste
2 tbsp (30 ml) 1 fl oz Lemon (nimbii) juice
For the marinade:
1/2 cup (100 g) 3 1/4 oz Yoghurt (dahi), hung
2 tsp (12 g) Garlic (lasan) paste
1 tbsp (4 1/2 g) Cumin (jeera) powder
2 tbsp (30 g) 1 oz Red chilli paste
4 tbsp (60 ml) 2 fl oz Vegetable oil
Salt to taste
2 tsp (12 g) Garlic (lasan) paste
1 tbsp (4 1/2 g) Cumin (jeera) powder
2 tbsp (30 g) 1 oz Red chilli paste
4 tbsp (60 ml) 2 fl oz Vegetable oil
Salt to taste
For the tomato gravy:
1 kg (2.2 lb) Tomatoes
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
10 Green chillies
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Cloves (laung) powder
1 tsp (2 g) Green cardamom (choti eiaichi) powder
1 cup (200 g) 7 oz Butter
3/4 cup (150 g) 5 oz Cream
1 tsp (1/2 g) Dry fenugreek (kasoori methi) powder
1 tsp (2 g) Garam masala
2 cups (500 ml) 16 fl oz Water
Salt to taste
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
10 Green chillies
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Cloves (laung) powder
1 tsp (2 g) Green cardamom (choti eiaichi) powder
1 cup (200 g) 7 oz Butter
3/4 cup (150 g) 5 oz Cream
1 tsp (1/2 g) Dry fenugreek (kasoori methi) powder
1 tsp (2 g) Garam masala
2 cups (500 ml) 16 fl oz Water
Salt to taste
method
1. Rub salt, ginger-garlic paste, and lemon juice on the chicken pieces. Keep aside for 20 minutes.
2. Prepare a marinade with the given ingredients and coat the chicken pieces with it. Keep aside for 2 hours.
3. For the tomato gravy, heat a pot and add all the ingredients except butter, cream, dry fenugreek powder, and garam masala. Cook for 30 minutes, mashing continuously. •
4. Strain and return to heat. Cook till the gravy thickens; add the remaining ingredients. Cook for 5 minutes and remove from heat.
5. Skewer the chicken pieces and cook in a tandoor / oven / grill for 10 minutes and add to the gravy. Mix well and serve.
2. Prepare a marinade with the given ingredients and coat the chicken pieces with it. Keep aside for 2 hours.
3. For the tomato gravy, heat a pot and add all the ingredients except butter, cream, dry fenugreek powder, and garam masala. Cook for 30 minutes, mashing continuously. •
4. Strain and return to heat. Cook till the gravy thickens; add the remaining ingredients. Cook for 5 minutes and remove from heat.
5. Skewer the chicken pieces and cook in a tandoor / oven / grill for 10 minutes and add to the gravy. Mix well and serve.
serving amount
serves: 4
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