Grilled chicken in tomato gravy (Murg Mumtaz) recipe
Ingredients
- 2.2 lb Chicken cut into boneless pieces
- Salt to taste
- 4 tsp Ginger-garlic adrak-lasan paste
- 2 tbsp Lemon nimbii juice
For the marinade:
- 3 1/4 oz Yoghurt dahi, hung
- 2 tsp Garlic lasan paste
- 1 tbsp Cumin jeera powder
- 2 tbsp Red chilli paste
- 4 tbsp Vegetable oil
- Salt to taste
For the tomato gravy:
- 2.2 lb Tomatoes
- 2 tbsp Ginger-garlic adrak-lasan paste
- 10 Green chillies
- 1 tsp Red chilli powder
- 1 tsp Cloves laung powder
- 1 tsp Green cardamom choti eiaichi powder
- 7 oz Butter
- 5 oz Cream
- 1 tsp Dry fenugreek kasoori methi powder
- 1 tsp Garam masala
- 16 floz Water
- Salt to taste
Instructions
- Rub salt, ginger-garlic paste, and lemon juice on the chicken pieces. Keep aside for 20 minutes.
- Prepare a marinade with the given ingredients and coat the chicken pieces with it. Keep aside for 2 hours.
- 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. •
- Strain and return to heat. Cook till the gravy thickens; add the remaining ingredients. Cook for 5 minutes and remove from heat.
- Skewer the chicken pieces and cook in a tandoor / oven / grill for 10 minutes and add to the gravy. Mix well and serve.
Calories: 978 kcal
Carbohydrates: 24 g
Protein: 27 g
Fat: 87g
Saturated Fat: 42 g
Trans Fat: 2 g
Cholesterol: 248 mg
Sodium: 873 mg
Potassium: 982 mg
Fiber: 8 g
Sugar: 12 g
Vitamin A: 4215 IU
Vitamin C: 56 mg
Calcium: 130 mg
Iron: 3 mg