Imported from Instagram

Makhmali Murgh

Name: Makhmali Murgh
Prep time: 15 min
Cook time: 30 min
Total time: 105 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 500 g Boneless chicken thighs (Cut into cubes); 2 tbsp Ginger-garlic paste; 1 cup Yogurt; 1 tsp Red chilli powder; 1 tsp Paprika (For the marinade); 1 tsp Crushed black pepper; 2 tsp Tikka masala (Seasoning blend); 0.5 tsp Kasoori methi (Dried fenugreek leaves); Salt (To taste; for the marinade); 1 tbsp Green chillies (Crushed; for the marinade); 1 Coriander (A handful, chopped); 2 tsp Lemon juice; Oil (For cooking); 2 tbsp Butter; 1 tbsp Garlic (Finely chopped); 1 tbsp Ginger (Finely chopped); 1 tbsp Green chillies (Chopped; for the creamy kadai); 1 Onion (Medium, finely chopped); 250 ml Heavy cream; 0.5 tsp Paprika (For the creamy kadai); Salt (To taste; for the creamy kadai); 1 cup Cheddar cheese; Chilli flakes (For garnish); Green chillies (For garnish); Warqi paratha (To serve alongside; amount not specified)

Recipe by Ruhina Khan @heavenlymeals_byruhina · Instagram

Imported by Blak Rabbit on SeeMeCook

Chicken thighs are marinated with yogurt, spices, ginger-garlic paste, coriander, and lemon, then cooked in a rich creamy kadai sauce with cheddar. Serve hot with warqi paratha.

4 servings105 minSouth Asian

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Ingredients

500 g Boneless chicken thighs (Cut into cubes)
2 tbsp Ginger-garlic paste
1 cup Yogurt
1 tsp Red chilli powder
1 tsp Paprika (For the marinade)
1 tsp Crushed black pepper
2 tsp Tikka masala (Seasoning blend)
0.5 tsp Kasoori methi (Dried fenugreek leaves)
Salt (To taste; for the marinade)
1 tbsp Green chillies (Crushed; for the marinade)
1 Coriander (A handful, chopped)
2 tsp Lemon juice
Oil (For cooking)
2 tbsp Butter
1 tbsp Garlic (Finely chopped)
1 tbsp Ginger (Finely chopped)
1 tbsp Green chillies (Chopped; for the creamy kadai)
1 Onion (Medium, finely chopped)
250 ml Heavy cream
0.5 tsp Paprika (For the creamy kadai)
Salt (To taste; for the creamy kadai)
1 cup Cheddar cheese
Chilli flakes (For garnish)
Green chillies (For garnish)
Warqi paratha (To serve alongside; amount not specified)

Steps

1
Combine the chicken thighs, ginger-garlic paste, yogurt, red chilli powder, 1 tsp paprika, crushed black pepper, tikka masala, kasoori methi, salt, crushed green chillies, chopped coriander, and lemon juice. Mix everything well to coat the chicken.
2
Cover and marinate the chicken overnight, or for at least 1 hour.
3
Heat oil in a kadai. Add the marinated chicken and cook until tender and cooked through.
4
Remove the cooked chicken from the kadai and set it aside. Use the same pan, then add the butter.
5
Add the finely chopped garlic, finely chopped ginger, chopped green chillies, and finely chopped onion. Sauté until softened.
6
Add the heavy cream, ½ tsp paprika, and salt. Cook until the cream starts bubbling gently.
7
Return the cooked chicken to the pan, mix well, and cook over medium heat for about 1 minute.
8
Add the cheddar cheese. Cook over low heat until the cheese melts completely and the sauce becomes creamy.
9
Garnish with chilli flakes, chopped coriander, and green chillies.
10
Serve hot with warqi paratha.

Notes

The post notes that the ginger-garlic paste belongs in the chicken marinade. Marinating time is overnight or at least 1 hour. Serve with warqi paratha.