- 1 piece cinnamon stick 1 inch piece
- 2 whole green cardamom pods
- 2 cloves
- piece fresh ginger 2 inch, peeled
- 4 garlic cloves peeled
- 1 jalapeno seeds removed and roughly chopped
- 1 pound boneless and skinless chicken breasts cubed
- ½ cup whole milk plain yogurt
- 1 ½ cup canned crushed tomatoes
- ¼ cup unsalted roasted cashews
- 1 tablespoon sunflower oil or any vegetable oil
- 4 tablespoons unsalted butter
- ¼ cup heavy whipping cream
- 1 tablespoon ry fenugreek leaves crushed
- 1 teaspoon salt or as desired
- 1 tablespoon Sugar
Murg (Chicken) Makhani (Buttery Sauce) is the most popular Indian curry dish in and out of India. This creamy tomato and less spicy curry is a great introduction to Indian cuisine. This recipe was developed by Moti Mahal restaurant in New Delhi, in the early 1960s. I use canned crushed tomatoes for this recipe, however you can always use equal amount of fresh Roma tomatoes, when in season. Dry fenugreek leaves can be difficult to find, and it is a must for this recipe.
- Blend the ‘Blend’ ingredients in a spice or coffee grinder. Set aside.
- In medium size mixing bowl, add the ‘Marinade’ ingredients.
- Add the ‘Blend’ ingredients to the ‘Marinade’ ingredients and mix. Set aside.
- Puree the ‘Puree’ ingredients in a blender. Set aside.
- In a medium sauce pan over medium heat, add oil and butter.
- Once the butter has melted, add the ‘Marinade’ ingredients and cook for 10 minutes. Stir once every other minute.
- Add the ‘Puree’ ingredients and mix. Lower heat and cook covered for 10 minutes.
- Add cream, fenugreek leaves, salt and sugar. Stir to combine.
- Cook covered for 5 minutes or until butter starts floating on top of the sauce.