Murgh Handi Spicy Chicken With Tomatoes Recipes

MURGH MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
• Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

MURGH HANDI (SPICY CHICKEN WITH TOMATOES)

Steps:

• Heat karhai/wok over medium-high and add 1/4 cup oil. Fry chicken, stirring often for 3 minutes, and then remove to a bowl.
• In the same karhai (adding some oil if necessary), add the onions over medium-high. Stir often until coloured, about 2 minutes. Lower heat to medium, then add 1-2 tbsp water and mix through. Add ginger-garlic and stir for 1 minute. The mixture should be browning.
• Add 1 tsp of the coarsely ground cumin seeds and stir for 30 seconds. Add chilli powder and stir constantly until combined. Add a few tbsp water and stir for 30 seconds, then add the tomatoes. Mix through, and then cover over medium for 5 minutes. Stir, and then cover further 3 minutes. The tomatoes should be soft.
• Add chicken and mix in over high for 1 minute. Add the dried fenugreek and stir through. Add the sliced green chillies and fry for 1 minute. Stir through the black pepper powder, then add the garam masala and cook 1 minute. Make sure to stir regularly so the mixture doesn't stick. Add the remaining 1/2 tsp of ground cumin seeds, and stir to combine, then reduce heat to medium-low.
• Stir through the coconut, and cook for 1 minute. Add the yogurt and stir slowly over medium-low for 2 minutes, until well combined. Now add the cream, and stir slowly for further 2 minutes. Add the flour and mix well, then cover for 5 minutes or until chicken is cooked.
• Uncover the dish and increase flame to high. Add the ginger and stir through the dish, then add half of the coriander. Stir 1-2 minutes over high to dry any excess water. Serve, garnished with a dollop of ghee over the top (optional) and the remainding fresh coriander.
• N.B. Put the required amount of yogurt and cream in bowls before you start cooking, so it is room-temperature when you have to add it to the chicken; it will blend through the dish easier.

MAKHANI MURGH (BUTTER CHICKEN)

Steps:

• Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
• Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
• Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.

CHICKEN WITH GREEN TOMATO (MURGH HARA TAMATER)

Steps:

• Combine first 3 ingredients for the marinade.
• Put chicken in marinade for 15 minutes.
• Heat 2 tbsp oil, when hot drop in cumin seeds, when they darken, add the onion.
• Add green tomatoes and ginger paste, cook until soft and well blended.
• Add cilantro and season with salt, remove from heat and set aside.
• Heat the remaining oil, when hot add chicken pieces and salt to taste.
• Stir till done, about 15 minutes.
• Serve a cluster of chicken, topped with a dollop of the green tomato chutney.