Summary

Ingredients

For the meat:

• 800 g chicken, broiled fillet, les or wins
• 1 medium onion (s)
• 4 tablespoon oil
• 6 tablespoon natural yoghurt, approx. 2 cups 150 g each
• 2 tablespoon flour
• 1 teaspoon, heaped paste (ginger paste)
• 1 teaspoon, heaped paste (garlic paste)
• 1 tablespoon, heaped fenugreek, dried leaves, no seeds
• 1 teaspoon, heaped salt
• 0.5 teaspoon ½ cumin powder (Jeera Powder)
• 0.5 teaspoon ½ coriander powder (Dhania powder)
• 1 teaspoon chili powder (Degi Mirch)
• 1 teaspoon garam masala
• 1 teaspoon powder (mango powder, amchoor)

For the sauce:

• 2 tablespoon butter
• 3 tablespoon oil
• 1 bay leaf (Tej Patta)
• 2 tablespoons ginger and garlic paste
• 500 g tomato (s), strained, or 6 - 7 fresh tomatoes
• 3 tablespoon cashew nuts
• 0.5 teaspoon ½ chili powder (Degi Mirch)
• 1 cup milk, approx. 250 ml
• 2 tablespoon crème fraîche
• 1 teaspoon garam masala
• 1 teaspoon tandoori masala
• 1 pinch (s) sugar
• 1 pinch (s) salt

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Instructions

1. Marinade for the tandoori chicken:
2. Finely grate the onion, fry it in the oil in a pan and then let it cool. Mix all other ingredients with the yoghurt to a smooth mixture and stir in the cooled onion mixture.
3. Wash the chicken (s) and pat dry. Cut the breast fillet (if used) into strips approx. 2 cm thick and mix with the marinade in a container. Let the chicken marinate in the refrigerator for at least 2 - 3 hours, but it is better to let it steep overnight.
4. Tandoori chicken:
5. Grill the marinated chicken on a grid on the middle rail of the oven preheated to 180 ° C for approx. 8 - 10 min (top / bottom heat), then turn the chicken and grill in the oven for approx. 10 - 12 min the chicken is crispy. It is advisable to place a container (baking dish or similar) under the grid to catch the dripping marinade.
6. You can also prepare the chicken on the charcoal grill or swivel grill. Gives an even more authentic aroma, almost like in an Indian tandoor oven.
7. Makhani sauce / tomato sauce:
8. Make cashew nut paste: Soak the cashew nuts in hot water for about 15 minutes, drain and mix with a little water with the blender to a fine paste and set aside.
9. Put the butter and the oil in a pan and heat, add the bay leaf and let it sauté briefly, then the ginger / garlic paste (simply mix fresh peeled ginger and garlic in equal parts with a little salt and oil with a blender to a smooth paste) add and fry until the liquid has evaporated and the paste begins to take on color.
10. Add the tomato puree, chili powder and sugar. Cook until all the liquid has evaporated and the puree is almost dry and the oil / fat separates / separates.
11. Add the previously prepared cashew paste and add to the tomato mix over medium heat for 1 - 2 minutes, stirring constantly.
12. Now take the whole thing off the stove and let it cool down (about lukewarm, about 20 minutes). Add milk to the cooled tomato mixture until the desired consistency is achieved and put back on the stove over low / medium heat and slowly bring to the boil, stirring constantly.
13. Now add the prepared tandori chicken and let it simmer for a few minutes over medium heat until the sauce has got a nice color from the marinade.
14. Remove everything from the heat, stir in the crême fraîche, stir in the garam masala and tandoori masala and serve.
15. The finished Murgh Makhani is eaten with naan bread or optionally with rice.
16. The recipe is quite elaborate and comes from an Indian cookbook. But the taste is also original, like in India, if you do everything right. It is important that the tomato puree really remains in the pan until all the liquid has evaporated. Make sure to let everything cool down later before adding the milk. Some spices are quite difficult to get in Germany, but you can safely order them on the Internet. I use original spices from India.