Name: Murg Makhmali recipe by Srabonti Dutta at BetterButter
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 3
Ingredients: Chicken - 500 gms (cut into medium pieces); Potatoes (optional) – 3 (medium size, cut into quarter pieces); Tomato – 3 (medium size); Carrot – 2 (medium size); Onion – 1 (medium size); Baby onions – 10-12; Curd – 4 tbsp; Garlic paste – 1½ tbsp; Ginger Paste – 1 tsp; Turmeric powder – ½ tsp; Kashmiri mirch powder – ½ tsp; Cumin paste – 1 tsp; Coriander paste – 1 tsp; Shahi garam masala powder – 1 tsp; Mustard oil – 10 tbsp; Water – 1½ cup; Sugar – ½ tsp; Salt – as per taste

Ingredients Serving: 3

Chicken - 500 gms (cut into medium pieces)
Potatoes (optional) – 3 (medium size, cut into quarter pieces)
Tomato – 3 (medium size)
Carrot – 2 (medium size)
Onion – 1 (medium size)
Baby onions – 10-12
Curd – 4 tbsp
Garlic paste – 1½ tbsp
Ginger Paste – 1 tsp
Turmeric powder – ½ tsp
Kashmiri mirch powder – ½ tsp
Cumin paste – 1 tsp
Coriander paste – 1 tsp
Shahi garam masala powder – 1 tsp
Mustard oil – 10 tbsp
Water – 1½ cup
Sugar – ½ tsp
Salt – as per taste

Instructions

Mix well together curd, garlic paste, ginger paste, turmeric powder, kashmiri mirch powder & 2 tbsp mustard oil. Marinate the chicken pieces with this mixture & keep for about 1-2 hours.
Take the medium sized onion & 1 tomato & keep them chopped. Blanch the carrots & rest of the tomatoes, then put them all together in the blender & make a fine smooth paste.
Heat rest of the mustard oil, add some salt to the potato pieces & fry in the oil, then keep aside. Fry the baby onions & keep aside.
Then in the same oil add the chopped onion, when it turns a bit brown then add the chopped tomato & chicken with all the marinade.
Fry for about 2 minutes, then add the tomato-carrot paste, cumin paste, coriander paste, sugar & salt, keep stirring & cook till the oil separates.
Add water, cover & cook on medium flame. When the chicken gets half cooked then add the fried potatoes & baby onions, again cover & cook on medium flame. Some more water can be added if required.
When the chicken gets fully cooked & the water reduces & the gravy well coats the chicken then add the shahi garam masala powder, mix well & switch off flame.
Serve with pulao, paratha, naan or roti.

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