Makhnni Pyazi Murg
This recipe is very special and close to my heart.This Recipe is my Father’s recipe.
Ingredients
- Chicken – 500 grams
- Onion – 1 kg
- Butter – 250 grams
- Cumin seeds – 1 and ½ teaspoons
- Cloves – 4
- Green cardamoms – 2
- Black cardamom – 1
- Cinnamon – 1 inch
- Black peppercorns – 10
- Bay leaf – 1
- Green chilies – 10-15 or as per your teste
- Ginger juliennes – 1 and ½ tablespoons
- Garlic juliennes – 10 pods
- Black pepper powder – ½ teaspoons
- Salt to taste
Method
1- Heat butter in a non-stick pan on medium heat.
2- Add cumin seeds and whole garam masala. Stir until fragrant or until they release their aroma.
3- Add onion and mix well. After five minutes add chicken and stir well.
4- After 10 minutes add green chilies, garlic, ginger and salt. Mix well.
5- Cover and cook low medium heat. When will chicken half done, open the lid and cook until the chicken is tender and onion turn a lovely golden brown.
6- Switch off flame and add black pepper powder and mix well.
7- Serve hot with roti.
Butter Roast Chicken / Makhni Pyazi Murg
Ingredients
- Chicken – 500 grams
- Onion – 1 kg
- Butter – 250 grams
- Cumin seeds – 1 and ½ teaspoons
- Cloves – 4
- Green cardamoms – 2
- Black cardamom – 1
- Cinnamon – 1 inch
- Black peppercorns – 10
- Bay leaf – 1
- Green chilies – 10-15 or as per your teste
- Ginger juliennes – 1 and ½ tablespoons
- Garlic juliennes – 10 pods
- Black pepper powder – ½ teaspoons
- Salt to taste
Instructions
- Heat butter in a non-stick pan on medium heat.
- Add cumin seeds and whole garam masala. Stir until fragrant or until they release their aroma.
- Add onion and mix well. After five minutes add chicken and stir well.
- After 10 minutes add green chilies, garlic, ginger and salt. Mix well.
- Cover and cook low medium heat. When will chicken half done, open the lid and cook until the chicken is tender and onion turn a lovely golden brown.
- Switch off flame and add black pepper powder and mix well.
- Serve hot with roti.
