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makhmali murgh

Chicken cooked in a `velvety’ sauce. Your curiosity should make you try this one
Recipe By : Niru Gupta
Type: Chicken Serving: 4-6 Cooking Time: 45 minutes


  • 1 kg chicken (broiler), cut into 8 pieces
  • ¼ cup (60 g) ghee (clarified butter)
  • 1 tsp jeera (cumin seeds)
  • 1/2 tsp sabut kali mirch (peppercorns)
  • 1 cup grated (250 g) onions
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tbsp powdered dhania (coriander seeds)
  • 1 tbsp tomato puree
  • 1 1/2 tsp salt
  • 2 green chillies, finely chopped
  • 4 cherry tomatoes (small tomatoes) or 2 halved tomatoes
  • 4 full boiled eggs, peeled
  • 1 tsp vinegar
  • 1 tsp sugar
  • 4 tbsp hara dhania (coriander leaves) finely chopped
  • 2 tbsp cornflour dissolved in ½ -cup water
  • ½ cup (120 g) milk


  • Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).
  • When cool, drain the chicken pieces and mix the milk and the stock together and make up to 2 cups adding more water if required.

  • Heat the ghee in a heavy based pan and add the jeera and peppercorns. When they spurt, add the onions, ginger and garlic, and saute till the onions are transparent.

  • Add the dhania powder, tomato puree, salt and green chillies and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil. Add the cornflour mixture, bring to a boil again, and then simmer for 2 minutes.

  • Add the tomatoes, eggs, vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves.

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