Murg Makhani is one of the most popular Indian dishes throughout to the world. It is pieces of chicken cooked in tomato spicy sauce with a lot of cream oil, which gives the spicy chicken meat a delicate taste. Of spices Mandatory ingredient of Murg Makhani is seasoning garam masala. It is thanks to her that the chicken acquires taste and aroma Indian dishes. Using this step-by-step recipe makes it easy can be cooked in a slow cooker. Dip rice in a delicious gravy or fresh naan cakes and enjoy amazing tastes. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg boneless and skinless chicken breasts (approximately 3 pcs.), cut into pieces of 2.5 cm.
- 2 garlic cloves, grated
- 1 tsp grated ginger
- 1 tsp seasonings garam masala
- 1 tsp paprika
- 0.5 tsp ground zira
- 0.5 tsp ground turmeric
- 1/8 tsp cayenne pepper
- 6 tbsp. l (90 gr.) Butter, sliced
- 1 can (425 gr.) Canned tomato puree (approximately 1.5 tbsp.)
- 1.5 tsp Sahara
- 3/4 Art. fat cream
- Chopped cilantro, for serving
- Naan or boiled rice, for serving
Recipes with similar ingredients: chicken breasts, ginger root, tomato sauce, cream, garam masala, ground cayenne pepper, cumin, turmeric, paprika
Recipe preparation:
- In a large bowl, mix the chicken with 1.5 tsp. salt and small the amount of ground black pepper. Leave for a while at room temperature. In a small bowl, combine garlic, ginger, garam masala, paprika, zira, turmeric and cayenne pepper with 2 tbsp. l water.
- Turn on the slow cooker in frying mode with strong heat. When it will heat up, add 2 tbsp. l (30 gr.) Butter and melt it. Add a mixture of spices and fry, stirring constantly, until thickened, until it starts to stick to the bottom, 2-3 minutes. Stir in tomato puree, sugar and 0.5 tsp. salt scraping sticky pieces from the bottom of the pan. Turn off the slow cooker.
- Put the chicken in the multicooker; mix to cover tomato mixture. Close and lock the lid; Make sure that steam valve is closed. Set pressure cooker mode when strong heating for 5 minutes. After the pressure cooker cycle has expired, relieve pressure naturally for 10 minutes, then carefully open steam valve to manually release the remaining steam. Turn off slow cooker and open the lid.
- Stir in the remaining 4 tbsp. l (60 gr.) Butter and cream; salt and pepper to taste. Arrange the chicken and sauce over plates. Sprinkle with cilantro and serve with tortillas or rice.
