Murg Makhani with Fresh Tomato Base

Slow-simmered chicken in a rich tomato-cream sauce with ginger, garlic, and aromatic spices, embodying traditional North Indian flavors.

Cuisine: Indian

Category: Indian

Prep: 20 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

• 1 lb, boneless, skinless, cut into 1-inch pieces chicken thighs
• 2 tbsp vegetable oil
• 1 large, finely chopped onion
• 2 tbsp, minced ginger
• 3 cloves, minced garlic
• 1 cup, pureed fresh tomatoes
• 1/2 cup heavy cream
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp cumin
• 1 tbsp, chopped cilantro

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 lb chicken pieces and cook until browned on all sides, about 5 minutes.
2. Step 2: Add 1 large finely chopped onion and cook until softened and golden, about 5 minutes. Stir in 2 tbsp minced ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
3. Step 3: Add 1 cup fresh tomato puree, 1/2 tsp turmeric, 1/4 tsp cumin, and salt to taste. Simmer for 10 minutes, stirring occasionally.
4. Step 4: Stir in 1/2 cup heavy cream and 1 tsp garam masala. Simmer for 5 minutes more until sauce thickens and chicken is cooked through.
5. Step 5: Garnish with 1 tbsp chopped cilantro and serve with rice.