Recipe: Makhmali Murgh


  • 1/4 cup (60 gm) ghee
  • 1 kg chicken (broiler), cut into 8 pieces
  • 1/2 cup (120 ml) milk
  • 1 cup grated (250 g) onions
  • 1 tsp garlic paste
  • 1/2 tsp sabut kali mirch
  • 1 1/2 tsp salt
  • 1 tsp zeera (cumin seeds)
  • 4 cherry tomatoes
  • 1 Tbsp powdered dhania
  • 2 green chillies, finely chopped
  • 2 Tbsp cornflour dissolved in 1/2 cup water
  • 4 Tbsp hara dhania
  • 1 tsp sugar
  • 1 tsp ginger paste
  • 1 Tbsp tomato puree

Procedure :

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