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Murg Makhani

  • 29-11-2010 6:25pm
    #1
    Optimus Prime
    Moderators, Computer Games Moderators Posts: 5,393 Mod ✭✭✭✭


    Does anyone out there know how to cook this? Ive tried many different times and just cant recreate the taste in the ones you get in an Indian. I used to get it all the time in the Popadom. Its a tomato based curry with chicken, ive attempted it many times but it always tastes slightly different.


Comments

  • #2
    Little Alex
    Registered Users, Registered Users 2 Posts: 1,302 ✭✭✭Little Alex


    Try this recipe. It's Week 34 of The Cooking Club.

    I also tried making it several times in the past but could never get it right. The missing ingredient (in my case) all along was of all things, honey.


  • #3
    Optimus Prime
    Moderators, Computer Games Moderators Posts: 5,393 Mod ✭✭✭✭Optimus Prime


    Thank you very much ill try it out! Never thought of using honey!


  • #4
    Tea_Bag
    Registered Users, Registered Users 2 Posts: 4,983 ✭✭✭Tea_Bag


    i work in an indian restaurant and find the secret ingredient in a makhani to be almond paste. i have no idea where you could get it, (i tried my local international and pakistani stores, and they dont stock any) but if i ever find out, ill be stocking up! :o


  • #5
    nompere
    Registered Users, Registered Users 2 Posts: 1,678 ✭✭✭nompere


    When it comes to recipes for Indian food Madhur Jaffrey is a most reliable writer - and this link is to her recipe for Murk Makhani: http://www.suntimes.com/recipes/poultry/30232,murgmakhani.recipe

    I think it's the double cooking - first make the tandoori chicken, and then add that to the sauce that is the secret in this. There is also the danger of eating the tandoori chicken first before it ever gets to the sauce!


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