Amader Bondhu Chef Jonardon Das amader shnage taar ekti pochhonder recipe share korechhen.; Chhobi Soujonnye Jhum.

Murg Makkhan Palak
Jonardon Das
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Boneless chicken cooked with onion and tomato gravy with lots of spinach

Ingredients :

Marination

Boneless chicken : 1 kg

Yoghurt :250 gm

Ginger and garlic paste :2 tbl spoon

Kashmiri chili powder: 1 tbl spoon

Garam masala powder :a pinch

Kasoori methi : 1 tea spoon

Lemon juice

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Chopped onion : 500 gm

Chopped tomato:300 gm

Chopped garlic: 1 tbl spoon

Green chili : 3 nos

Kashmiri chili powder : 1 tbl spoon

Coriander powder: 1 tbl spoon

Spinach : 250 gm

Cream :5 tbl spoon

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Makhani gravy :take tomatoes in a pot,add water,ginger and garlic paste,green chili,cloves, cardamom and salt .reduce to to a sauce consistency over low heat..pass it through a strainer in a saperate pot and bring it to boil,add butter and cream.if the gravy is excessively sour,add honey.


Method :

Cut the boneless chicken into big cubes, marinate the chicken with the above mentioned ingredients(Marination).keep it for 15-20 minutes and place it on a greased tray and cook in pre heated oven at 170 degree for 10 -15 minutes. when its cooked keep aside .

Take a pot add little oil and butter. put onion and sauté over medium heat, add chopped garlic ,let the garlic and the onion get golden brown ,add the shredded spinach, add kashmiri chili powder and coriander powder, put the chopped tomatoes and put bit of salt on top of the tomatoes,(it helps the tomatoes to get cook quickly.)when the masala leaves oil put the chicken and cook it for another 7 minutes .put bit of kasoori methi powder and finish with cream,put a dash of Makhani gravy for a smooth texture.


Nb: Basically the chicken should be cooked in tandoor to get the smoky flavors in the dish. its generally served with naan or paratha.