Murg Makhani: Indian-Style Chicken in a Tomato Cream Sauce in a Slow Cooker
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Murg Makhani is one of the most popular Indian dishes worldwide. It features chicken pieces simmered in a spiced tomato sauce with plenty of butter, which imparts a delicate flavor to the spiced chicken. Garam masala is an essential spice in murg makhani. It gives the chicken its distinctive Indian flavor. This step-by-step recipe makes it easy to prepare in a slow cooker. Dip rice or fresh naan breads into the delicious sauce and enjoy the delicious flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg boneless, skinless chicken breasts (about 3 pcs.), cut into 2.5 cm pieces.
- 2 cloves garlic, grated
- 1 teaspoon grated ginger
- 1 tsp garam masala spices
- 1 teaspoon paprika
- 0.5 tsp ground cumin
- 0.5 tsp ground turmeric
- 1/8 tsp cayenne pepper
- 6 tbsp (90 g) butter, cut into pieces
- 1 can (425 g) canned tomato puree (about 1.5 cups)
- 1.5 tsp sugar
- 3/4 cup heavy cream
- Chopped cilantro, for serving
- Naan or boiled rice, for serving
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Cooking the dish according to the recipe:
- In a large bowl, combine the chicken with 1.5 teaspoons of salt and a pinch of ground black pepper. Let sit at room temperature. In a small bowl, combine the garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper with 2 tablespoons of water.
- Turn the slow cooker on high heat to saute. Once hot, add 2 tablespoons (30 grams) of butter and melt. Add the spice mixture and cook, stirring constantly, until thickened and starting to stick to the bottom, 2-3 minutes. Stir in the tomato puree, sugar, and 1/2 teaspoon of salt, scraping up any browned bits from the bottom of the pan. Turn off the slow cooker.
- Place the chicken in the slow cooker and stir to coat with the tomato mixture. Close and secure the lid, making sure the steam valve is closed. Set the pressure cooker to high heat for 5 minutes. Once the pressure cooker cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully open the steam valve to manually release any remaining steam. Turn off the slow cooker and open the lid.
- Stir in the remaining 4 tablespoons (60 g) butter and cream; season with salt and pepper to taste. Divide the chicken and sauce among plates. Sprinkle with cilantro and serve with flatbreads or rice.
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