Hey exyle,
Just for some information it's called Murgh Makhni in India.
A quick tip also grind the ingredients after cooking on medium heat for a while then strain them,then put on heat the strained masala add curd and chicken in between.lastly served it with some dried fenugreek powder and heavy cream.
RE: My first attempt to make an Indian chicken curie from scratch.
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My first attempt to make an Indian chicken curie from scratch.
Oh, yes, fresh ground spices are so much better than powder. It adds to the cooking time, but certainly makes a difference! I've been doing Thai green curries recently, grinding up fresh galangal, garlic, chili, lemongrass, and basil all together - so much better than the pre-mixed pastes!
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Thanks for the tips and the name of the dish!
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