Murgh Mumtaz is a royal treat that brings together juicy chicken pieces with a velvety tomato gravy. I learned this recipe from my grandmother, and it’s become my go-to dish for special occasions. The magic lies in its double marinade process and the rich tomato gravy that’s cooked to perfection.
About the Recipe
This recipe stands out because of its layered flavors. First, the chicken is tenderized with lemon and ginger-garlic, then marinated in spiced yogurt. The gravy combines fresh tomatoes with traditional Indian spices, cream, and butter, creating a dish that’s both comforting and impressive.
Why You’ll Love This Recipe
You’ll love how the chicken turns out tender and flavorful thanks to the two-step marination. The tomato gravy is rich without being heavy, and the balance of spices is just right. Even though there are several steps, each one is simple to follow. The end result looks and tastes like something from a high-end restaurant.
Murgh Mumtaz Chicken Cooked in Tomato Gravy
Cooking Tips
– Use ripe, red tomatoes for the best color and flavor
– Don’t skip the marination time – it’s key for tender chicken
– Strain the tomato gravy well for a smooth texture
– If you don’t have a tandoor, a regular oven works great
– Let the gravy simmer slowly for the best taste
Serving and Storing Suggestions
Serves 6-8 people. Total prep and cooking time: 3 hours. Serve hot with naan bread or rice. Leftovers keep well in the fridge for 2-3 days. Reheat gently, adding a splash of cream if needed.
Similar Recipes
- Butter Chicken
- Chicken Tikka Masala
- Chicken Makhani
Nutrient Benefits
This dish provides protein from chicken, calcium from yogurt and cream, and vitamins from tomatoes. The spices like fenugreek and cumin offer digestive benefits. While it’s rich in calories, it’s filling and satisfying in moderate portions.
Murgh Mumtaz (Chicken Cooked in Tomato Gravy)
Ingredients
- 1 kg Chicken (cut into boneless)
- Salt to taste
- 4 tsp Ginger Garlic Paste
- 2 tbsp Lemon Juice
For the Marinade:
- 1/2 cup Yoghurt (hung)
- 2 tsp Garlic Paste
- 1 tbsp Cumin Powder
- 2 tbsp Red Chilli Paste
- 5 tbsp Oil
- Salt to Taste
For the Tomato Gravy:
- 1 kg Tomatoes
- 2 tbsp Ginger Garlic Paste
- 10 Green Chillies
- 1 tsp Red Chilli Powder
- 1 tsp Powder (Cloves)
- 1 tsp Green Cardamom Powder
- 1 cup Butter
- 3/4 cup Cream
- 2 tsp Dry Fenugreek Powder
- 1 tsp Garam Masala
- 2 1/2 cups Water
- Salt to Taste
Instructions
- Rub salt, ginger garlic paste and lemon juice on the chicken pieces.
- Keep aside for 20 minutes.
- Prepare a marinade with the given ingredients and coat the chicken pieces with it.
- Keep aside for 2 hours.
- For the tomato gravy, heat a pot, and add all the ingredients except butter, cream, dry fenugreek powder and garam masala.
- Cook for 30 minutes, mashing continuously.
- Strain and return to heat.
- Cook till the gravy thickens.
- Add the remaining ingredients.
- Cook for 5 minutes and remove from heat.
- Skewer the chicken pieces and cook in a tandoor/oven/grill for 10 minutes and add to the gravy.
- Mix well and serve.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. Reduce the amount of green chilies and red chili paste. You can also increase the cream to balance the heat level.
Can I prepare this dish in advance?
You can marinate the chicken and prepare the gravy a day ahead. Combine and heat just before serving for the best results.
Is there a vegetarian alternative?
Try this recipe with paneer (Indian cottage cheese) or mushrooms instead of chicken. Keep the marination time shorter – about 30 minutes.
1 comment
good
recipy bahut acha h