How to Make Peanut Chicken Recipe

           peanut chicken is typically served with chicken on the bone in India and served off the bone in the United States, United Kingdom and other regions outside of India. Traditional preparations are typically more spicy and less sweet than preparations served abroad. Chicken Biryani  is marinated overnight in a yogurt and spice mixture which usually includes garam masala, ginger, garlic paste, lemon or lime, pepper, coriander, cumin, turmeric and chili.The chicken is usually cooked in a tandoor (traditional clay oven), but may be grilled, roasted, or pan fried in less traditional preparations. The gravy is made by heating fresh tomato, garlic, and cardamom together which is then pureed after cooling.  

             Peanut chicken is also known as murgh makhani.It is a classic staple of Indian Cuisine,which is readily available both in its country of origin and abroad in many  Indian restaurants. The dish's flavour profile has its background in Punjabi cuisine and was invented by Moti Mahal Restaurant in Daryaganj, Delhi, India, it was owned by Kundan Lal Jaggi, Thakur Das Mago and Kundan Lal Gujral.  Kundan Lal Gujral also founded the restaurant chain Moti Mahal Delux in late 1970's.

        Peanut, Khoa and a varying blend of spices, usually including asafoetida, cumin, cloves, cinnamon, coriander, pepper, fenugreek (Urdu/Hindi: Qasuri Methi) are added. Cream may be used as a primary ingredient or as a means of finishing the dish. Cashew paste is a frequent addition as a thickening agent.Garnishes include peanut, cream, green chillies, This rich, peanuty, creamy chicken needs no introduction. Most probably it is best known of all Indian dishes, it has already claimed the fame that it deserves

            Murgh Makhani is not  same as the Chicken Tikka Masala, both the recipes look similar and uses marinated grilled chicken in the sauce, but the  base sauce for the two recipes are quite different. While the Chicken Tikka Masala have been prepared from the Cambell Tomato Soup, the sauce  for Peanut Chicken is made with pureed juicy tomatoes, and spices cooked in peanut, and  is finished off with fresh cream. The primary aroma of the dish unfolds  with the addition of the kasuri methi/dried fenugreek leaves. The trick is to cook the chicken in a tandoor/traditional clay oven, where the temperature reaches way higher than any regular oven; the marinated chicken is cooked in few minutes.Peanut Chicken is a delicious dish. This in its authentic form has given it the popularity it achieved.  So there are a lot of versions that substitutes the cream with yogurt or the peanut/ghee with oil.  I have tried those kinds too, but they have failed to fulfill me. Substitutions make nice chicken curries, but not the Peanut Chicken. So when I make  Murgh Makhani  and which does not happen everyday, I do indulge and make the rich original kind. If you do need to substitute the cream www.lekhafoods.com use half and half or evaporated milk or even milk. The taste of the final dish remains to the original. A heartwarming favorite  recipe at home, a staple at most Indian restaurants, this north Indian dish has made its place in every corner of the world. And here I am, finally posting the recipe of this favorite dish. This dish  can be served with naan.