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RE: My first attempt to make an Indian chicken curie from scratch.
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.
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!
Thanks for the tips and the name of the dish!