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Le Saint Geran Prime Restaurant

Murgh Makhni - Chicken Tikka Cooked with Tomato, Butter and Cream

 Le Saint Geran Wagyu Beef Recipe

Method

For Chicken Tikka:

  1. Wash and cut chicken into 60 gm pieces each 
  2. Marinate with ginger-garlic paste, red chilli powder, salt, lemon juice and mustard oil for 1-2 hours
  3. Mix the hung yoghurt with ginger-garlic paste, red chilli powder, fenugreek powder, salt, cumin powder and mustard oil. Refrigerate for 2-3 hours
  4. Skewer and cook in tandoor or oven at 180° for 16 minutes
  5. Remove baste with melted butter and keep aside.

Makhani Gravy:

  1. Deep fry and make a paste of cashew nuts
  2. Boil tomatoes with green cardamom, red chilli powder, salt
  3. Once the tomatoes are well cooked, blend into a smooth puree and strain
  4. Add the cashew paste and continue cooking on medium heat
  5. Add the butter and simmer for 1 hour
  6. In another pan, add dry fenugreek powder, garam masala, butter and cream
  7. Add the cooked chicken and tomato gravy and simmer for 10 minutes
  8. Garnish with Cream and chopped coriander.

Ingredients

Fresh Tomato 1000g
Boneless Chicken 1000g
Hung Yoghurt 400g
Ginger-Garlic Paste 60g
Fried Cashew Paste 100g
Green Cardamom 2g
Dry Fenugreek Leaves 10g
Red Chilli Powder 10g
Cooking Salt 20g
Butter 80g
Garam Masala Powder 5g
Cream 150ml
Mustard Oil 50ml
Coriander to garnish

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