Old Delhi-style chicken curry (Murgh makhanwala) from Curry: Classic and Contemporary (page 160) by Vivek Singh

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pilau rice; Naan bread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sarahj22 on December 21, 2024

    Vivek Singh includes this recipe in a few of his cookbooks and you can see why - it's absolutely gorgeous. Hands down my favourite Indian curry ever (though a labour of love and pretty time consuming, so I hardly ever make it these days). There are quite a few stages but it's worth the time and effort. When I first cooked this I used chicken pieces on the bone but they were quite unwieldy, so I now use thigh fillets. I also omit adding water to the strained sauce as it is already very liquid. When cooking this for guests I used to prep most of it in advance then complete the final stages just before serving, but then realised that it actually tastes just as good if you make the whole thing then reheat. I love chillies but I'm not sure the green ones benefit this dish so I sometimes omit them and serve sliced ones on the side for those who fancy them. It's always worth doubling or tripling the recipe as it freezes very well.

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