Tuesday, 5 May 2015

Butter Chicken (Murgh Makhani)

Butter Chicken is basically a North Indian dish, which is seen in almost all Indian restaurant menus. Its a mild curry with a creamy texture. Here is the recipe for you all to try.

  • Chicken 1/4 kg boneless, cubed
  • Onions 2 chopped
  • Tomato 1 pureed
  • Tomato Sauce or paste 1 tbsp
  • Butter / ghee 1 tbsp
  • Garlic cloves 4 minced
  • Ginger 1 small piece minced
  • Coriander Powder 2 tsp
  • Kashmiri Chilli Powder 1 tsp
  • Red chilli powder 1/4 tsp + 1/4 tsp
  • Turmeric Powder 1/4 tsp + 1/4 tsp
  • Garam Masala 1 tsp
  • Kasuri Methi 1 pinch
  • Milk 1/2 cup
  • Cream 1 tbsp
  • Cashew nut paste 2 tbsp
  • Lemon juice 1 tsp
  • Salt
  • Coriander Leaves to garnish
  • Oil


Marinate chicken cubes with little salt, turmeric powder, red chilli powder, and 1 tsp of lemon juice for 20 minutes. 

Heat pan with little oil and shallow fry the marinated chicken pieces and keep it aside.

Heat the butter in a same pan or kadai and add the minced onions. Fry until golden brown. 

Add the ginger, garlic, coriander powder, both chilli powderes, turmeric powder and salt. Fry for a minute.

Add the pureed tomato and tomato paste and cook for 3-4 minutes. 

Add kasuri methi, milk and the fried chicken. Cook covered for 8-10 minutes until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim.

When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage. 

When done, add the garam masala and the cream and cashew paste. Combine well and don’t boil.

Adjust salt, garnish with the coriander leaves and remove from fire. 

Serve hot with nan , vegetable pulav or jeera rice.

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