BUTTER CHICKEN

butterr-chicken2

Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants. The preparation involves two steps. First, marinate and cook chicken. Second, prepare the sauce. This is a kid-friendly curry, So I love it.

Ingredients

  • 800 grams. Chicken (I used boneless)

For marinade

  • 1 cup Yoghurt
  • 1 tbsp. Ginger Garlic Paste
  • 1 tsp. Kashmiri red chilli powder
  • ½ tsp. Garam Masala
  • 2 tbsp. Lemon juice
  • Salt to taste
  • Butter or Oil to coat

For Makhni Gravy          

  • 1 tbsp. Butter
  • 1 tbsp. Ginger paste
  • 1 tbsp. Garlic paste
  • 4 Green chillies, chopped(can be reduced according to taste)
  • 1 tbsp. Red chilli powder
  • Salt to taste
  • 1 tsp. Dry Fenugreek leaves (Kasuri Methi)
  • 1 tbsp. Whole garam masala(6 green cardamoms, 10 cloves, 10 peppercorns and 1 inch cinnamon)
  • ¼ cup Tomato puree
  • ½ tsp. Garam masala powder
  • 2 tbsp. Honey
  • 1 cup Fresh Cream

Instructions

  1. Cut chicken in to pieces, wash and drain water completely.
  2. Mix together the ingredients for marinade, yogurt, red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and oil.
  3. Apply this marinade to the chicken pieces and refrigerate for three to four hours.
  4. Put the chicken onto a skewer and cook. I cooked on a tava, by slightly oiling the tava, in a medium to high flame. It can be cooked in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done.
  5. Brush it with butter and cook for another two minutes.
  6. Remove it from heat, cover it and set aside.
  7. Heat butter in a wide pan. Add whole garam masala; green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes
  8. Add ginger-garlic paste and chopped green chillies. Cook for two minutes.
  9. Add tomato puree, red chilli powder, garam masala powder, salt and a cup of water. Bring to a boil. Reduce heat and simmer for ten minutes.
  10. Add cooked tandoori chicken pieces and cook for some time, water should reduce and sous get thickened.
  11. Add sugar or honey and adjust the taste add salt if needed.
  12. Add powdered kasoori methi. Simmer for five minutes and then add fresh cream.

Serve hot with naan or parantha or as you wish

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