Butter Chicken or Murgh Makhani

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This traditional North Indian dish requires chicken to be marinated and grilled after which it is simmered in a rich & creamy tomato based gravy.
  • PREP TIME: 15 minutes (plus 3 - 4 hours marination)
  • COOK TIME: 30 minutes
  • SERVINGS: 4 persons
Butter Chicken or Murgh Makhani

INGREDIENTS

  • For Chicken Marination
  • ½ kg boneless chicken
  • 1teaspoon vinegar or lemon juice
  • ½ teaspoon salt
  • ½ teaspoon red chili powder
  • 1 tablespoon oil
  • 1 tablespoon ginger garlic paste
  • ½ cup strained yoghurt or hung curd
  • ½ teaspoon turmeric (haldi)
  • For Butter Chicken Gravy
  • 2 tablespoons butter
  • One 1-inch cinnamon stick (broken into pieces)
  • 2 green cardamoms
  • 2 cloves
  • 1 teaspoon. ginger garlic paste
  • 1 – 1 ½ cups tomato puree
  • 1 teaspoon red chili powder (adjust to suit your taste and color)
  • Cashewnut paste or almond paste
  • ½ teaspoon. garam masala powder
  • ½ tablespoon. kasuri methi (dried fenugreek leaves)
  • ½ cup cream
  • Coriander leaves (dhaniya) for garnishing

DIRECTIONS

  • 1. Marinate the chicken with vinegar, salt, red chili powder,oil, ginger garlic paste, yoghurt and turmeric. Mix well.
  • 2. Set aside in the fridge to marinate for at least 3-4 hours.
  • 3. Heat oil in a pan. Add marinated chicken and cook on medium – high flame till water evaporates.
  • 4. Cook on medium flame till chicken is tender. Make sure it doesn’t burn.
  • 5. Set aside on a pan.
  • 6. Heat a pan with 2-3 tablespoons of oil.
  • 7. Add cinnamon, green cardamoms (choti elaichi) & cloves (laung). Fry for 30 – 45 seconds then add ginger garlic paste. Cook for another minute till the raw flavor is gone.
  • 8. Add tomato puree, red chili powder and salt. Cook on low – medium heat until the tomato puree becomes thick and begins to leave the sides of the pan. Keep stirring to make sure the tomato paste doesn’t splatter.
  • 9. Add water and cashew or almond paste. Bring the mix to a boil and let it simmer for 3 – 4 minutes.
  • 10. Add the prepared chicken and let it simmer for 3-4 minutes till chicken is tender.
  • 11. Add garam masala, kasuri methi and cream. Stir through and cook for a minute or so.
  • 12. Garnish the chicken makhni with coriander leaves (dhaniya) and fresh cream.

Notes:

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