Butter Chicken – Murg Makhani

“Butter Chicken”……… What happened? Mouth watering, right ?

Hence, we render you the hush-hush of this non-vegetarian elegance, which is believed as one of the most admired dishes in India, and in several parts of the globe as well. Moreover, butter chicken is acknowledged as Murg Makhani too. You may smoothly come across the well-liked non-vegetarian Indian food at numerous Indian eateries and restaurants, mainly in the north of India.

Prep Time: 1 hour.

Cooking Time: 45 minutes.

Ingredients

  • 500gm-1kg of skin removed boneless chicken.
  • 1 cup Yoghurt (fresh)
  • 1 + 1/2 tsp-Lime juice
  • 100gm White butter
  • 100 gm Fresh cream
  • 1 tsp Ginger Paste
  • 2 tsp Garlic Paste
  • 1 tsp: Red Chilli Powder
  • 1 tsp Cumin powder
  • 2 tsps Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 5-6 Cloves
  • 1″ Cinnamon stick
  • 7-9 Peppercorns
  • 3-4 Shells of cardamom seeds
  • 2 Bay Leaves
  • 5/8 Almonds
  • 3 tsps Soft Butter (undissolved)
  • 400g of Tomatoes Chopped
  • 2 tsps Kasuri Methi
  • 2 Onions Chopped
  • 3-4 tbsps of Cooking Oil
  • 1/2 litre Chicken Stock
  • Salt to taste

Garnishing: Coriander leaves, 4-5 sliced green chillies

Method

  • Put the lime juice, red chilli powder and salt in a big non-metallic mixing bowl. Mix it well and cover it. Allow it to marinate for about 1 hour or more.
  • Warm up a flat pan or broil on medium heat and softly roast and stir regularly the peppercorns, cloves, cinnamon, almonds and bay leaves till they grow dim faintly.
  • Calm down the spices and put inside the cardamom seeds. Now, instantly crumble these into a smutty powder in a clean and dry grinder.
  • You have to muddle up the yoghurt, white butter and fresh cream on top of entire spice powder (prepared from the previous step) and add up coriander, cumin and turmeric powders together with the chicken. Keep it for marinating for again an hour or so.
  • Now, put the oil in a deep pan and keep it on average heat. After heated, add the onions. Sauté it till a sallow golden brown colour, then put in the ginger-garlic pastes.
  • You have to fry the gravy for about a minute or more.
  • Put in the chicken from the chicken-spice mix and fry up till preserved. (You will observe slowly the chicken will turn thick and the fleshy tissues will become whitish in colour).
  • You may now mix up the chicken stock, tomato paste, kasuri methi and left behind part of the yogurt-spice blend into the chicken.
  • You have to cook till the chicken turns out to be gentle and the gravy gets reduced to its half.
  • Heat up the other pan to melt the butter and pour it all over the chicken.
  • Your butter chicken is ready; now garnish it with coriander leaves or green chillies.
  • You may serve it with Naan, Rice and Kaali Daal.

 

Now your Butter Chicken is all set. Grab it, have fun and Say “Puk Puk”.

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