Murg Makhani (Butter Chicken)

Name: How to cook Murg Makhani (Butter Chicken) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Pooja M. Pandit

Murg Makhani (Butter Chicken)

#meat #amazingingredients #winter MURG MAKHANI…. commonly called as Butter Chicken. A hugely popular Punjabi dish!

Ingredient

Cooking instructions

* Step 1

1To begin making the Butter Chicken, first prepare the marinade for the chicken pieces by mixing together the mentioned ingredients.

* Step 2

Wash the chicken thoroughly and drain all water. Cut into desired size chunks. Rub the lemon juice and 1 tsp ginger garlic paste on all pieces.

* Step 3

Keep aside for about 15 minutes. Then squeeze all pieces well (not too hard) and transfer to another bowl.

* Step 4

Marinate the pieces with the prepared mixture and keep aside for about an hour.

* Step 5

In the meantime soak the cashews and magaz seeds in hot water for about an hour.

* Step 6

Drain and grind to a smooth paste.

* Step 7

Heat sufficient water in a pan for blanching the tomatoes. At the smooth end of the tomatoes make a small cross sign with a knife. This helps easy peeling after blanching. When the water is hot, add the tomatoes and immerse for approximately 4-5 minutes.

* Step 8

Remove from the hot water onto a plate. The peels at the end where the cross sign was made will start coming off. Peel the tomatoes and grind to a puree.

* Step 9

Grind the onion to a smooth paste.

* Step 10

In a kadhai, heat oil. Add butter and heat. Now add the whole spices. When they splutter add the onion paste and cook.

* Step 11

Cook till it changes colour. Now add the ginger garlic paste and saute.

* Step 12

Add the tomato puree and mix. Bring to a boil and cook. Add the spice powders and salt.

* Step 13

When the tomatoes are cooked add the cashew magaz paste and mix well. Cook for a while. Add sugar and some water to bring the gravy to a medium consistency. Check seasoning.

* Step 14

On a hot griddle spread the kasuri methi for about a minute. Crush it with fingers and then add to the gravy. Turn off the heat and keep aside.

* Step 15

Heat a pan. Add the oil and butter. When hot add the chicken pieces and shallow fry on both sides till done and a bit charred.

* Step 16

At the same time when frying the chicken, heat a piece of coal on open flame till the red ambers are seen.

* Step 17

Place a small bowl at the centre of the pan in which the tandoor pieces are kept and place the hot red coal in it. Pour a few drops of oil on the coal and immediately shut the pan with a lid. Place a heavy weight over it. Keep covered for about 2 minutes.

* Step 18

Open the lid and remove the charcoal. This process imparts to the chicken pieces a smoked tandoor flavour.

* Step 19

Either shred these pieces or add them to the prepared gravy as it is and bring to a boil. Check seasoning and spices. Add any if desired. Adjust the consistency by adding some water if required.