Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani)

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

Introduce

Chef :

Rosalyn_Kitchen

Butter Chicken (Murgh Makhani)

#chefbypassion India boasts of a number of chicken curries across the length and breadth of the country! But none tops the list like Murgh Makhani, the one dish that requires no introduction. It is amongst the top Indian dishes and rightfully deserves to be! It is as popular and loved in India as it is globally. If you haven't had the opportunity to taste this dish yet, you are definitely missing out on something. If you are a butter chicken fan, today's post is for you!

Ingredient

450 gms

Zorabian Breast Boneless Chicken Pieces

1 tbsp

Lemon Juice

1 tbsp

Ginger Garlic Paste

2-3

Green Chillies (Finely Chopped)

1/2 tsp

Garam Masala

1 tbsp

Oil

1 tsp

Chilli Powder

to taste

Salt

1/4 cup

Hung Curd

1 tbsp

Coriander Leaves (Finely Chopped)

1 cup

Tomato Puree

1 inch

Ginger + 4 cloves Garlic + 2-3 Green Chillies (Make Paste)

Cashewnuts (Soaked in hot water for 15 mins) Make a paste

1/2 tsp

Red Chilli Powder

1/4 tsp

Roasted Cumin Powder

1 tsp

Tandoori Masala

1 tsp

Sugar

1 tbsp

Kasuri Methi

1/4-1/2 cup

Cream/Fresh Malai

4-5 tbsp

Butter

Cooking instructions

* Step 1

Wash the chicken pieces well and drain out the water completely. Add the chicken pieces in a large bowl. Pat dry with a napkin so that the marinade sticks to it. Add all the ingredients listed under for the chicken marinade. Mix well and let it marinate for a minimum of 2 to 3 hours or overnight.

* Step 2

Place the chicken pieces on a baking sheet lined with aluminium foil. Grill for about 20 minutes, turning sides once or until the chicken is cooked through. Broil for an additional 3 to 4 minutes to get that charred look. You can also fry it on the stove top instead of cooking in the oven.

* Step 3

Whilst the chicken is grilling, prepare the curry. Heat 3 tablespoons butter plus oil in a heavy bottomed pan/kadai. Add whole spices.

* Step 4

When the spices become fragrant, add ginger garlic green chilli paste. Saute until fragrant.

* Step 5

Add tomato puree. Mix well with the seasoned butter. Cover and let it cook on medium heat until it leaves fat. Stir in between to prevent any sticking at the bottom of the pan. This will take about 3 to 5 minutes.

* Step 6

Now add salt to season, sugar to balance the tartness of the tomatoes, kasuri methi, red chilli powder, roasted cumin powder, garam masala and tandoori masala. Saute it on medium heat for another minute.

* Step 7

Add cashewnut paste. Saute it on medium heat for another 1 to 2 minutes until it leaves fat at the sides of the wok.

* Step 8

Add 3/4 to 1 cup water (adjust as per desired consistency, add about 1/2 cup water for very thick sauce). Mix well and bring it to a boil. Check for seasonings and adjust now.

* Step 9

Add the grilled chicken pieces. Mix well and let it simmer covered for another 10 minutes.

* Step 10

Finally, add the cream and 1 to 2 tablespoons of butter. Mix well and simmer for another 1 to 2 minutes. Finish it off with a little sprinkle of kasuri methi. Switch off the heat and serve with any flatbread.