Introduction:

Butter chicken /murg makhani is an Indian  dish of chicken in a mildly spiced curry sauce.Chicken is marinated for several hours with curd and spice mixtures. chicken is usually cooked in tandoor (traditional clay oven) but may be grilled, roasted or pan fried and it is served with mild sauce that contain butter ,tomato puree,garam masala,kashmiri mirch, fresh cream .

Ingredients for marinate:

For First Marinate:

  • Whole chicken pieces 1/2 kg
  • Lemon juice 2 table spoon
  • Kashmiri mirchi powder 2 teaspoon
  • Salt to taste

For Second marinate:

  • Hang curd 1/2 cup
  • Ginger garlic paste 2 teaspoon
  • Gram masala powder 1 teaspoon
  • Turmeric powder 1/2 teaspoon
  • Kashmiri mirchi powder 2 teaspoon
  • Honey 1 teaspoon
  • Oil 1 table spoon

Ingredients for gravy:

  • Tomato puree 2 cups
  • Butter 2 table spoon
  • Cardamom (ilayichi )powder 1/2 teaspoon
  • ginger garlic paste 2 teaspoon
  • Gram masala powder 1 teaspoon
  • Kashmiri mirch powder 2 teaspoon
  • Cashew nut paste 1 teaspoon
  • Salt to taste
  • Kasuri methi powder 1 teaspoon
  • Fresh cream 1 cup

 

Procedure:

  1. Clean and wash the chicken pieces and drain out all the water.
  2. In a large bowl  add chicken pieces ,  lemon juice, kashmiri mirch powder,and salt and allow it to marinate for at least 20 minutes.
  3. In another bowl prepare second marinate by  adding  hang curd , ginger garlic paste, garam masala powder, turmeric powder, kashmiri mirch powder, oil and salt to taste and mix well and set aside.
  4. After 20 minutes add marinated  chicken pieces in to prepared second marinate and coat with marinade, cover and refrigerate at least for 12 hours.
  5. Grill the chicken in an oven or stove top. For stove top method, Add one teaspoon butter and add the marinade. Fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till it is cooked. Transfer this to a plate and set aside. To grill it in oven, preheat the oven to 350  degree Fahrenheit  for at least 20 mins or grill it until the meat is cooked well. It may take about 20 to 30 mins depending on the size of your chicken chunks and set aside.
  6. In the mean time in a large pan over medium heat, melt the butter until it starts to foam.
  7. Now add cardamom powder, garam masala powder,ginger garlic paste and saute for few seconds then add tomato puree and cook covered at least for 5 to 10 minutes.
  8. Now add kashmiri red chili powder, cashew nut paste and allow it cook for another 5 minutes/butter is start separating from spices.
  9. Now add powdered kasuri methi and salt to taste and cook for few more minutes.
  10. Now add 1 teaspoon of butter and cook for few seconds.
  11. Finally add fresh cream and honey cook for few minutes .
  12. Now add grilled chicken pieces and cook for five minutes .
  13. Serve hot by garnishing with coriander leaves and some fresh cream if desired.
Butter Chicken

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