Butter chicken

Butter chicken

Butter Chicken (Murg Makhani)

This recipe has been made on demand by my best school friend Preeti Saji, who currently resides in Gujarat. This recipe is specially to her.

Ingredients:
500 gms boneless chicken (you can use bone in chicken)
2 tbsp minced garlic
2 tbsp minced ginger
1 tbsp green chilly minced
1/2 cup yoghurt
2 tsp garam masala
1/4 tsp crushed saffron
3 big tomatoes, chopped
4 tbsp butter
2 tsp crushed fenugreek (Kasuri Methi)
1/4 cup cashew paste or 1/4 cup fresh cream
2 tsp red chilly powder (use kashmiri chilly if you need the desired red colour
2 tsp coriander powder
1/2 tsp turmeric powder
1 inch cinnamon stick
2 green cardamom
3-4 cloves
1 bay leaf
2 onions chopped
1/2 cup milk
Salt to taste

Method:

  • Marinate the chicken with yoghurt, salt, 1 tsp garam masala, saffron, ginger garlic paste, 1 tsp red chilly powder, 1 tsp coriander powder, half of the turmeric powder, 1 tsp dried fenugreek powder and the crushed green chilly.
  • Refrigerate it for 3-4 hours or best overnight.
  • In a frying pan add 2  tablespoon butter. Add the chicken pieces and fry for about 3-4 minutes. Switch off the flame.
  • In a deep pan add the remaining butter. Once the butter melts add the whole garam masala. Be careful as it might pop out.
  • Now add the onions, remaining fenugreek leaves. Saute it till it is almost brown in colour and the butter starts leaving the sides. Add in the coriander powder. Mix it nicely for a minute.
  • Once the raw smell leaves, add in the chilly and turmeric powder. Saute it nicely for almost 2 minutes.
  • Now add the chopped tomatoes and salt and mix it nicely. Saute the mixture till tomatoes are soft and once again the butter leaves the sides.
  • Now add the chicken along with the butter in the frying pan. Mix it well.
  • Add the milk and mix well once again.
  • Cover and cook till the chicken is almost done.
  • Add the cashew paste or fresh cream and mix it well. Make sure you keep stirring for a minute or two. Switch off the gas.
  • Serve with steaming hot rice or chappati or Naan.

PS: As I did not use kashmiri red chilly powder, I could not get the desired colour.
I hope you like it Preeti 😉

Comments / Suggestions are invited.

 

2 Comments

  1. Yeah dear vini,Txs a lot for this recipe dear ,actually just saw it yaar so srry …u kept the recipe simple and easy to make .will surely try this …Txs agn

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