Sunday, 28 June 2015

Butter Chicken Recipe/Murgh Makhani

Yes, today it’s Butter Chicken Recipe, the most famous North Indian dish found in all the restaurant menus. The perfectly cooked/baked chicken dunked in rich and creamy tomato gravy with just the right amount of Indian spices is  everybody’s favorite. This Butter Chicken is wonderful combo for naans & all kinds of rotis and is perfect dish for large gatherings and parties. Do try out this rich Butter Chicken Recipe and post your feedback. Meanwhile, do not forget to check out other delectable chicken recipes here.

Here’s how to make Butter Chicken with step by step photos…


Ingredients

Chicken
500 gm [boneless]
Thick curd/yogurt
½ cup
Ginger & garlic paste
1 tbsp
Red chilli powder
3 tsp
Turmeric powder
½ tsp
Garam masala powder
1 tsp
Kasoori Methi [dry]
2 tsp [crushed with hand]
Lemon juice
1 tbsp
Oil
2 tsp
Salt
As needed

For Gravy/Makhani
Butter
3 tbsp
Cloves
3
Cinnamon sticks
2 [1 inch piece]
Bay leaves
2
Green Cardamom/Elachi
2-3
Cumin seeds
½ tsp
Tomato
6 large [chopped]
Cashew Nuts
6-8
Red Chilli Powder
1 tsp
Methi Powder/KasooriMethi
½ tsp
Fresh Cream
½ cup
Garam Masala Powder
½ tsp
Salt
As needed
Sugar
1 tsp
Coriander leaves/Cilantro
2 tsp for Garnishing
Preparation time: 20 minutes
BakingChicken & Cooking time: 30 minutes
Serves: 4-6

Method

Wash and cut the chicken to cubes and pat them dry with paper towel. Add the lemon juice and mix thoroughly.

Now add red chilli powder, turmeric powder, garam masala powder, ginger & garlic paste, yogurt, salt and oil to the chicken and mix really well.


Cover it with cling film or lid and refrigerate for at least 3-4 hours.

Preheat the oven to 200 C/400 F/Gas Mark 6. Insert the chicken into the skewers, leaving a ¼ inch gap between each piece and arrange them on a baking tray to collect the juices during baking.

Bake the chicken for about 20 minutes or until almost done. Baste the chicken with butter and bake for another minute and remove it from the oven. Remove the chicken from skewers and keep it aside.


To Make Gravy/Makhani

Heat 1 tbsp of butter in a pan, add cinnamon sticks, cloves, green cardamoms, bay leaves, cumin seeds and saute for about 20 – 25 seconds or until nice aroma fills the room.


Now add the cashew nuts and sauté for few seconds. Add the chopped tomatoes and saute really well until they turn mushy. Now switch off the stove and let it cool down. 


Add the sauteed tomatoes to blender and make a puree.

Heat 2 tbsp of butter in a kadai. 


Add the ground tomato paste, red chilli powder and ½ cup of water.

Crush the kasoori methi leaves in your palm and add it to the gravy. Let it come to boil. Reduce the heat and simmer for about 5-7 minutes.


Add the garam masala powder, sugar and mix well. Adjust the amount of salt at this point.


Add the baked/cooked chicken pieces, chopped cilantro to the gravy and simmer for about 5-7 minutes till the chicken becomes soft and tender.


Finally add the fresh cream, mix well and switch off the stove. Garnish this delectable Butter Chicken with cilantro and serve it hot chapathis, naans, rotis or any bread varieties.

Suggestions:
  • If you do not have an oven, then you can cook the chicken on stove top. For that heat a wide tawa, add butter and arrange the marinated chicken pieces and cook on all sides equally and transfer it to a plate.
  • I have not added any food colour to the chicken, it is totally optional. If you want you can reduce 1 tsp of red chilli powder and replace it with 1 tsp of Kashmiri Chilli powder.
  • After adding the fresh cream, switch off the stove immediately otherwise it will start to curdle.
  • Adding sugar to the makhani enhances the taste.


Thank you all for visiting my space, please come back again for more delicious and mouth-watering recipes from my kitchen.

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Until then I am signing off…


5 comments:

Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
Priya Anandakumar

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