April 02, 2016

Murg Makhni / Butter Chicken

Ingredients needed for the Chicken marinade
1 Chicken (boneless)
1 tso red chilli powder
1 tsp coriander powder
1 tbsp sour curd
2 tsps ginger paste
2 tsps garlic paste
1 tbsp lemon juice
1 tsp jeera / cumin powder
1 onion paste
Salt to taste
Few drops of orange colour

Ingredients needed for the Gravy
4 cups  tomatoes chopped
4 tbsp butter
1 tbsp fresh cream
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1 tsp black pepper powder
2 tsp ginger finely chopped
2 tsp finely chopped green chillies
salt to taste
sugar to taste ( optional )

How to Garnish Murg Makhani?
Melted Butter
Fresh Cream
Coriander Leaves finely chopped

How to prepare Murgh Makhani / Buttter Chicken ?
With a sharp knife slash the boneless chicken pieces.
Mix all the ingredients  given for marination apply on the chicken pieces. Leave it aside for a few hours. It would be better for you to keep it in the refrigerator overnight.
Take half of the butter in a heavy bottomed pan or a pressure pan.
Put in the chicken along with with the marinade. Cover and cook till the chicken is gets tender. Stir fry the chicken for some time, till the gravy gets dried up.

How to prepare the Butter Chicken gravy? .
Heat the remaining butter in a saucepan and add the red chilli powder, coriander powder, cumin powder and black pepper powder.
Saute for a minute, but be careful to see that the powders do not change colour or get burnt.
Now add the chopped tomatoes, sugar and salt to taste. Cook on medium flame till the puree thickens and oil starts oozing from the sides.
Add the beaten cream and let it simmer for few minutes.
Now add the chicken pieces along with chopped ginger and green chillies to the gravy. Cover and simmer on low heat till the curry gets thick.
Just before serving  pour the melted butter over the gravy and garnish with fresh cream and finely chopped coriander leaves.
Serve the Murgh Makhani hot either with rice or naan.

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