Butter chicken (Murgh Makhani)

Butter Chicken is one of the most world famous dishes. Different kinds of butter chicken are available , i.e, Parsley Butter Chicken, Peanut Butter Chicken, Italian Lemon Butter Chicken etc. But this is a simple home version of butter chicken, also known as ‘murgh’ or ‘chicken makhani,’ a popular dish in Indian style.

Prep time: 30- 35 minutes

Cook Time: 30-40 minutes

Serve: 4

Taste: Spicy

 

 Ingredients:

  • Chicken- 400 grams(cut into 1½ inch pieces)
  • Tomato- 12 medium size (chopped)
  • Garlic paste- 2 teaspoons
  • Ginger paste- 2 teaspoons
  • Lemon juice – 1 tablespoon
  • Kashmiri red chilli powder -2 teaspoons
  • Red chilli powder- 1 teaspoon
  • Dried fenugreek leaves(kasoori methi)- 1/4 teaspoon( roasted and crushed)
  • Salt to taste
  • Thick yogurt- 1/2 cup
  • Green cardamons- 4
  • Mace – 1 gram
  • Garam masala powder-1/2 teaspoon
  • Butter- 4 tablespoons
  • Mustard oil- 2 teaspoons
  • Honey- 1 tablespoon
  • Fresh cream- 1/4 cup
  • Fresh coriander leaves

Method:

1st marinade

For the 1st marinade prick the washed chicken pieces all over with a fork and place them in a large bowl. Then add 1teaspoon Kashmiri red chili powder, salt and lemon juice and mix well. Cover it with a cling film and set aside for 30 minutes to marinate in a refrigerator.

2nd marinade

For the 2nd marinade, mix together yogurt, ginger paste and garlic paste( both 1 teaspoon), chiliilli powder,salt, garam masala powder and mustard oil. Now add the chicken and mix well so that all the chicken pieces are well coated with the marinade. Then place the bowl in the refrigerator to marinate for about 2hour.

Make the makhani gravy

Puree the tomatoes smoothly and take it aside. Now heat 2 tablespoons of butter in a pan on low heat. Then add the green cardamons and mace and cook till it emits fragrant. Add ginger and garlic paste( both 1 teaspoon) and saute it for a minute. Now add the pureed tomatoes, salt, red chili powder and cook, stirring occasionally, for about fifteen to twenty minutes. While the gravy is getting ready we should make the chicken pieces ready to mix with the gravy.

NOTE: After this step, one can proceed using any one of the following steps:

  • Using a tandoor

Preheat the gas tandoor and lightly grease the platform. Keep the chicken pieces and cover with the lid and cook it till the chicken pieces are properly done.  

  • Using a skillet or pan

Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside.

Add Kasuri methi, honey and fresh cream

Add the roasted and crushed Kasuri methi to the heating gravy and mix it . Add the remaining butter and cook for a few minutes. Then add the honey and fresh cream and give a perfect mix and cook for 2 minutes more. Now the gravy is ready.

Add the chicken pieces into the gravy and garnish it

Add the chicken pieces and cook for three minutes. Now it’s ready to serve.Garnish it with freshly chopped coriander leaves. Serve hot with naan.