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Butter Chicken / Murgh Makhani

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I have someone in my house who often demands to eat 'homemade-restaurant style' dinner in weekend ???. That's why last Sunday I had to make 'butter chicken' along with 'butter naan'. Nowadays 'butter chicken' is famous in all over the world. In Indian restaurants this is the mostly ordered dish. It has a tomato based, rich, velvety gravy and grilled, juicy chicken pieces. The combination was a total hit but you can also serve this with 'jeera rice', 'pulaao' or 'fried rice'. You can also make this dish with tandoori chicken, I have already post that recipe. Try this in your kitchen and serve a 'restaurant style dinner' to your family.


Ingredients

  • For chicken:
  • 500 gms of chicken (boneless / with bone).
  • 3 Tablespoons of yogurt.
  • 1 Tablespoon of ginger garlic paste.
  • Salt.
  • 1 Teaspoon black pepper powder.
  • 2 Teaspoons of red chili powder.
  • 2 Tablespoons of tandoori masala.
  • 1 Tablespoon of garam masala powder.
  • 2 Tablespoons of cooking oil.
  • 1 Tablespoon of butter.
  • For gravy:
  • 2 Tablespoons of cooking oil.
  • 2 Tablespoons of butter.
  • 2 Teaspoons of all purpose flour (moida).
  • 5 Tablespoons of onion paste.
  • 1 Teaspoon of ginger garlic paste.
  • Puree of 2 big, ripe tomatoes.
  • Salt and sugar.
  • Spice powder (half Teaspoon of turmeric powder, 1 Teaspoon of red chili powder, 1 Teaspoon of roasted cumin powder, 2 Teaspoons of roasted coriander powder)
  • 1 cup of hot water.
  • Half Teaspoon of garam masala powder.
  • 1 Teaspoon of dry fenugreek leave powder / kasuri methi.
  • 3 Tablespoons of heavy cream.

Butter Chicken / Murgh Makhani


Butter Chicken / Murgh Makhani

Steps

Marinate the washed chicken pieces with yogurt, salt and all of the powder under 'for chicken'. Mix very well and keep it in the refrigerator for atleast 2 hours.
Heat cooking oil along with butter.
Add the marinated chicken and fry for 10 - 15 minutes or until chicken gets cooked. Remove them from pan and keep aside.
In the same pan heat more oil and butter.
Add the flour and mix well for a minute.
Then add the onion paste and cook for 5 minutes.
Add ginger garlic paste and cook for 4 minutes.
Add tomato puree and cook for 10 minutes.
For seasoning add salt and sugar as per your taste. Mix well.
Add hot water and cook for 20 minutes.
Then add cooked chicken in the gravy and cook for 10 minutes.
Add garam masala powder, kasuri methi. Mix few spoons of gravy with the cream then add the entire cream in the gravy. In that way cream wont get curdled. Cook for 2 minutes.
Lastly add 1 Tablespoon of butter and turn off the heat.

Your butter chicken is ready ..
  • Serve it hot with naan, paratha or roti ...

Butter Chicken / Murgh Makhani


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