The popularity of Butter Chicken or Murgh Makhani has pervaded across the entire globe. Numerous recipes and versions have come up. However, the epitome of this dish lies in its smooth and creamy gravy.
Recipe Tags
Non-veg
Medium
Others
Punjabi
Frying
Sauteeing
Main Dish
Low Carbs
Ingredients Serving: 4
For marinade:
Boneless cubed chicken 1/2 kg
Yoghurt 1/2 cup
Ginger garlic paste 1 tbsp
Cumin Powder 1/2tsp
Fennel powder 1/2tsp
Coriander powder 1 tsp
Red chili powder 1/4tsp
Garam masala powder 1/2tsp
Salt 1 tsp
Red orange food coloring a pinch
Lemon 1/2 squeezed
Oil 1 tbsp
For Gravy:
Onion 1 medium size coarsely chopped
Tomatoes 4 medium size roughly chopped
Ginger garlic paste 1 tbsp
Green chilies 1 chopped
Cashew powder 2 tbsp
Kashmiri chili powder 1/2 tsp
Dry fenugreek leaves crushed 2 tsp
Black cardamoms 1
Cloves 3
water 1/4 cup
Salt to taste
Red orange food colour a pinch
Cooking oil 2 tbsp
Butter 1 tbsp
Fresh cream 1 tbsp (optional)
Chopped coriander leaves for garnish
Instructions
For Chicken:
Mix all ingredients for the marinade.
Marinate the chicken in the marinade and leave for 3 - 4 hours or overnight.
Cook the chicken along with the marinade in a heavy bottom pan on low heat till nearly done and marinade dries up.
Alternatively, you may cook in a preheated oven at 180 degrees Celsius for 45 minutes or so.Baste with oil at least twice
For Gravy:
Take a pan and heat a tablespoon of oil. Saute ginger garlic paste.,
Add chopped onions, tomatoes, green chilies, black cardamom, cloves and a little water.
Cook till onions and tomatoes are soft. Alternatively, you may pressure cook for 2 whistles on medium flame.
Cool and blend the onion- tomato gravy.
In a wok or pan heat 1 tbsp oil. Add cashew powder and saute till off- white. Add red chili powder and stir.
Add onion- tomato gravy and let it boil for a minute
Add the chicken, crushed dry fenugreek leaves, garam masala, coriander leaves and color on low heat
Add 1 tbsp butter and let it simmer for 15 minutes. If using cream, then add now. I have not used cream.
Garnish and serve with naan, roti or rice.
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