Butter chicken/murg makhni is a very popular and famous non vegetarian delicacy from Punjab/north India.
Recipe Tags
Non-veg
Easy
North Indian
Main Dish
Ingredients Serving: 6
Chicken - 700 gms
Curd - 3-4 tbsp
Ginger Paste - 1 tsp
Garlic paste - 1-2 tsp
Mustard oil - 1 tbsp
Salt to taste
Chili powder - 1-2 tsp
Garam masala - 2 tsp
FOR GRAVY:
Butter - 3-4 tbsp
Onion - 2
Tomato - 3
Ginger - 1/2 inch
Garlic - 8-10
Cinnamon- 1/2 inch stick
Green cardamom - 2-3
Cloves 3-4
Nutmeg - 1/4 tsp
Mace - 1/4 tsp
Cashew nuts -8-10
Magaz - 1 tbsp
Green chili -1
Turmeric, Chili, cumin, coriander powder - each 1 tsp
Garam masala - 1-2 tsp
Kasuri Methi - 1 tbsp
Cream - 3-4 tbsp
Instructions
Marinate chicken with curd, ginger garlic paste, chili powder, garam masala, salt to taste and mustard oil for 1 hour.
Heat pressure cooker add onion, tomato, ginger, garlic, Green chili, cashew nuts, magaz, Cinnamon, cardamom, cloves and close the lid. Wait for 1-2 whistles.
Let it cool. Discard the whole masalas, peel the tomatoes and make a fine paste of all.
Put marinated chicken into the microwave combi method (grill+micro) for 10-12 minutes, then flip over chicken again use combi method for 10-12 minutes.
If you do not have a microwave oven, heat pan with 1/2-1 tbsp oil, pan fry chicken until chicken becomes tender and brown spots appear.
Heat kadai with 2-3 tbsp butter,1tbsp oil. add fine blunch onion - tomato masala paste and keep stirring. Add turmeric, chili, cumin, coriander powder, Salt to taste, sugar (optional) and keep stirring for 3-4 minutes.
Add little water. Cover the kadai and reduce the flame for 5-6 minutes. Now add 1 tbsp butter,grilled chicken, garam masala and mix well.
Now add cream, crushed kasuri methi and give it a nice stir, keep cooking for 2-3 minutes.
Keep gravy as per your desired consistency.
Butter chicken/murg makhni is ready to serve. Enjoy it with butter naan, naan, tandoori roti or fulka.
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Marinate chicken with curd, ginger garlic paste, chili powder, garam masala, salt to taste and mustard oil for 1 hour.
Heat pressure cooker add onion, tomato, ginger, garlic, Green chili, cashew nuts, magaz, Cinnamon, cardamom, cloves and close the lid. Wait for 1-2 whistles.
Let it cool. Discard the whole masalas, peel the tomatoes and make a fine paste of all.
Put marinated chicken into the microwave combi method (grill+micro) for 10-12 minutes, then flip over chicken again use combi method for 10-12 minutes.
If you do not have a microwave oven, heat pan with 1/2-1 tbsp oil, pan fry chicken until chicken becomes tender and brown spots appear.
Heat kadai with 2-3 tbsp butter,1tbsp oil. add fine blunch onion - tomato masala paste and keep stirring. Add turmeric, chili, cumin, coriander powder, Salt to taste, sugar (optional) and keep stirring for 3-4 minutes.
Add little water. Cover the kadai and reduce the flame for 5-6 minutes. Now add 1 tbsp butter,grilled chicken, garam masala and mix well.
Now add cream, crushed kasuri methi and give it a nice stir, keep cooking for 2-3 minutes.
Keep gravy as per your desired consistency.
Butter chicken/murg makhni is ready to serve. Enjoy it with butter naan, naan, tandoori roti or fulka.
INGREDIENTS
SERVING: 6
Chicken - 700 gms
Curd - 3-4 tbsp
Ginger Paste - 1 tsp
Garlic paste - 1-2 tsp
Mustard oil - 1 tbsp
Salt to taste
Chili powder - 1-2 tsp
Garam masala - 2 tsp
FOR GRAVY:
Butter - 3-4 tbsp
Onion - 2
Tomato - 3
Ginger - 1/2 inch
Garlic - 8-10
Cinnamon- 1/2 inch stick
Green cardamom - 2-3
Cloves 3-4
Nutmeg - 1/4 tsp
Mace - 1/4 tsp
Cashew nuts -8-10
Magaz - 1 tbsp
Green chili -1
Turmeric, Chili, cumin, coriander powder - each 1 tsp
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