Murg makhni or butter chicken is one of the most creamy,spicy and unique chicken dishes in India.Today I will share you the recipie of this dish.Here we go..
Course: Main(North Indian)
Prep Time : 3½ hours
Cook Time : 40 minutes
Total Time : 4 hours 10 minutes
Serves: 3 to 4 peoples
Ingredients (1cup=250ml)
First marination
•450 grams to ½ kg chicken (or 1 lb).
•¾ tbsp. lemon juice
•¼ tsp. Salt
•½ tsp. Red chili powder/ paprika
•½ tsp. Meat supreme grinder
•¾ tbsp. lemon juice
•¼ tsp. Salt
•½ tsp. Red chili powder/ paprika
•½ tsp. Meat supreme grinder
Second marination
•¾ tsp. kasuri methi crushed or powdered •dried fenugreek leaves
•⅛ tsp. ground turmeric
•½ to ¾ tsp. garam masala powder
•¾ tbsp. oil
•1 tbsp. ginger garlic paste
•½ cup thick curd
•⅛ tsp. ground turmeric
•½ to ¾ tsp. garam masala powder
•¾ tbsp. oil
•1 tbsp. ginger garlic paste
•½ cup thick curd
Makhani masala (gravy)
•3 tablespoons butter
•1 tsp. ginger garlic paste
•One thin 2 inch cinnamon stick
•2 green cardamoms
•2 cloves
•Generous pinch of methi powder(optional)
•1 to 2 green chilies slit
•4 large tomatoes (pureed in the blender and filtered) or tinned puree
•1 tsp red chili powder / paprika
•10 cashew nuts or blanched
•5-6 soaked almonds
•½ to ¾ tsp. garam masala powder
•½ tbsp. kasuri methi crushed
•¼ tbsp. sugar and salt (as needed)
•80 to 100 ml fresh cream
•Coriander leaves for garnishing
•4-5 drops of kewra water or rose water
•1 tsp. ginger garlic paste
•One thin 2 inch cinnamon stick
•2 green cardamoms
•2 cloves
•Generous pinch of methi powder(optional)
•1 to 2 green chilies slit
•4 large tomatoes (pureed in the blender and filtered) or tinned puree
•1 tsp red chili powder / paprika
•10 cashew nuts or blanched
•5-6 soaked almonds
•½ to ¾ tsp. garam masala powder
•½ tbsp. kasuri methi crushed
•¼ tbsp. sugar and salt (as needed)
•80 to 100 ml fresh cream
•Coriander leaves for garnishing
•4-5 drops of kewra water or rose water
How to make the recipe
Preparation
For preparation to make this dish,follow the instructions
1)Wash chicken under running water and pat dry.
2)Marinate with lemon juice, chili powder,salt and meat supreme grinder for 20 minutes.
3)Marinate chicken from step 1 with curd, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder. 4)Refrigerate for at least 3 to 3½ hours, overnight works best.
5)Take it back from refrigarator and grill the chicken in an oven or stove top.[For stove top method, Add one tsp. butter and add the marinade. Fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till it is cooked. Transfer this to a plate and set aside.][To grill it in oven, preheat the oven to 240 °C for atleast 20 mins. Grill it until the meat is cooked well. It may take about 20 to 30 mins depending on the size of your chicken pieces]
1)Wash chicken under running water and pat dry.
2)Marinate with lemon juice, chili powder,salt and meat supreme grinder for 20 minutes.
3)Marinate chicken from step 1 with curd, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder. 4)Refrigerate for at least 3 to 3½ hours, overnight works best.
5)Take it back from refrigarator and grill the chicken in an oven or stove top.[For stove top method, Add one tsp. butter and add the marinade. Fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till it is cooked. Transfer this to a plate and set aside.][To grill it in oven, preheat the oven to 240 °C for atleast 20 mins. Grill it until the meat is cooked well. It may take about 20 to 30 mins depending on the size of your chicken pieces]
Making butter chicken
1)First,heat a pan with butter, add dry spices and fry for a min or two.
2)Then add ginger garlic paste, green chilies and fry till it turns fragrant.
3)Now to the pan, add the tomato puree, red chili powder, sugar and salt.
4)Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan.
5)Pour 1 cup water and add kasuri methi powder, cashew or almond paste or almond milk.
6)Now,adjust the water to suit your desired consistency.
7)Then bring the mix to a boil and simmer for 3 to 5 minutes.
8)Add the grilled chicken and simmer for about 5 to 7 minutes till it becomes soft and tender.
9)Now add kasuri methi and garam masala for the best aroma.
10)Stir and simmer for about 2 to 3 minutes.
11)Pour fresh cream and switch off the stove.
2)Then add ginger garlic paste, green chilies and fry till it turns fragrant.
3)Now to the pan, add the tomato puree, red chili powder, sugar and salt.
4)Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan.
5)Pour 1 cup water and add kasuri methi powder, cashew or almond paste or almond milk.
6)Now,adjust the water to suit your desired consistency.
7)Then bring the mix to a boil and simmer for 3 to 5 minutes.
8)Add the grilled chicken and simmer for about 5 to 7 minutes till it becomes soft and tender.
9)Now add kasuri methi and garam masala for the best aroma.
10)Stir and simmer for about 2 to 3 minutes.
11)Pour fresh cream and switch off the stove.
Garnish Murgh Makhani with coriander leaves and extra cream if desired.
Serves hot with Tandoori Rooti,Naans,Kulcha,Pulao,Fried Rice.
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