Butter chicken or murgh makhani is an Indian dish from the Punjab region.
The origins of butter chicken can be traced back to Delhi, during the period of Mughal Empire. . Also commonly known as Murg Makhani, Butter Chicken tastes great with other Punjabi dishes like Naans(Indian tandoor made flatbread) ,basmati rice and a green salad.
This is one of the chicken dishes which I like though I am not a chicken fan.I have tasted this in many restaurants & this recipe was on my to do list since many days .You can find this in every restaurant in India and in Indian restaurants in other countries.
Last sunday I prepared this recipe and it was so delicious, I could not believe I actually had prepared it. Kasoori methi imparts a distinct flavor to butter chicken.
I followed the recipe with few changes from my end from vah re vah chef sanjay thuma & believe me the recipe was simply awesome .
Ingredients
MARINADE
Hang curd/yogurt : 1 cup
Salt to taste
Oil to fry chicken : 3 tblsp.
Ginger Paste : 1 tsp.
Garlic paste : 1 tsp.
Coriander powder: 1 tsp
Red chilli powder : 2 tsp
Garam Masala Powder : 1/2 tsp.
Turmeric powder : 1 tsp.
Kasuri Methi (dry fenugreek leaves) : 1 tsp
BUTTER CHICKEN
1 tbsp coriander powder
1 tsp. cumin seeds
2 tsp. ginger paste
2 tsp. garlic paste
1/4 cup. fresh cream
2 tbsp oil
1med. onions, chopped
300 gms boneless chicken (cut in vertical stripes)
Water as required
4 tsp. Red chili powder
1 tsp garam masala
Salt to taste
1 tsp Sugar
2 big. tomato, chopped
1-2 tsp tomato ketchup (optional)
2 tbsp. butter, melted
2 drops of orange food colour(optional)
7-8 cashew nuts, chopped
1/4 cup. cilantro leaves + a few sprigs for garnish
1 -2 green chillies
Method:
1. In a medium size bowl add 1 tsp. ginger paste, 1 tsp. garlic paste, salt, 2 tsp. red chili powder,1tsp coriander powder,1 tsp lime juice,1tsp kasuri methi,1 cup hung curd. Cut chicken into small vertical stripes (longitudinal) and thoroughly coat in the mixture.Keep this mixture to marinate atleast 2 hrs in a refrigerator (Overnight would be best).
2. In a wide pan , add 3 tbsp. oil and fry the coated chicken in the oil until the pieces are about 3/4 of the way done. Remove from pan and set aside. (Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done. Baste with the butter and cook for another two minutes. Remove and set aside.).
3. To the leftover oil add cumin seeds, 1 tsp ginger garlic paste ,cashews, coriander powder, 2 tsp. red chili powder. Roast mixture, stirring constantly for about 2 minutes. Add onion to the mixture and saute to soften (2-3 minutes).
Add chopped jalapeño, and chopped tomato, cilantro leaves & 1/4 c up water to the mixture and cook on medium heat for 10 minutes with lid covered (or until tomatoes have broken down), stirring occasionally. let the mixture cool down
4. Now add the mixture to a blender or food processor and blend until a smooth consistency. Now taste the sauce for the right amount of spice & salt. If it’s not spicy/salty enough add red chilli powder and/or salt, to taste, and blend some more.
5. Heat 2 tbsp butter in the same pan & add the above tomato paste & keep on stirring continuously .Check the consitency of sauce & add little water if the sauce is bit thick.
6. Next add 1/4 cup cream & sugar to sauce & mix well.
7. If you want restaurant colour to butter chicken add 2 drops of orange food colour.(I didnt add as my husband doesnt like food colours).
8. Add chicken (and any liquid that has settled from the chicken) and a few squirts of tomato ketchup.Sprinkle 1 tsp garam masala over sauce
9. Stirring occasionally, cook for another 10 minutes over medium-low heat (or until the sauce is thick to your liking).
10. Garnish butter chicken with cream & cilantro and roasted cashew nuts and Serve with basmati rice & Tandoori Roti
The origins of butter chicken can be traced back to Delhi, during the period of Mughal Empire. . Also commonly known as Murg Makhani, Butter Chicken tastes great with other Punjabi dishes like Naans(Indian tandoor made flatbread) ,basmati rice and a green salad.
This is one of the chicken dishes which I like though I am not a chicken fan.I have tasted this in many restaurants & this recipe was on my to do list since many days .You can find this in every restaurant in India and in Indian restaurants in other countries.
Last sunday I prepared this recipe and it was so delicious, I could not believe I actually had prepared it. Kasoori methi imparts a distinct flavor to butter chicken.
I followed the recipe with few changes from my end from vah re vah chef sanjay thuma & believe me the recipe was simply awesome .
Ingredients
MARINADE
Hang curd/yogurt : 1 cup
Salt to taste
Oil to fry chicken : 3 tblsp.
Ginger Paste : 1 tsp.
Garlic paste : 1 tsp.
Coriander powder: 1 tsp
Red chilli powder : 2 tsp
Garam Masala Powder : 1/2 tsp.
Turmeric powder : 1 tsp.
Kasuri Methi (dry fenugreek leaves) : 1 tsp
BUTTER CHICKEN
1 tbsp coriander powder
1 tsp. cumin seeds
2 tsp. ginger paste
2 tsp. garlic paste
1/4 cup. fresh cream
2 tbsp oil
1med. onions, chopped
300 gms boneless chicken (cut in vertical stripes)
Water as required
4 tsp. Red chili powder
1 tsp garam masala
Salt to taste
1 tsp Sugar
2 big. tomato, chopped
1-2 tsp tomato ketchup (optional)
2 tbsp. butter, melted
2 drops of orange food colour(optional)
7-8 cashew nuts, chopped
1/4 cup. cilantro leaves + a few sprigs for garnish
1 -2 green chillies
Method:
1. In a medium size bowl add 1 tsp. ginger paste, 1 tsp. garlic paste, salt, 2 tsp. red chili powder,1tsp coriander powder,1 tsp lime juice,1tsp kasuri methi,1 cup hung curd. Cut chicken into small vertical stripes (longitudinal) and thoroughly coat in the mixture.Keep this mixture to marinate atleast 2 hrs in a refrigerator (Overnight would be best).
2. In a wide pan , add 3 tbsp. oil and fry the coated chicken in the oil until the pieces are about 3/4 of the way done. Remove from pan and set aside. (Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done. Baste with the butter and cook for another two minutes. Remove and set aside.).
3. To the leftover oil add cumin seeds, 1 tsp ginger garlic paste ,cashews, coriander powder, 2 tsp. red chili powder. Roast mixture, stirring constantly for about 2 minutes. Add onion to the mixture and saute to soften (2-3 minutes).
Add chopped jalapeño, and chopped tomato, cilantro leaves & 1/4 c up water to the mixture and cook on medium heat for 10 minutes with lid covered (or until tomatoes have broken down), stirring occasionally. let the mixture cool down
4. Now add the mixture to a blender or food processor and blend until a smooth consistency. Now taste the sauce for the right amount of spice & salt. If it’s not spicy/salty enough add red chilli powder and/or salt, to taste, and blend some more.
5. Heat 2 tbsp butter in the same pan & add the above tomato paste & keep on stirring continuously .Check the consitency of sauce & add little water if the sauce is bit thick.
6. Next add 1/4 cup cream & sugar to sauce & mix well.
7. If you want restaurant colour to butter chicken add 2 drops of orange food colour.(I didnt add as my husband doesnt like food colours).
8. Add chicken (and any liquid that has settled from the chicken) and a few squirts of tomato ketchup.Sprinkle 1 tsp garam masala over sauce
9. Stirring occasionally, cook for another 10 minutes over medium-low heat (or until the sauce is thick to your liking).
10. Garnish butter chicken with cream & cilantro and roasted cashew nuts and Serve with basmati rice & Tandoori Roti
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