Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants. |
Preparation Time : 4 hours |
Cooking Time : 30-40 minutes |
Servings : 4 |
INGREDIENTS Chicken 800 grams Lemon juice 1 tablespoon Kashmiri red chilli powder 1 teaspoon Salt to taste Butter 2 tablespoons For marinade Yogurt 1 cup Salt to taste Garlic paste 1/2 teaspoon Garam masala powder 1/2 teaspoon Kashmiri red chilli powder 1 teaspoon Ginger paste 2 tablespoons Lemon juice 2 tablespoons Mustard oil 2 tablespoons FOR MAKHNI GRAVY Butter 50 grams Ginger paste 1 tablespoon Green chillies, chopped 4-5 Red chilli powder 1 tablespoon Salt to taste Dry fenugreek leaves (kasuri methi) 1/2 teaspoon Whole garam masala 1 tablespoon Garlic paste 1 tablespoon Tomato puree 400 grams Garam masala powder 1/2 teaspoon Honey 2 tablespoons Cream 1 cup METHOD Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha. |
