Murgh Makhani
Introduction: Murgh Makhani or Butter Chicken is an Indian dish of chicken in a mild and smooth spicy curry sauce.
- 500 g chicken cut into medium size with bone
- 2 tbsp each ginger - garlic paste
- 2 tbsp lime juice
- 2 tsp kashmiri red chilli powder
- 1/4 tsp turmeric powder
- 1/2 cup of yogurt
- 2 cup of chopped tomato
- 1/2 cup of chopped onion
- 2-3 green chilli
- Salt and sugar as per taste
- 1/2 tsp kasuri methi powder
- 1 tsp garam masala powder
- 5-6 tbsp fresh cream
- 2 tbsp sunflower oil
- 1/2 cup of butter
Procedure:
Marinate the chicken with kashmiri red chilli
powder, salt and 1 tbsp lime juice and keep aside
for 15-20 mins [its a first marination].
Now take thick yogurt, 1/2 tsp kashmiri red, 1/2
tsp garam masala powder, 1 tsp each ginger - garlic
paste and mix them well [its a second marination].
And now marinate the chicken with second yogurt
coting masala. And keep aside the second marinated
chicken for 15-20 mins.
Now heat 2 tbsp butter in a pan / kadai /wok .
And cook the marinated chicken both side on
low flame.
And cook the marinated chicken both side on
low flame.
Now roast the pan fry chicken with roaster on
high flame gas oven .
high flame gas oven .
In between coat the chicken with butter.
Now heat 2 tbsp butter and 1 tbsp oil in a wok
and add chopped tomato, onion 1/4 tsp turmeric
powder and green chillis. and saute them for 2-3
mins on medium flame.
Now grind the sauted onion,-tomato masala with
ginger- garlic paste and make a fine paste.And strain
thetomato onion paste with strainer.
Now heat remaining butter in a wok and pour the
tomato -onion masala in kadai and add salt - sugar
and cook for 2-3 mins on medium flame.
Now add roasted chicken and and cook for 5 mins
on low flame.
on low flame.
Now add 5 tbsp fresh cream, garam masala powder
and kasuri methi powder and mix well.
Last of all spread fresh cream on top.