Butter chicken or murgh makhani is one of the most popular Indian dishes all around the world. This exceptionally delicious recipe can be mild enough to elevate your senses and it can also be strong enough, to make you yearn for it every time.
This is the reason, why this dish has made such a strong place among every food lovers around the world. This Indian dish probably evolved in Delhi by a Punjabi restaurant owner Kundan Lal Gujral. With its perfect blend of spices, heavenly aroma and perfect texture, this dish is one of the finest Indian dishes, to crave for. Butter chicken can be served with rice, biriyani or rotis, but it tastes perfect with a naan roti or parantha. So, here is the complete recipe of butter chicken which you can easily try at your home, and enjoy the dish with your family.
A. For the chicken-
1 kg boneless chicken
1 tablespoon lemon juice
Salt to taste
1 teaspoon kashmiri red chilli powder (can be substituted with normal chilli powder)
B. For the marinade-
1 ½ cup of Fresh yoghurt
Salt to taste
½ teaspoon Garam masala powder
Garlic paste ½ teaspoon
Ginger paste 2 tablespoon
1 teaspoon kashmiri red chilli powder
2 tablespoon lemon juice, and
2 tablespoon pure mustard oil.
C. For the gravy-
50 grams of unmelted butter (cannot be replaced with margarine)
1 tablespoon ginger paste
1 tablespoon red chilli powder
½ teaspoon kasuri methi (dried fenugreek leaves)
¼ teaspoon turmeric powder
1 medium stick of cinnamon
2-3 bay leaves
2-3 pods of cardamom
1 tablespoon garlic paste
1 pack/ 400 grams of tomato puree (can also be replaced with freshly made tomato puree)
½ teaspoon garam masala powder
8-10 pieces of almonds
1 cup cream, and last but not the least,
3-4 tablespoons of olive/vegetable/sunflower cooking oil.
1. Take the chicken and make medium pieces of it. Make small incisions on the chicken pieces, to enable the masala penetrate properly into the chicken.
2. Now take the chicken pieces in a medium sized glass bowl and add lemon juice, salt and red chilli powder to the chicken. Mix them together with the chicken, and keep aside the bowl for 1 hour.
3. Now take the almonds, in a heated frying pan and roast them for a few minutes. After that, take the whole garam masala, consisting of cloves, cinnamon, bay leaves, and peppercorns. Roast them for a few minutes in the frying pan, and keep the pan aside for cooling. On cooling, add the cardamoms. Now take the whole garam masala and grind them in a grinder to make a fine powder.
4. Then take another bowl, and into it, put the curd/ yoghurt, red chilli powder, ginger and garlic paste, garam masala powder, lemon juice, mustard oil and salt. Then to it, add the set aside chicken pieces and mix them thoroughly, so that he marinade mixes properly with every chicken piece. And then refrigerate the chicken for 3-4 hours.
5. Now, take a pan, and put oil into it. Preheat the pan for a few minutes and then add ginger garlic paste into the oil.
6. Then add only the chicken pieces (not the marinade) into the oil and fry them for some time, until they turn pale yellow in color. And then add kasuri methi, tomato puree and rest of the yoghurt and spice mix (marinade), and 1 cup water to the chicken.
7. Now cook the chicken for 10 minutes in low heat and then serve with hot paranthas or naan rotis.
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