Butter Chicken, Chicken Makhani.
"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.
This is a very good recipe. It takes long time to cook it but it is worth spending the time for good meal. Recipe source is jaypuri.blogspot.com"
- Ready In:
- 6hrs 45mins
- Ingredients:
- 23
- Serves:
-
6-8
ingredients
- 1 3⁄4 lbs boneless skinless chicken breast halves
-
For Marination
- 1 cup yogurt
- 1⁄2 tablespoon garam masala
- 2 tablespoons mustard oil or 2 tablespoons ghee
- 1 tablespoon chili powder
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt
-
For Gravy or Sauce
- 2 tablespoons butter
- 1 tablespoon garam masala powder
- 1 cup onion puree
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon green chili pepper, chopped
- 2 cups tomato puree
- 1 tablespoon chili powder
- 1 cup water
- 1 tablespoon honey or 1 tablespoon sugar
- 1⁄2 teaspoon dried fenugreek leaves (Kastoori Methi)
- 1 cup heavy whipping cream
- salt
directions
- 1. Use muslin cloth (Cheese Cloth) to remove extra water from yogurt. This yogurt is also known as hung yogurt.
- 2. In mixing bowl. Put yogurt in the bowl and add all marination ingredients in this yogurt. Mix well.
- 3. Add chicken cubes. Mix well and run the marination on the chicken.
- 4. Marinate for 4 hours.
- 5. Preheat oven at 400 degree F.
- 6. Put chicken on Skewers and cook them for 15 minutes in backing dish. Don't fully cook the chicken. We will cook the chicken in gravy.
- 7. To make Gravy/Sauce. Heat butter in pan. Put Garam Masala and stir fry.
- 8. When masala begins to crackle. Add onion puree. Stir and cook for about 4 minutes or until onion changes to brown color.
- 9. Add ginger paste, garlic paste and green chili. Cook for another minute.
- 10. Add tomato puree, red chili powder, salt, water, and chicken.
- 11. Bring it to boil. Put the flame to low and simmer.
- 12. Add honey and fenugreek leaves.
- 13. Cook for another 5 minutes or until the chicken is fully cooked.
- 14. Add cream. Your butter chicken is ready.
- Serve hot.
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RECIPE SUBMITTED BY
I'm a cook trapped in the body of an IT professional. Experimenting is the name of my game. What you'll find here is a mixed bag: a treasure trove of traditional and fusion foods, all with two common ingredients, enthusiasm and love.
