sanaa's recipe note book
sanaa's recipe note book

Butter Chicken / Murg Makhani
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Butter Chicken / Murg Makhani - sanaa's recipe
  1. 1 Cup = 200ml
For the marinade
Ingredients
  1. Boneless chicken pieces ((or chicken with bones) - 1 kg
  2. Red chili powder - 2 tsp
  3. Turmeric powder - ¼ tsp
  4. Lemon juice - 2 tsp
  5. Salt - to taste
  6. Oil (for frying) - 3 - 4 tbsp
Method
  1. Marinate the chicken pieces with the remaining ingredients. Heat the oil in a pan and fry the marinated chicken for about 8 - 10 minutes. Keep it aside.
for gravy
Ingredients
  1. Onion - 2, big (sliced)
  2. Crushed ginger - garlic - 2 tsp
  3. Cinnamon - small piece
  4. Red chili powder - 2 tsp
  5. Tomato (big size) - 3 (boil it in water without cutting and remove the skin (just line the tomatoes at the bottom....it will be easy to remove the skin after boiling)
  6. Cashew - 15 - 20 (soak it in water for half an hour or just boil it in water and leave it for 5 minutes)
  7. Yoghurt - 2 tbsp
  8. Ginger - garlic - ½ tsp
  9. Red chili powder - ½ tsp
  10. Water - ¾ cup
  11. Kasuri methi / dried fenugreek leaves - 1 tsp
  12. Coriander leaves - 2 tsp
  13. Fresh cream - 2 tbsp
  14. Butter - 3 tbsp
  15. Oil - 2 tbsp
  16. Salt - to taste
Method
  1. Heat oil in a pan, add onion and saute till soft. To this add crushed ginger - garlic and cinnamon and saute for about 2 minutes. To this add 2 tsp red chili powder and saute till raw smell disappears and oil appears on top. Remove from flame and let it cool for some time.
  2. Take this sauted onion, boiled tomatoes, soaked cashew and yoghurt in a grinder and grind it to a fine paste.
  3. Heat butter in a pan. Add ½ tsp ginger garlic and 1 tsp red chili powder and saute for few seconds. Add the ground paste and bring to boil. Add ¾ cup of water and when it starts to boil, add the fried chicken and kasuri methi and cook till done on low flame.
  4. Add the coriander leaves and fresh cream, mix well and remove from flame. Serve hot with roti naan or ghee rice.

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