Restaurant style Butter chicken/Murgh Makhani

    Butter chicken or Murgh Makhani is simply chunks of chicken grilled and cooked in mildly spiced tomato sauce. This is buttery, creamy and full of flavor. Have a try on this easy recipe to make restaurant style butter chicken.



Ingredients:
  • Tomato - 2 ripe
  • Ginger - 1 small piece chopped
  • Garlic - 5
  • Cinnamon- 1 small piece
  • Cardamom - 5
  • Cashew - 1 hand full
  • Pepper corns - 5
  • Kashmeeri chilli powder - 2 tbsp
  • Canned tomato paste - 170 gm (optional)
  • Salt to taste
  • Oil
For marination
  • Chicken boneless pieces - 700 gm
  • Ginger garlic paste - 2 tbsp
  • Yoghurt - 1/4 cup
  • Kashmiri chilli powder- 2 tbsp
  • Kasoori methi - 1/2 tsp
  • Mustard oil - 2 tbsp 
  • Salt to taste
For sauce
  • Butter - 4 tbsp
  • Cardamom - 2
  • Cinnamon - 1 small piece
  • Ginger garlic paste - 1 tbsp
  • Kasmiri chilli powder - 1 tbsp
  • Kasoori methi - 1 tsp
  • Cream - 1/2 cup
  • Sugar - 2 tbsp
  • Salt to taste
Preparation:
  • Wash and drain the chicken pieces very well. 
  • Marinate it with the ingredients for marination and keep aside for minimum 30 mins. 
  • Grill the chicken in an oven or a tawa till its 80 % cooked. Keep aside.
  • Heat oil in a large pan. Add cardamom, cinnamon and pepper corns. Saute for 1 min and add chopped ginger, garlic and cashews. Saute till cashews start changing color. 
  • Add chopped tomatoes and chilli powder. Saute till tomatoes turn mushy.
  • Add canned tomato paste to this and enough water. Add salt and combine well.
  • Boil till everything is combined well. Switch off the flame and let it cool.
  • Grind the cooled tomato mix in mixer grinder into a smooth paste and keep aside.
  • Take a heavy bottomed pan. Add butter, ginger garlic paste and cinnamon piece. 
  • Saute for 2 minutes. Reduce the flame and add cardamom, kasoori methi and chilli powder. Saute till raw smell goes.
  • Add cooked tomato paste to this and cook in low heat for 30 mins and add cream, sugar and enough salt. Cook in low flame for another 5 mins.
  • Add cooked chicken pieces and the leftover stock after grilling the chicken. 
  • Combine well. Cook for another 15 mins till the chicken get cooked completely and combines with the gravy.
Notes:
  • Chicken marination can be done overnight for better results.
  • You may adjust the spice level according to your choice.
  • Canned tomato paste is added for getting a nice reddish colour. I used Del Monte 170 gm tomato paste. 

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