Butter Chicken(Murg Makhani)...!!!
Author: Siddhi Shirsat // Category: Chicken Dishes, Gravy dishes, Non-Veg Recipes, side Dishes
This butter chicken is one among the popular chicken dishes in india.Even i am a big fan of butter chicken.Initially i used to think that to make butter chicken is very difficult at home, so i used2 always get it from restaurants. But one day i decided of trying it and it tasted awesome. Better than the restaurant chicken.It was alomost fingerlicking...-:)
INGREDIENTS:
200 grams boneless chicken breasts cut into 1" chunks
4 table spoon paste of ginger-garlic-green chillis and corainder leaves
1/2 cup fried onion paste
2 table spoon cashewnut paste
1 table spoon almond paste
100 mil milk
2 table spoon fresh cream
puree of 2-3 tomatoes
1 table spoon chopped cashewnuts
1/2 tea spoon cumin
1 black cardomom
3-4 cloves
2 green cardoman
1 cm cassia bark
1 bay leaf
1 star anise
1 mace
1/2 nutmeg
1/4 tea spoon caraway
1 table spoon corn flour
2 tea spoon chilli powder
1 tea spoon kasoori methi
1/2 tea spoon dry mint
1 tea spoon turmeric powder
6 table spoon salted butter
1 table spoon chopped corainder
salt
red cooking colour
sugar
oil
METHOD:
Marinate the chicken pieces for 2 hours in the ginger-garlic-green chillis and corainder paste.Apply salt also.
Dry roast all the whole masalas for 1-2 mins and grind them.This is the main masala.
Now heat a pan and add 3 table spoon of butter.Saute the marianted chicken for 15-20 mins on a medium flame and keep aside.
Take milk in a cup. Add the ground masala to it.Then add the turmeric powder, corn flour and little red colour to it and mix well.
Heat a pan and add oil.Add the tomato puree and cook till oil oozes out.Now add the onion paste and let it cook for 2 mins.Add the milk paste and saute.Add cashew nut paste and almond paste.Add kasoori methi and dry mint and cook for 2-3 mins.Add salt and sugar.
Now add the sauted chicken and remaining butter to it and mix well.Add 200 ml of water and mix well. Add cashewnuts. Simmer on low flame till gravy thickens.
Garnish with fresh cream and corainder.
Serve hot with parathas or nan.
NOTE: To make toamto puree.Blanch 2 toamtoes, peel and remove seeds. Grind it to a paste.
Add little sugar and salt to it. spinkle some lemon and heat till it gets colour and thickens. Add water if required.
preparation Time:35 mins
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