Sunday, June 2, 2013

Butter Chicken (Murgh Makhani)

Preparation time: 15-20 minutes (plus 4-5 hours of marinade refrigeration time)
Cooking time: 15-20 minutes
Serves : 2-3

Ingredients:

For the Marinade:
  • Chicken (boneless) - 400 g (You can use chicken with bones too)
  • Yogurt: 1/2 cup
  • Ginger/Garlic paste - 1 tbsp
  • Red Chili powder - 1/2 tsp
  • Salt - to taste
  • Lemon Juice - 1 tbsp
  • Mustard oil - 1 tbsp
  • Turmeric - a pinch

For the Gravy:
  • Tomato puree - 400 g (1 can)
  • Ginger Garlic paste - 2 tbsp
  • Dried Fenugreek leaves - 1 tbsp
  • Milk (or fresh cream) - 1 cup (200 ml) *
  • Butter - 50 g
  • Cooking oil - 1 tbsp
  • Honey - 1 tbsp
  • Green chilies - 2 (finely chopped)
  • Garam masala - 1 tsp
  • Salt - to taste
  • Red chili powder - 1 tsp
  • Whole Garam masala - 1 tbsp**
  • Fresh Coriander leaves - 1 tbsp
  • Cream for garnishing 
* I used both. That gave it an extra creamy texture although it did add calories to it :)
** Whole garam masala constitutes of cloves (2), cinnamon (2 inch stick), whole black pepper(4-5), black cardamom (1 small), Mace (1)



Directions 

  • Make small incisions in the chicken with a knife. 




  • Apply lemon juice, red chili powder, turmeric and salt to this and set aside for about half an hour.
  • Drain out the excess water from the curd by tying it in a cloth and hanging it for 15-20 minutes. 
  • Add the rest of the ingredients of the marinade to this curd and mix well. 
  • Add the chicken to this and mix well so that the chicken pieces are evenly coated with the marinade. 


  • Keep this in the refrigerator for about 4-5 hours. 
  • Cook it in a grill or a preheated oven (200°C) for about 10 - 15 minutes or till the chicken is tender. I used the in-built grill of my gas stove. 



  • Your chicken tikka is now ready. 
  • Now, for the gravy, heat oil in a pan and add the whole garam masala. Saute for 2 minutes. 

  • Add the ginger garlic paste and turmeric and saute for another few minutes.

  • In a blender, add tomatoes, red chili powder, chopped chilies and dried fenugreek leaves and blend to make a fine paste.

  • Add this to the pan and add butter and saute for a few minutes till the oil separates.




  • Now add fresh cream to this and cook for another 5 minutes. Add honey and salt to taste. Cook for 4-5 minutes

  •  Your gravy is done. 

  • Now add the chicken tikkas to the gravy, cover the pan with a lid and simmer for 5 minutes.Your butter chicken is ready. Add garam masala. 

  • Garnish with fresh cream and coriander and serve hot with nan or rice. 

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