Saturday, 29 March 2014

Butter chicken/ Murgh makhani

Butter chicken is one of the famous recipes in India and everyone have their own method of preparation. And here I am sharing with you how I cook butter chicken. More than cashews my family prefer almond so I added almond paste instead of cashew. I am much sure there will be difference between my cooking and yours. Would love to hear your ways of cooking.
Ingredients
400-500g boneless chicken pieces (I used boneless thigh pieces)
1 ½ tbsp yogurt
1 tsp garam masala
1 tsp chili powder
70 g butter
1 ½ tbsp minced ginger and garlic (ginger garlic paste)
2 onions (blend to make paste)
3 tomatoes
6 dried red chili
1 tsp coriander powder
1 tsp fennel powder
20- 25 cashews (I used almond)
1 tsp dried kasuri methi
1/3 cup milk cream
Salt to taste
Coriander leaves

Preparation
1)    This dish require some pre preparation
1)    Soak almonds or cashews in boiled water for half an hour then blend to make paste (blanch almond before making paste). Keep aside
2)   Soak dried red chili in boiling water for half an hour and then grind well. Keep aside
3)   Cook tomato in boiling water for 5-8 minute. Transfer in cold water and peel skin. Puree the tomato with blender. Keep aside
4)   Cut chicken into small square pieces and wash well. Marinate the chicken pieces with yogurt, chili powder garam masala and salt. Keep in refrigerator for 2 hour
2)   In a pot and melt butter. Then add marinated chicken pieces
3)   Chicken will start to ooze out liquid so it will be white in color but later it will clear
4)   Once chicken fried nicely (no need to cook well). Take out the chicken pieces and keep aside
5)    Once nice smell comes add ginger garlic paste. Saute well
7)   Add onion paste and saute well for 5 minute
8)   Add tomato puree then cook well
9)   Next add coriander powder, fennel powder, and salt
10) Saute well and add chili paste with little water
11)  Stir for 3 minute
12) Add chicken pieces and cook for 5 minute
13) Add cashew paste and some water. Close the lid and cook at low flame
14) Then add kasuri methi (make powder by rubbing with hand) and mix well
15) Finally add milk cream and coriander leaves. Stir well
16) Switch off the flame and serve hot with naan or rotis


























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