Butter chicken also known as Murgh Makhni
is a dish originated from Indian sub continent. Butter chicken is popularly served
in every non veg restaurant especially in Northern part of India. Meaning of name
of dish is chicken in butter. Its gravy is mild spices and mostly creamy. One the favorite dish in Punjab .try this amazing recipe today and share your experience.
Ingredients
For first marination
- Chicken 500g
- Lemon juice 1to 2 table spoon
- Salt
- Black pepper 1teaspon
- Red chilly powder 1/2 teaspoon
Second
marination
- Hung curd 1small bowl
- Ginger garlic paste
- Turmeric
- Salt
- Oil
Gravy
- 2 Diced onion
- 4 Diced tomatoes
- 3 Green chillies
- 2 teaspoon Ginger garlic paste
- 4 tablespoon Butter
- 5 tablespoon Cream
- 2 Cinnamon stick
- 4 Cloves
- 2 Cardamom
- Salt as per taste
- Sugar
METHOD
- Take chicken in a bowl and add all the ingredients of first marination.
- Keep it at rest for 30 minutes in refrigerator.
- Take out the marinated chicken and add all the ingredients of second marination.
- Let it rest for 1.5 hrs in refrigerator.
- Take out the chicken.
- Heat butter in a pan and add the marinated chicken to it and fry till all the water evaporates. Take other pan heat butter add fennel seeds, cardamom, cinnamon and cloves.
- Add ginger garlic paste, green chilli, and diced onion to it.
- Saute for 5 min and add turmeric powder ,chilli powder ,garam masala and little sugar(1/2 teaspoon) .
- Add tomatoes to it.
- Let the masala get cooked till it starts leaving oil.
- Switch off the gas and make a smooth paste of the masala.
- Again heat the pan with little butter and add the paste of masala to it adjust the consistency by adding water and add pan fried chicken and let it get cooked with masala.
- Add fresh cream and garnish with coriander leaves.
SERVING SUGGESTIONS:-SERVE IT ROTI, PRANTHA, NAAN OR RICE
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