Butter Chicken

Butter chicken or Murg Makhani needs no introduction. It is a very popular dish among Indians as well as non Indians. 

My friends from work love it and all they want to have from an Indian restaurant,  is Nan and Butter Chicken. That is when I realized, I have never tried it before. Hmmm…

Well, folks, I am absolutely thrilled to share this recipe with you.

Serves – 4

Ingredients:

Chicken – 2 lb.

Onion – 1 medium size

Ginger (grated) – 1 tsp

Garlic paste – ½ tsp

Cumin seeds – ½ tsp

Cinnamon – small stick

Cloves – 3

Cardamom – 4

Coriander powder – 1 tbsp

Chili powder – 1 tsp

Fenugreek leaves (kasuri methi) – 1 tbsp

Tomatoes – 2 small or 1 medium

Cashew nuts – 10 whole

Green chillies – 3

Tomato puree - 1 cup

Tomato ketch up – little bit

Sugar – ½ tsp

Heavy cream – ½ cup

Garam masala – 1 tsp

Butter – 4 tbsp + 4 tbsp for frying the chicken.

Vegetable oil- 2 tbsp

For marinade:

1 tsp grated ginger

½ tsp garlic paste

1 tsp chilli powder

1 tsp coriander powder

Salt as required

1 tbsp vegetable oil

½ cup yogurt

½ tsp turmeric

1 ½ tsp fenugreek leaves

1 tsp garam masala

Preparation:

Cut chicken into small bite size pieces.

Mix all the ingredients for the marinade.

Rub the marinade onto the chicken. Mix well, cover and keep it in refrigerator for at least 8 hours.

Now heat oil in a pan. Add the butter as well.

Fry the chicken. (Don’t overcrowd the pan. If the pan is small, fry them in batches).  Keep it separate.

Chop the onion, tomatoes, green chillies and grate the ginger and keep it ready.

In the same pan, add a little bit of oil (if needed) and add the cumin seeds, cinnamon, cloves and cardamom and fry for 2-3 sec.

Now add the ginger, garlic paste, onion. Saute for 2 sec.

Add little bit of water to degrease the pan.

Now add the coriander powder, cashew nuts, kasturi methi, chilli powder, green chillies, tomatoes and tomato puree. Cover and cook till the onion and tomatoes are well done, in low heat.

When done, transfer to a blender and blend to a puree.

In the same pan, add 4 tbsp butter.

Now add the puree along with some water to bring it to the right consistency.

Add salt, sugar, tomato ketch up. Mix well and add chicken and  heavy cleam and allow to simmer in low heat.

Now sprinkle little bit garam masala. Mix, cover, switch off the flame and let it sit for sometime before you serve.

Your Butter Chicken is ready. Garnish with cream or coriander leaves. Enjoy!