Butter Chicken or Murg Makhani Needs no introduction. It is one of the most popular dishes world over. When I was in Mexico and I was introduced to someone as an Indian, they would say Oh I love India! Taj Mahal, Butter Chicken and Mahatma Gandhi are the three key things they know about India 🙂 Whenever I would invite my Mexican friends home for dinner, they insisted I would cook for them butter chicken.


That time I was naive to non veg cooking so never tried cooking it. After coming to India I gathered the courage and decided to choose a no fail recipe of Mr. Narula, a renowned and respected member of Chef at Large on FB. The Chicken was out of the world. Even the restaurants would fail in front of this. I know I should be modest but I am not because it was truly sinful and finger licking and I am proud of it 🙂

As the name suggests its laden with butter so if you are looking for a low calorie chicken recipe you need to make Pan Grilled Chicken Salad. This butter chicken recipe is intricate but totally worth it! The results will amaze you.

Directions:

1. Take boneless chicken*(See Notes) and wash it thoroughly and remove if any skin on top. Cut it into cubes or bite size pieces.

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2. Place the chicken in a bowl and marinate by adding ginger garlic paste. Also add Salt and fresh lemon juice.


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3. Mix everything thoroughly and let it sit for fifteen minutes. In the meanwhile soak some dry red chilies in some hot water for ten minutes. I deseeded the dry chilies as they were very hot. Grind the chilies into a paste. Set aside.

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4. After first marination, add curd to the marinade along with Coriander powder, Cumin powder.


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5. Also add red chili powder or degi mirch for amazing colour. Add Chicken Masala and Vegetable oil.


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6. Lastly add red chili paste we made before. Mix thoroughly and let it marinate well in refrigerator for minimum 4 hours. I marinated it for almost 24 hours because I wanted to make it the next day for some guests. 


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7. After marination transfer the marinated chicken to a broad baking dish. Spread it evenly without overlapping chicken pieces. Baste it with vegetable oil so that the chicken roasts well and remains moist. 


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8.Bake it in a preheated oven on 200 degree C for 30 minutes or until partially cooked. (Learn more about Oven temperatures and Conversions). In the meanwhile Soak some cashews in water for a few hours and grind them to paste.


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9. While the chicken is roasting, chop some tomatoes and make a smooth puree.


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10. Add half of the butter in a wok or kadhai. Add Ginger Garlic Paste.


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11. Saute the ginger garlic paste for a minute or until the raw smell fades away. Add tomato puree and combine.

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12. Add Red Chili powder, salt and sugar to balance the sourness of tomatoes.


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13. Let it cook on medium high flame for 15 minutes or until the butter starts floating on top. Keep aside in a separate bowl till further use. 

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14. In the same emptied kadhai add remaining butter.

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15. Add chopped green chilies. Saute them for a minute.

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16. Add roasted chicken. Leave out the juices for now to be used later. Mix them with butter on high heat for 3-4 minutes.

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 17. Add tomato puree base and mix well.DSC01349

 18. Add Cumin Powder and little Red Chili Powder.


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19. Add the juices from the roasted chicken along with 1/4 cup water.

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20. Add cashew paste and combine. Bring it to a boil and then simmer with lid on till chicken is cooked. It should take 5-7 minutes.

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21. Turn the flame off and add cream and garnish with Garam Masala and Kasuri Methi. Cover and let it sit for 4-5 minutes.


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22. Serve hot with Tawa Naan or Roti or Laccha Parantha.

You can try other Popular dishes from India : Dal Makhni, Palak Paneer, Shahi Paneer, Mushroom dou Pyaaza, Pindi Cholley.

[whohit]ButterChicken[/whohit]

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