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Butter Chicken/Murg Makhani

30 Mar

Preparation time:30mts,cooking time:60mts,serves:4

Today India won the World Cup 2011 Semi Finals against Pakistan,more than Cricket it was the Moral victory which was emotional.Then I thought what better way to celebrate this happiness than with the reminiscence of my country with the most famous dish of the country the Butter Chicken.

It is a very rich dish as it uses a lot of butter,milk and cream with a base of Onion and tomato which gives it a sweet and sourish taste.

Ingredients:

  1. 1/2 kg Bone in Chicken-Cut into pieces.
  2. 1 tbsp Lime juice.
  3. 1 tsp Chilly powder.
  4. 1 tsp Ginger paste
  5. 1/2 tsp Garlic paste
  6. 2 tbsp yogurt
  7. Salt to taste.
  8. 1/2 tsp Garam Masala.
  9. For the gravy
  10. 1 large Onion chopped
  11. 2″ ginger jullien
  12. 4-5 large garlic pods chopped
  13. 1 large jalapeno:Deseeded and slit.
  14. 3 Large Ripe Tomato Chopped.
  15. 1 tsp Chilly powder
  16. 1/2 tsp Garam masala powder
  17. 2 tbsp Honey
  18. 1/4 cup milk
  19. 3-4 tbsp heavy cream.
  20. 1tsp Kasoori Methi(I have seen this in a lot of recipes for Butter chicken but since I was not having it in my Pantry I did not use it,and even without it this dish tastes awesome)

Method:

  1. Clean and cut chicken into pieces.
  2. With knife tip  make perforations into the chicken pieces.
  3. Apply lime ,Chilly powder and salt and keep aside for 30mts.
  4. To this add Ginger,garlic paste,garam masala,yogurt and marinate for 1 hr.
  5. Put the marinade chicken in a skewer and cook it in a moderately hot tandoori or a preheated oven (200°C) for ten to fifteen minutes or until almost done or in a pan add about 2tbsp of butter and fry these peices in it for about 5mts.Take out the pieces.
  6. In the same pan,fry the slit green chillies,chopped garlic and ginger jullienes.
  7. When brown ,add the onions and fry till the onions are translucent.
  8. Add the chopped tomato and cook till the tomatoes are mushy(I saw this in a video which said this way the tomatoes retain the color as against adding tomato puree which lightens the color or adding artificial coloring).
  9. Add about 1 cup of water and bring to a boil
  10. Let it cool,put this mixture in a grinder and grind to a smooth paste.
  11. In a pan,add this ground paste and bring to boil
  12. Add Chilly powder,garam masala,salt(&Kasoori Methi if you have it) -Mix and simmer.
  13. Add honey and milk and bring to a boil
  14. Add the fried chicken pieces ,mix and cook on low heat for 45-60mts.
  15. Adjust the gravy consistency by adding water,it should not be thick since the cream makes it thick.
  16. Switch off and add Cream
  17. Serve with hot rice/naan
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Posted by on March 30, 2011 in Chicken, Curries

 

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