Friday, 21 September 2012

Butter Chicken / Murgh Makhani

This is a classic Indian butter chicken recipe with tender chicken pieces in a buttery tomato sauce. Adapted from Sanjeev Kapoor's recipes.



What you'll need..
For Chicken Marinade:
  • 4 -5 Chicken thighs, Skinless and boneless
  • 1 Tsp kashmiri chilli powder
  • 1 Tbsp lemon juice
  • 1/2 Cup plain yogurt
  • 1/2 Tsp chilli powder
  • 1 Tbsp ginger-garlic-chilli paste
  • 1/2 Tsp garam masala
  • 1 Tbsp oil
  • 1 Tbsp melted butter
  • Salt to taste
For Sauce:
  • 3 Tbsp melted butter
  • 2 Cardamom pods
  • 3-4 Cloves
  • 4-5 Peppercorns
  • 1 Inch piece of cinnamon 
  • 1 Tbsp ginger-garlic-chilli paste
  • 2 Large tomatoes, chopped
  • 1/2 Tbsp kashmiri chilli powder
  • 1/2 Tsp garam masala
  • 2 Tsp sugar
  • 1/2 Tsp kasoori methi (Dried fenugreek leaves), crushed into coarse powder
  • 1/2 Cup cream/ Thick creamy yogurt
  • Salt to taste
How to..
  • With a sharp knife, make slits across the chicken thighs.
  • Mix kashmiri chilli powder, lemon juice and salt and rub it on the chicken pieces. Set aside for about 20 minutes.
  • In a separate bowl, mix yogurt, chilli powder, ginger-garlic-chilli paste, garam masala and oil. Add this marinate to the chicken pieces, mix well and refrigerate for 2-4 hours.
  • Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius. 
  • Place the marinated chicken pieces onto a baking sheet lined with aluminum foil. Spread a few drops of melted butter on each piece and bake for about 20 minutes turning once half way through.
  • Remove from heat and allow it to cool. Then cut into bite size pieces.
  • Heat 2 Tbsp butter in a non stick pan.
  • Add cardamom, cloves, pepper and cinnamon and fry for a minute.
  • Add ginger-garlic-chilli paste and fry for 12-15 seconds.
  • Add the chopped tomatoes and mix well. Cook on high heat till the tomatoes get mushy.
  • Remove from heat and allow the tomatoes to cool. Then add the tomatoes to a blender and make a puree.
  • Strain the puree through a soup strainer and you will be left with a smooth tomato puree. Discard the pulp in the strainer.
  • Heat 1 Tbsp butter in the same pan. Add the smooth tomato puree, salt, chilli powder, garam masala and 1/2 cup water. Mix well and bring to a boil. Then simmer on medium heat for 10 minutes.
  • Add sugar, kasoori methi, cream/whipped yogurt and mix well. 
  • Add chicken pieces and simmer for 5 minutes. Serve hot with roti or naan. 
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