Indian Cuisine India Kitchen Food Recipe

Butter Chicken (Murgh Makhani)

Preparation time: 60 minutes

Cooking Time: 25 minutes

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Serves: 4

Required ingredients:

For Marination:

Tender Chicken — 3 pounds

Plain Yoghurt — 1 cup

Red Chili Powder — 1.5 tsp.

Garam Masala Powder — 1.5 tsp.

Garlic Paste — 1tbsp.

Ginger Paste — 1 tbsp.

Lemon Juice –2 tbsp.

Salt to taste

For Gravy:

Orange Colour — 3-4 drops

Finely Chopped Onions — 1 cup

Ginger Paste — 1 tbsp.

Garlic Paste — 1 tbsp.

Butter — 2/3 cup

Tomato Gravy — 2 cups

Cream — 0.25 cup

Chopped Green Coriander — 0.5 cup

Ginger Julienne — 1 tsp.

Honey — 4 tsp.

Salt to taste

Instructions:

1. Clean chicken and discard the skin. Make slits on the whole chicken with a knife. Pat the chicken dry. For the marination, mix all the remaining marination ingredients well and spread mixture on the chicken. Keep aside for about an hour.

2. After an hour, cook the whole chicken in oven at 150 degrees centigrade for ten minutes, cooking until the chicken is 3/4th done.

3. In a pan or wide skillet, heat butter and add onions, ginger and garlic paste. Fry until light brown and add chili powder.

Cut chicken into smaller (bite sized) pieces and cook for another minute. Now add tomato gravy and cook for another few minutes on moderate heat. Finish with cream, garam masala powder and honey. Garnish with ginger julienne, a little butter, chopped coriander and cream.

Goes especially well with Nan.

Tips on Marination:

* Use only thick yoghurt for marination.

* If desired sour, then do away with honey.

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