Friday, 19 October 2012

Butter Chicken

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Butter chicken also known as Murg Makhani is a part of Indian and Pakistan cuisine and popular in countries all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. 

Murgh Makhni


Chicken 500g (you can take boneless chicken cut in to cubes or chicken with bones)

For marinade:

Ginger garlic paste - 1tbsp

Red chili powder - 1 tsp
Salt - 1 tsp 
Lemon juice - 1tbsp
Yogurt - ½ cup
Garm masala - ½ tsp
A pinch of tandori color (a blend of red and yellow food colors) 
2 -3 tbsp oil

For gravy:

Oil - ¼ cup

Butter - 50g
Onion - 1 large (finely chopped)
Tomatoes - 2 large (blanched and ground into a smooth paste in a food processor)
Tomato past -1tbsp
Ginger Garlic paste – 1tbsp
Salt - to taste (1 tsp)
Red chili powder - 1tsp
Garam masla – ½ tsp
Dhania powder – ½ tsp
Fenugreek leaves (qasoori methi) 1tsp
Chicken stock – 1cup 
Pinch of tandori color. (If you don’t want to add food color then use 1tsp of tandori masla for the rich orange-red color)
½ cup water 
Cream - ¼ cup


Marinate the chicken in the marinade for at least 2-4 hours (preferably overnight). Preheat oven to 400°F (200°C). Place chicken on an oven sheet and bake in preheated oven for 20 minutes or heat oil in a pan, fry the chicken for 10 minutes and keep aside. 

Heat oil and butter in a pan and fry the onions till they get light brown then add the ginger garlic paste sprinkling a little now and then. After a few minutes add the blended tomatoes, tomato paste, red chili powder, salt and fry till the oil separates. Add the chicken stock and water, bring to boil, cover and cook for 10 minutes then add the chicken pieces in gravy along with all the remaining marinade dripping, fenugreek leaves and let it simmer for another 30 minutes or till until liquid is reduced by 1/3 (on medium flame). Add in the cream, garam masla, dhania Powder and mix it gently (keep the flame on medium-low) once the gravy reaches you desired consistency turn off the flame. Garnish with cream or coriander leaves. Butter chicken can be served with steamed rice, naan or parathas. Serves 5-6 

Note:  please adjust red chili powder and salt according to you own taste!!!

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