Murgh Makhani | Butter chicken
butter chicken recipe
Servings: 4 people
Calories: 380kcal
Pin Recipe
Ingredients
For marination
- 500 gms boneless chicken
- salt to taste
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- 1/2 no lemon squeeze
- 1/2 tsp garam masala
- 1/4 cup curd
To cook and grind
- 3 large tomatoes - roughly chopped
- 1 medium onion - roughly chopped
- 6-7 cloves garlic
- 1 inch ginger
- 1 inch cinnamon
- 5 no cloves
- 1 no star anise
- 1 no black cardamom
- 5 no cardamom
- 1 no green chilli
- 2-3 tbsp cashews
- 2 tbsp butter
to make the curry
- 2 tsp butter
- 1 tsp kashmiri chilli powder
- salt to taste
- 1/8 tsp kasuri methi
- 1/8 tsp garam masala
- 1/8 tsp sugar
- 1/3 cup fresh cream
- 1 tsp oil - to fry the chicken pieces
Instructions
- Marinate the chicken with everything given under "For marination" section. Marinate for a minimum of 1 hour.
- pan fry/grill the marinated pieces in medium heat tossing in between until it is roasted and turns golden on all sides.
- Take a sauce pot and add all the ingredients listed under "To cook and grind" except cashews and butter with 2 cups water.
- let it boil until the tomatoes are soft.
- further, add cashews and butter, mix well.
- Let the mixture cool and grind it to a fine paste.
- strain the masala into a wide pan and add butter, kashmiri chilli, salt, kasuri methi, garam masala and sugar.
- mix well and let the curry come to a boil.
- When it boils, add fresh cream and mix well. let the curry come to a boil again in simmer.
- At this stage, add the fried chicken pieces. Mix well. let the chicken pieces soak in the curry in simmer for about 2-5 minutes.
- put off and serve the curry with fresh cream and kasuri methi on top.