Butter Chicken (Murg Makhani) Recipe

Butter chicken or Murg Makhani is an Indian dish originating from the northern part of India. The chicken is cooked in tomato puree and butter.It is a flavourful dish, easy to cook and perfect for any occasion.

Enjoy! 

For Marination:

800 grams Chicken cut into pieces

1 tbsp slightly sour Yoghurt

1 tbsp Vinegar or Lemon juice

1 tsp Coriander powder

2 tbsp Tandoori Masala

1 tsp Ginger Paste

2 tsp Garlic paste

Salt to taste

For Gravy:

4 large tomatoes (Chopped, deseeded and made into a puree)

4 tbsp Butter

1 tbsp Fresh Cream

1.5 Tbsp Cashew paste

Salt and sugar to taste

1 tsp kasuri meethi leaves (Chopped)

Procedure:

1.       Prick holes and make cuts in the chicken pieces. Make a paste of all the ingredients mentioned under For Marination and rub it thoroughly over the chicken pieces. Keep it aside for 1.5 hours to two hours. For best Flavours, marinade the chicken overnight.

2.      Take a heavy bottomed pan and heat the butter. After the butter starts to sizzle, put the marinated chicken on it. Cover and cook for about 10 minutes or till the chicken is fully cooked or water has come out of the chicken.

3.      Now add the tomato puree, salt, sugar and cashew paste and cook uncovered on medium heat for about 5 minutes till the puree thickens and the fat seperates.

4.      Stir in the beaten cream and add the Kasuri Meethi leaves. Cover and simmer on low heat for about 5 to 7 minutes or till the curry is consistent and the chicken is properly cooked.

Just before serving the Chicken, pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.

Note:

1.      For a thick smooth cashew paste. Put the cashew in water for half an hour. Then grind to paste.

2.     This dish can be served best with Jeera rice, Indian Roti, Naan.