Butter Chicken

Name: Butter Chicken
Yield: 2 portions
Cuisine: Indian
Ingredients: 2 tablespoon butter; 400 gm Chicken; 1 teaspoon Kashmiri chilli powder; 1 tablespoon lemon juice; to taste Salt; Marinate :; 1/2 cup yogurt; 2 teaspoon ginger paste; 2 teaspoon garlic paste; 1/2 teaspoon Kashmiri chilli powder,; 1/2 teaspoon Garam masala; to taste salt; 2 teaspoon mustard oil; Makhni gravy :; 2 tablespoon butter; 2 green cardamoms; 2 cloves; 2-3 black peppercorns; 1 inch cinnamon stick; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 1/2 cup tomato purée; 1/2 teaspoon red chilli powder,; to taste salt; 2 tablespoon sugar or honey; 1/2 teaspoon dried fenugreek leaves (powdered form); 1/2 cup fresh cream

chef_ksg @cook_12055600

New Delhi

Butter Chicken or murgh makhani is an Indian dish popular in countries all over the world where Indian restaurants are found. The dish was invented by accident at Moti Mahal Restaurant in Daryaganj, New Delhi. While the dish's general recipe is well known, the actual flavor can vary from restaurant to restaurant even within Delhi.
It is a dish made by marinating a chicken overnight in a yoghurt and spice mixture. The chicken is then roasted.
A sauce is made from butter, tomatoes, almonds and various spices, usually including the famous tandoori masala spice mix, and sometimes cream. Once the sauce is prepared, the marinated and roasted chicken is chopped and added to it.

chef_ksg @cook_12055600

Saved

Ingredients

2 portions

2 tablespoonbutter
400 gmChicken
1 teaspoonKashmiri chilli powder
1 tablespoonlemon juice
to tasteSalt
Marinate :
1/2 cupyogurt
2 teaspoonginger paste
2 teaspoongarlic paste
1/2 teaspoonKashmiri chilli powder,
1/2 teaspoonGaram masala
to tastesalt
2 teaspoonmustard oil
Makhni gravy :
2 tablespoonbutter
2green cardamoms
2cloves
2-3black peppercorns
1 inchcinnamon stick
1 teaspoonginger paste
1 teaspoongarlic paste
1/2 cuptomato purée
1/2 teaspoonred chilli powder,
to tastesalt
2 tablespoonsugar or honey
1/2 teaspoondried fenugreek leaves (powdered form)
1/2 cupfresh cream

Saved

Steps

1

Rub a mixture of chilli powder, lemon juice and salt into the chicken and marinate for half an hour in the refrigerator.
2

For the marinade, tie the yogurt in a piece of Muslin cloth and hang over a bowl for 15-20mins to drain. Transfer thick yogurt to another bowl. Add ginger and garlic pastes, chilli and garam masala powders, salt and mustard oil.
3

Add the marinade to the chicken and place in the refrigerator for 3-4 hours to marinate.
4

Preheat an oven to 200C
5

Thread the chicken onto skewers and cook in the preheated oven until almost done. Baste with butter and cook for another 2-3minutes. Remove and set aside.
6

To make makhni gravy, heat butter in a non stick pan. Add cardamoms, cloves, peppercorns and cinnamon, and sauté for 2minutes. Add ginger and garlic pastes, and sauté for two minutes.
7

Add the tomato purée, chilli powder, salt and half cup of water, and bring the mixture to boil. Lower the heat and simmer for 10-15minutes. Keep it aside and cool it and blend it in a fine paste texture.
8

Now in non stick pan, add the blended makhni gravy, stir sugar or honey and powdered dried fenugreek leaves. Add the cooked chicken and cook over a low heat for 5-7minutes.
9

Stir in the fresh cream.
10

Garnish it with cream or butter or chopped corriender and ginger julienne and serve hot with naam or roti.