Apr 1, 2012

Butter chicken

Butter chicken (or murgh makhani) is part of Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to a Punjabi restaurant called Moti Mahal in Delhi. Butter Chicken is regarded to have been first introduced by Moti Mahal in Daryaganj, Delhi.
The name itself makes you feel hungry.Have tried many ways of making, but this particular recipe has come out the best. Its almost the same as you get in the restaurants.

Marination - Minimum for 1 hr
Boneless chicken - 500gm
Tandoori masala - 1 tbs
Curd - 1/2 cup
Ginger Garlic paste - 1 tbs
Salt to taste

Onion - 2 medium size finely chopped
Tomatoes - 2 medium sized (blanched) & grinded
ginger garlic paste - 1/2 tbs
butter - 4 tbs ( You can combine it with oil as well )
Cream - 1/4 cup fresh cream
Cashew - 1 tbs soaked in water and grinded to a paste
Kasoori Methi - 1 tsp
turmeric - 1/2 tsp
red chilli powder - 1 tsp (Preferably Kashmiri)
garam masala - 1/2 tsp
chopped coriander for garnishing

Heat half of the butter in a cooking vessel add the marinated chicken and cook till 3/4th done.Keep aside
Heat the remaining butter in the same vessel add onions along with a bit of salt & ginger garlic paste fry till the onions turn pinkish brown. Add kasoori methi ( rub it with the palms )turmeric powder, red chilli powder, garam masala powder fry with the onions for sometime then add the tomatoes, cashew paste. After a few minutes add the chicken & salt cover and cook until the chicken is fully cooked. Add cream and cook for a 2 to 3 min on medium low flame. Garnish with chopped coriander and a bit of cream. Enjoy with hot parathas, phulkas or steamed rice.

Cashews soaked in warm water
Frying onions in butter

Marinated chicken

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