Butter Chicken (Murgh Makhani)
Butter Chicken (Murgh Makhani). This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is similar to British tikka masala. It's quite a mild curry compared to many Indian curries. Butter chicken is composed of pieces of chicken cooked in a mildly spiced tomato and cream sauce. To cook Butter Chicken (Murgh Makhani) you need 25 ingredients and 10 steps easily.
The ingredients needed to make Butter Chicken (Murgh Makhani):
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of For the Marinade:
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450 gms of Zorabian Breast Boneless Chicken Pieces
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1 tbsp of Lemon Juice
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1 tbsp of Ginger Garlic Paste
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2-3 of Green Chillies (Finely Chopped)
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1/2 tsp of Garam Masala
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1 tbsp of Oil
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1 tsp of Chilli Powder
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to taste of Salt
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1/4 cup of Hung Curd
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1 tbsp of Coriander Leaves (Finely Chopped)
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of For Butter Chicken Sauce:
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1 cup of Tomato Puree
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1 inch of Ginger + 4 cloves Garlic + 2-3 Green Chillies (Make Paste)
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10 of Cashewnuts (Soaked in hot water for 15 mins) Make a paste
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1/2 tsp of Red Chilli Powder
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1/4 tsp of Roasted Cumin Powder
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1/2 tsp of Garam Masala
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1 tsp of Tandoori Masala
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1 tsp of Sugar
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1 tbsp of Kasuri Methi
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1/4-1/2 cup of Cream/Fresh Malai
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4-5 tbsp of Butter
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1 tbsp of Oil
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to taste of Salt
Steps to make Butter Chicken (Murgh Makhani):
- Wash the chicken pieces well and drain out the water completely. Add the chicken pieces in a large bowl. Pat dry with a napkin so that the marinade sticks to it. Add all the ingredients listed under for the chicken marinade. Mix well and let it marinate for a minimum of 2 to 3 hours or overnight.
- Place the chicken pieces on a baking sheet lined with aluminium foil. Grill for about 20 minutes, turning sides once or until the chicken is cooked through. Broil for an additional 3 to 4 minutes to get that charred look. You can also fry it on the stove top instead of cooking in the oven.
- Whilst the chicken is grilling, prepare the curry. Heat 3 tablespoons butter plus oil in a heavy bottomed pan/kadai. Add whole spices.
- When the spices become fragrant, add ginger garlic green chilli paste. Saute until fragrant.
- Add tomato puree. Mix well with the seasoned butter. Cover and let it cook on medium heat until it leaves fat. Stir in between to prevent any sticking at the bottom of the pan. This will take about 3 to 5 minutes.
- Now add salt to season, sugar to balance the tartness of the tomatoes, kasuri methi, red chilli powder, roasted cumin powder, garam masala and tandoori masala. Saute it on medium heat for another minute.
- Add cashewnut paste. Saute it on medium heat for another 1 to 2 minutes until it leaves fat at the sides of the wok.
- Add 3/4 to 1 cup water (adjust as per desired consistency, add about 1/2 cup water for very thick sauce). Mix well and bring it to a boil. Check for seasonings and adjust now.
- Add the grilled chicken pieces. Mix well and let it simmer covered for another 10 minutes.
- Finally, add the cream and 1 to 2 tablespoons of butter. Mix well and simmer for another 1 to 2 minutes. Finish it off with a little sprinkle of kasuri methi. Switch off the heat and serve with any flatbread.
It is really a delicious butter chicken curry which stands on top list of menu of any Indian restaurant. Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. History of Butter Chicken: It is said that butter chicken was invented by Kundan Lal Gujral of the famous Moti Mahal chain of restaurants, who added leftover cooked tandoori chicken to a tomato gravy, in an attempt to use it and the rest is history. It is called Murgh Makhani on their menu.
