Monday, 5 October 2015

Restaurant Style Butter Chicken-Murgh Makhani

Preparation time-45 minutes
  • Chicken(washed)-500 gm
  • Chopped tomato-5(medium)
  • Chopped ginger-2 inch
  • Green chilli-2
  • Garlic cloves (peeled)-10 to 12
  • Curd/yogurt- 2 tbsp
  • Fresh cream-2 tbsp
  • Cashew-13 to 15
  • Butter-50 gm or 3 tbsp
  • Turmeric powder-1 tsp
  • Kashmiri red chilli powder-1 tsp
  • Coriander powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Garam masala powder-1/2 tsp
  • Chicken tandoori masala-1/2 tsp
  • Cumin seeds-1/2 tsp
  • Kasuri methi (dry fenugreek leaves)-1 tsp
  • Cooking oil-4 tbsp
  • Salt to taste
  • Add curd, tandoori chicken masala, 1/2 tsp turmeric powder, 1/2 tsp kashmiri red chilli powder into the chicken.
  • Mix it properly and keep it aside for 15-20 minutes.
Masala paste-
  • Heat a pan, add 1 tbsp of butter and let it melt.
  • Add cumin seeds and fry it for few seconds,
  • Add ginger, green chilli, garlic and cashew, fry it for a minute on low-medium flame.
  • Add tomato and fry it on medium flame till it turns little soft(2-3 minutes).
  • Turn off the flame and take it out in a blending jar, let it cool down a bit.
  • Blend it into thick smooth paste, do not add water.
Chicken Fry-
  1. Heat oil in pan, add marinated chicken, fry it on medium flame for 7-8 minutes, keep flipping the sides.
  2. Take out the fried chicken on kitchen towel and keep it aside.
Curry Preparation:
  • Heat Butter in a pan, add turmeric powder, red chilli powder, coriander powder and cumin powder.
  • Mix it and fry the dry spices for a minute on low-medium flame, keep stirring.
  • Add the blended masala paste, mix it and cover the pan, cook it for a minute on medium flame.
  • Add a glass of water and stir it, increase the flame to high and let it come to boil.
  • Once the curry starts boiling, add the fried chicken in the curry and gently mix it.
  • Add salt to taste (remember we had used salt earlier as well) and mix it.
  • Cover the pan and cook it for 4-5 minutes on low-medium flame.
  • Add fresh cream and garam masala powder and mix it.
  • Cover the pan and cook it on medium flame for 2 minutes.
  • Meanwhile, roast the kasuri methi in a pan for 1/2 minute.
  • Rub the roasted kasuri methi on your palm and sprinkle it on the curry.
  • Mix it, cover and cook it for another minute on medium flame.
  • Turn off the flame, garnish with butter and fresh cream.
  • Serve hot with Paratha, Kulcha, Naan. 

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