Sunday, 4 November 2012

BUTTER CHICKEN MASALA/ MURGH MAKHANI

                     Anybody who knows me well will tell you that Im a big fan of North Indian food. My favourite being butter chicken and butter naan!......smack! yum!

                     Sitting here in Malaysia, I end up craving for the perfect butter chicken. I found this recipe on look whos cooking too. Her pictures are so tempting... Iv made this butter chicken thrice already.... Each time licking my fingers with every bite :D
                     
                     We eat this with whole wheat naans or chapathis. Will post the recipe for the whole wheat naans in my next post. Look out for them! :D


INGREDIENTS:
for the marinade:
500 gms boneless chicken, cut into bite size pieces
2 tbsps ginger garlic paste
65 ml plain yoghurt
1/2 tbsp kashmiri chilli powder
1/2 tsp garam masala
1/2 tbsp oil
salt

for the sauce:
1 onion, pureed
1 tbsp ginger garlic paste
3 cardamoms, 3 cloves, 1 small piece
3-4 green chilli, cut lengthwise
100 ml water
1/2 tsp kashmiri chilli powder
60 ml single cream
1 tbsp sugar
400 gms tinned peeled tomatoes
2 tsp kasoori methi
50 gms butter
50 gms cashewnuts, ground to paste using little water
oil
salt



PROCESS:
  • whisk together all the ingredients in the 'to marinade' and pour over the chicken pieces. Rub over the chicken pieces and let it marinate for atleast an hour. For best results marinate overnight.
  • When marinating period is over, place the chicken on a baking tray and grill at 175 degrees celcius for about 20 mins.
  • Take a wok and heat 2 tbsps oil. saute the cardamoms, cloves and cinnamon.
  • Add the pureed onion. saute for a minute.
  • Add the ginger garlic paste and the green chillies.
  • Add the tinned tomatoes. Add the water and close the lid. On low flame cook for 15 to 20 mins till the tomatoes are pureed.
  • Take off the heat and cool. After it has cooled blend to form a paste like consistency.
  • Place it back on the stove and bring to boil. Add necessary salt.
  • Add the cashewnuts paste. Mix well.
  • Add the sugar, chilli powder. stir.
  • Add the butter and kasoori methi.
  • Let the sauce bubble on medium heat.
  • Add the grilled chicken pieces and the cream
  • simmer for 5-8 mins and remove from flame.

12 comments:

  1. You are kidding!! Though not much of a non-veg eater... Butter Chicken is my fav too... these look so perfect and the colour... oh my!

    ReplyDelete
  2. beautiful color.. tempting..

    ReplyDelete
  3. Highly irresistible and flavourful murgh makhani.

    ReplyDelete
  4. Very tempting & flavorful curry, really made my mouth water!

    ReplyDelete
  5. wow very tempting recipe,luks gr8!

    ReplyDelete
  6. I am so cravbing chicken.. but with avian flu have to curb my cravings!

    ReplyDelete
  7. Lovely gravy.
    http://realhomecookedfood.blogspot.com

    ReplyDelete
  8. Very delicious and flavourful recipe.

    ReplyDelete
  9. Lovely recipe..
    first time here,nice space u have :) following u..

    ReplyDelete
  10. wow..rich & creamy & a sure treat too!!! Nice recipe..
    Prathima Rao
    Prats Corner

    ReplyDelete