Butter chicken or murg makhani is an Indian curry in which tender chicken is cooked in tomato based sauce. It has higher levels of creaminess.
Butter chicken or murg makhani originated in india. Chicken is marinated long hours in lemon juice, hung curd and spices. Then they are cooked in tandoor. This chicken pieces are then added in a creamy, buttery , ginger garlic tomato sauce. Its cooked till much if the water is evaporated, the texture of the dish is very smooth and velvety.
INGREDIENTS
FOR MARINATION
- Chicken breast 1
- Lemon juice 1 tbsp
- Hung curd 4 tbsp
- Kashmiri Chilli powder 2 tsp
- Ginger garlic paste 1 tsp
- Garam masala powder 1 tsp
- Coriander powder 1 tsp
- Butter 1 tbsp
- Salt 1 tsp
FOR THE GRAVY
- Butter 2 -3 tbsp
- Cardamom 4
- Sugar or honey 1 tsp
- Mace one small piece
- Cream 1 tbsp
- Ginger garlic paste 1 tbsp
- Salt 1 tsp
- Kashmiri chilli powder 2 tsp
- 6 big tomatoes
OTHER INGREDIENTS
- Charcoal
- Ghee 1 tsp
METHOD
Marinate the chicken in a bowl with lemon juice, garlic ginger paste, garam masala, Kashmiri chillies, coriander, butter , hung curd and salt. Mix everything well and refrigerate overnight or for 4 to 5 hours.
Blend the tomatoes into a fine puree. In a kadai or deep frying pan add butter, ginger garlic paste, cardamom and mace. Wait for half a minute. Add the tomatoes and cook till tomatoes reduces to half. Let it cool down. Blend it to a fine paste.
Add this fine paste into the kadai, add honey, Kashmiri chilli and salt. Cook for ten minutes on low heat ,add water if necessary. Turn off heat cool and blend again. This time you will get a very creamy texture. Keep aside.
In an iron tawa add the chicken pieces , cover and cook on low to medium heat. Occasionally turn the chicken pieces over.
Once the liquid is evaporated turn off heat. Don’t overcook the chicken, it should be moist.
Heat a charcoal and keep in a small vessel add ghee and keep the vessel in middle of the chicken. Close it. You will get a charcoal or tandoor flavor on the chicken. Keep it aside.
Add a tbsp butter and again add the tomato paste, add little water and adjust the consistency of gravy. The gravy consistency should be thick and most of the water should be evaporated, it will be smooth and velvety. Add the chicken pieces in the gravy on low heat. Cook for 5 to 10 minutes. Adjust salt accordingly. Add the fresh cream, mix it well.
Turn off heat. Serve hot with naan / Indian bread or rice.
Chick
