Indian Butter Chicken (Murgh Makhani)
The Punjabi Murgh Makhani, better known as Butter Chicken is perhaps one of the most renowned Indian dishes of all time, having a huge fan following all across the world. On this Republic day, our favourite food blogger Anju Sivadas is here to delight your taste buds with this easy yet delectable Butter Chicken recipe. Pair it up with naan or roti or even some rice, you are sure to have a winning, crowd pleasing meal. It is mildly spiced yet packed with flavor, a dish that both kids and elders will enjoy.
Ingredients
- Chicken – 1 kg
- Butter- 4 or 5 tbsp
- Onion – 3 or 4, chopped
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Tomato puree – of 3 tomatoes
- Tomato sauce – 3 or 4 tbsp
- Chilly powder – 2 1/2 tbsp or as needed
- Coriander powder – 2 tbsp
- Turmeric powder – 1/2 tsp
- Garam masala powder – 1 1/2 tsp
- Kasuri methi – 1 tsp + 1/2 tsp
- Fresh cream – 1 cup
- Cashew nut – 1/4 cup
- Coriander leaves
- Salt to taste
Method
- Soak 1/4 cup of cashew nut in milk or water
- Heat a heavy bottomed pan, add butter and chopped onion. When the onion starts to become brown, add ginger and garlic
- Add chilly powder, coriander powder and turmeric powder when the raw smell goes off
- Mix well and saute for 2 to 3 mins in low flame.Add tomato puree and tomato sauce. Add salt
- Mix well and add fresh cream, 1 tsp kasuri methi and chicken pieces
- Mix well, cover and cook
- When the chicken is cooked add garam masala powder. Let it simmer for 5 mins
- Now grind the soaked cashews to a smooth paste and add it to the curry. Mix well and turn off the stove
- Sprinkle 1/2 tsp kasuri methi and coriander leaves
Serve it with piping hot roti, rice or naan. You can pair the butter chicken with our delicious Capsicum Rice as well.
