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Butter Chicken

Saturday, December 5, 2009













Butter Chicken--- The name itself makes us lip smacking for sure.. 
Butter Chicken is one of those best known Indian foods all over the world.  Also commonly known as Murg Makhani, Butter Chicken tastes great with  Naans , rice chapathi..
I love butter chicken to my death. I jus go with chicken when it comes to non-veg. I been trying this dish with many recipes and never felt the same taste that restaurants  has.. So i mixed vah's recipe n the one i got from my mom. 
Normally, Butter Chicken is made with tandoori chicken in cashew sauce. But i don't have time to prepare tandoori chicken, so i made it with regular chicken. For the  sauce, instead of using cashews i used almonds. It doesn't make that big difference, instead u can get goodness of almonds. 
Butter chicken or Murgh Makhani is an Indian dish, popular in countries all over the world. The origins of butter chicken can be traced back to Delhi, during the period of Mughal Empire According to a documentary by the Discovery Channel, butter chicken recipe was invented by a person working in the kitchen staff of a famous restaurant called Moti Mahal located in Daryaganj, the central region of Delhi. While the dish's general recipe is well known, the actual flavor can vary from restaurant to restaurant even within India.(wiki)


Here is the recipe for 
Ingredients:
Chicken: 1 lb, boneless
Onion: 1 big, chopped
Tomato Puree : 1 cup or 3 tomato medium, chopped
Almonds: 2 tbsp
Milk: 1tbsp
Butter: 2-3 tbsp
Evaporated milk: 1/2 cup
Cream: 1tbsp
Yogurt: 1tbsp
Oil: 1tbsp
Cumin seeds: 1tsp
Kasthuri methi/fenugreek powder: 1tsp+ a pinch
Ginger garlic paste: 1+1tsp
Turmeric: 1tsp
Red chili Powder: 1+1 tsp
Coriander Powder: 2+1 tsp
Garam Masala:1tsp
Sugar: 1tsp
Salt: to taste
Cilantro: to garnish
Red Color: 1/2 tsp
Preparation:
1) Wash chicken n cut into medium sized pieces. 
2) In a bowl mix chicken, yogurt, chili powder, coriander powder, ginger garlic paste-each 1tsp and a pinch of fenugreek powder. Set aside for 10-15 mins.
3) In a a pan, heat oil n shallow fry the chicken pieces until they turn golden brown on both sides, on medium heat.
4) Now in the same pan, add 1 tbsp butter n melt it.
5) Add cumin seeds n fry for 30secs. Add onion n fry for 6-7 mins on medium heat.
6) Add  ginger garlic paste  n fry for 2 mins.
7) Add tomato puree, turmeric, fenugreek powder, red chili powder, salt and fry for 4-5 mins.
8) Soak almonds in 1tbsp milk. (do it when u start cooking)
9) Let it cool. Blend in a mixer by adding soaked almonds to a smooth paste.
10) In the same pan add remaining butter and melt it. Add onion-tomato-almond paste n cook for couple mins.
11) Add  1 cup of water n bring to a boil. 
12) Now add chicken ,salt, remaining  coriander powder and chili powder, evaporated milk and cook  for 5 mins on low heat, covered.
13) Add Color by mixing with 2tsp of water, sugar n fresh cream and cook for couple mins.
14) Add garam masala n switch off the heat n cover.
15) Let it cool for 10 mins. garnish with cilantro  n serve.
Enjoy this delicious colorful mouth watering butter chicken with rice, naan, chapathi


Tip: U can cook tomatoes n almonds with onion instead of making puree n soaking almonds in milk.

4 comments:

SE(Denufood) December 6, 2009 at 6:20 AM  

yummy..yummy...looks so inviting...i have never made butter chicken the punjabi way..we do as different one..this reminds me to post the recipe..

Siddhi Shirsat December 7, 2009 at 1:39 PM  

hey this butter chicken is damn tempting..m following u for more such tasty recipes

Silpa December 8, 2009 at 2:44 PM  

thank you se n siddhi

my kitchen December 9, 2009 at 10:53 PM  

Tempting butter chicken,looks good

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