Murg Makhani or Butter Chicken is one of our favorite dishes when it comes to Chicken preparations and we always find ourselves ordering this dish whenever we go out for dinner in a restaurant. We both are huge fan of Makhani recipes whether it's:
The origin of this recipe is from a restaurant named "Moti Mahal" in Delhi where the leftover Tandoori Chicken pieces is cooked in a rich, buttery, creamy tomato based curry.
I'm so much addicted to this Makhani gravy that these days the above mentioned dishes are getting place on my dinning table very frequently. Moreover, if you have this Makhani gravy handy then you can come out with so many options either veg or non-veg which is very helpful when all of sudden some guests arrives at your place.
Let's start cooking:
Ingredients:
For the marination:
1.Chicken(8-10 pieces): 700-800 gms
2. Yogurt: 1 cup
3. Ginger-Garlic Paste: 2 tbsp
4. Turmeric Powder: 1/4 tsp
5. Kashmiri Red Chili Powder: 1/4 tsp
6. Cumin Powder: 1/4 tsp
7. Coriander Powder: 1/4 tsp
8. Garam Masala Powder: 1/4 tsp
9. Kasuri Methi (Dried Fenugreek Leaves): a pinch
10. Salt to taste
11. Oil: 1 tbsp
12. Lemon Juice: 1 tbsp
For Makhani Gravy:
1. Onions (roughly chopped): 1 cup
2. Garlic(finely chopped): 2 tbsp
3. Ginger (juliennes): 1 tbsp
4. Tomatoes (large): 3
5. Cashew nuts: 7-8
6. Green Cardamoms: 2-3
7. Mace (Javitri): 1 floret
8. Turmeric Powder: 1 tsp
9. Kashmiri red chili powder: 2 tsp
10. Garam Masala Powder: 1 tsp
11. Kasuri Methi: 1 to tbsp
12. Salt to taste
13. Sugar to taste (optional)
14. Oil: 4-5 tbsp
15. Green Chilies: 2-3 (adjust to your requirement)
16. Cilantro for garnishing
17. Butter: 1 tbsp
Method:
For making Tandoori Chicken:
1. Clean and wash the chicken pieces throughouly.
2. In a bowl take the chicken pieces and marinate it with salt, lemon juice and kashmiri red chilli powder. Mix well and let it rest for 10-15 mins.
3. In another bowl mix all the ingredients (yogurt, turmeric powder, cumin powder, coriander powder, garam masala powder, kasuri methi, oil and ginger-garlic paste). Mix well and make a smooth mixture.
4. Coat the chicken mixture with this marinate and let it rest for another 2-3 hours.
5. Grill these chicken pieces from both the sides on a grill pan, microwave or oven. Keep them aside.
For Making Makhani Gravy:
1. Soak the cashew nuts in warm water and grind it into thick paste.
2. Place a pan on medium heat and add in the oil. Add green cardamoms and mace. Once you get a nice aroma add chopped onions and fry them till they get a nice brown color.
3. Add garlic and fry them for 1-2 mins. Now add chopped tomatoes, salt, turmeric powder, kashmiri red chilli powder, kasuri methi, salt and sugar. Mix all these spices together. Cover the lid and cook till tomatoes gets mushy.
4. Let the mixture cool down and then make a smooth puree, strain it well to discard the seeds of cardamoms or pieces of mace.
5. In the same pan add 1 tbsp of oil and add julienned ginger and green chilies. Let it cook for 1-2 mins and then add the strained puree. Cover the lid and let it cook for 8-10 mins.
6. Add cashew nut paste. Adjust the consistency of the gravy, if it looks too thick add few tbsps of hot water. Let it cook for 2-3 mins.
7. Add the Tandoori Chicken pieces in this gravy. Cook for another 8-10 mins.
8. Now its time to add fresh cream and stir gently. Check the seasoning and adjust it as per requirement.
9. When you're ready to serve take out this curry on a serving plate. Add a dash of cream and garnish it with finely chopped cilantro and green chilies.
10. Serve your Murg Makhani with Butter Naan, Fried Rice etc. Enjoy!!
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