Butter chicken aka murgh makhani is a dish that was developed in Punjab back in the 1950’s. The dish is enjoyed by everyone and is a repeat order for many every day. It consists of chicken made with mildly spiced curry sauce, which is rich in butter and cream and is mostly served with butter naan. This is one of the loved cuisines and consists of renowned Mughlai cooking.
The history of Butter Chicken is even more fascinating as it was introduced to the world by Kundan Lal Jaggi, whose a successful restaurateur.
It is a very flexible in recipe department as there are many ways of preparing Butter Chicken, from adding Cayenne Pepper to adding thick whipped cream.
We are glad to introduce Just2Eat’s ready to eat Butter Chicken to the world. Believe me, its something you can have every day and also people who are interested in the ingredients and recipe, we are posting the recipe for you.
1. Boneless Chicken – Cut into 1½ inch pieces 400 grams
2. Lemon juice – 1 tablespoon
3. Kashmiri Red Chilli Powder – 1 teaspoon
4. Salt – To taste
5. Butter – 2 tablespoons
1. Yogurt – 1/2 cup
2. Ginger paste – 2 teaspoons
3. Garlic paste – 2 teaspoons
4. Kashmiri Red Chili Powder – 1/2 teaspoon
5. Garam Masala Powder – 1/2 teaspoon
6. Salt – To taste
7. Mustard Oil – 2 teaspoons
FOR MAKHANI GRAVY
1. Butter – 2 tablespoons
2. Green Cardamom – 2
3. Clove – 2
4. Black Peppercorns – 2 or 3
5. Cinnamon – 1-inch piece
6. Ginger Paste – 1 teaspoon
7. Garlic Paste – 1 teaspoon
8. Tomato Puree – 1/2 cup
9. Red Chili Powder – 1/2 teaspoon
10. Salt – To taste
11. Sugar – 2 tablespoons
12. Kasoori Methi – 1/2 teaspoon
13. Fresh cream – 1/2 cup
Apply a mixture of red chili powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.
Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic paste, red chili and garam masala powders, salt and mustard oil.
Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.
Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.
Baste with the butter and cook for another two minutes. Remove and set aside.
To make the makhani gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns, and cinnamon.
Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chili powder, salt and half cup of water.
Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi.
Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with butter naan.
Here is some Nutrition Info,
Calories: 1242 Kcal
Carbohydrates: 30.8 grams
Protein: 110.6 grams
Fat: 75.1 grams