| Butter Chicken or Murg Makahani |
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SERVES : 4 to 6
INGREDIENTS
Chicken – 1 kg
Butter – 25 gms
TO MARINATE
Yogurt – 3 tbsp
Lime – 1 small
Salt to taste
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Chili Powder – 1 tsp
GRAVY
Butter – 25 gms
Chili powder – 2 tsp
Coriander powder – 2 tsp
Cumin powder – 2 tsp
Black pepper- 2 tsp
Tomato – 5 big
Sugar – 1 tsp
Salt to taste
Cream – 2 tsp
Green chili – 3 (finely chopped)
GARNISHING
Grated cheese/butter cream
Coriander leaves (fresh and chopped finely)
METHOD
Cut chicken into 8 – 10 pieces, wash and strain.
Prick pieces with a fork and mix with the ingredients given for, and marinate for 2 hrs.
After 2 hrs, melt 25 gms of butter in a wide pan, add chicken pieces, cover and cook until the meat becomes
tender.
When it's done well, leave the pan opened and cook on low heat to dry up the extra fluid in the pan, stir
alternatively in order to avoid burning.
Melt butter in another pan and add all the powder spices and fry for a minute.
Add chopped tomatoes and ginger with sugar and salt to taste and fry till the fat separates.
Stir in well beaten cream and reduce the heat.
Add chicken and finely chopped greenchillies, mix well, cover and cook on low heat for 5 minutes.
Serve it garnished with grated cheese/butter, whipped cream and finely chopped coriander leaves.
Serve hot with with Naan or Parantha. |
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