Saturday, June 27, 2015

RESTAURANT STYLE BUTTER CHICKEN / Chicken Makhani

Butter chicken / murgh makhani is an Authentic Indian chicken gravy which has its roots in Punjabi cuisine. This chicken gravy is a mildly spiced tomato based curry sauce. I made it for today's dinner with my homemade wheat naans.


Restaurant style Butter chicken / Chicken Makhani 
Ingredients :

Chicken : 1 large boneless breast piece, 8oz, cut into small cubes
Purple Onion : 1 large or 1 1/2 medium, cubed
Tomatoes : 2, cubed
Garlic : 5 cloves
Ginger : 1 inch piece
Cardamom : 3
Cumin : 1/2tsp
Coriander leaves : 2 springs
Butter :1 tbsp

For the Marinade :

Green chilly : 2
Yogurt : 2tbsp
Lemon juice / Vinegar : 1tsp
Garma Masala : 1/4tsp
Kasoori Methi : 1/4tsp
Cumin : 1/2tsp
Salt : 1/2tsp

For Makhani gravy/ Butter chicken gravy :

Purple onion : 1/2 Cup(1/2 of a large onion) , finely chopped
Bay leaf : 2
Chilly powder : 1/2 tsp
Coriander powder : 1/2tsp
Kasoori methi : 1/2 tsp
Coriander leaves : 1/4 cup, chopped
Cumin Powder : 1/2 tsp
Garam Masala : 1/2 tsp
Sugar : 1/2 tsp
Honey : 1 tsp
Butter : 1/2 tbsp
Salt
Oil : 1tsp
Tomato sauce / Ketchup : 1 tbsp
Red / Orange food color : optional
Whipping cream / Half and half : 1/2cup
Salt


Restaurant style Butter chicken / Chicken Makhani 
How to make the restaurent style Chicken Makhani / Butter chicken Masala :

1. Make a paste of ginger, garlic and coriander leaves.  Add half of it to the cleaned and cubed chicken cubes along with all ingredients listed under "For the marinade". Mix well with your hand and refrigerate in a glass bowl / zip lock cover for min 20 min. Meanwhile you can start making the gravy :)

2. Add oil in a heavy bottom kadai and add cumin seeds and cardamom. When its roasted, add cubed onion and saute for 4- 6 minutes or till its translucent. Now add the tomatoes and cook till the water evaporates, 4-5 minutes. Now transfer it to a flat plate / bowl and allow to cool. Grind it to a smooth paste when its completely cooled.

3. In the same kadai, add butter and shallow fry the chicken pieces at medium flame. When it is 80% done Remove it from kadai and transfer to a bowl and turn the heat to low flame. ( Make sure the chicken pieces are soft , do not fry it for long time and make it hard.) 

4. Start making out Chicken Makhani gravy : Add the remaining 1/2 tbsp butter and add our spices listed under "for the makhani gravy", bay leaf, garam masala, cumin powder, coriander powder, chilly powder and kasoori methi in the same order. Stir well and roast it for a minute and add our ginger-garlic-coriander leaves paste(step 1). Fry well and add chopped purple onion.

5. Now add the paste of onion, tomato mixture (step 2), tomato sauce, sugar, honey and combine well. Saute  for few minutes and add  1 1/2 Cups of water and close the kadai with a tight lid. After 5 minutes open the lid and add the chicken cubes, salt, food color and coriander leaves. 

6. Cook for 5minutes in medium flame and finally add cream and allow to boil for one minute. Turn off the flame and our restaurant style butter chicken / Chicken makhani is ready to serve.

7. Serve hot with any Naan / chappathi / pulao

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2 comments:

  1. That color is absolutely tempting! Looks very much like restaurant style...

    ReplyDelete