BUTTER CHICKEN 🐔
Butter chicken or murgh makhani is an Indian dish of chicken in a mildly spiced curry sauce. It is served in India and abroad. The dish has its roots in Punjabi cuisine and was developed by the Moti Mahal restaurant in Daryaganj Delhi, India.
Chicken is marinated for several hours in acream and spice mixture. The spices may include garam masala, ginger, garlic, lemonor lime, pepper, coriander, cumin, turmericand chili.
The chicken is usually cooked in a tandoor(traditional clay oven), but may be grilled, roasted, or pan fried. It is served in a mild curry sauce that includes butter. There are many variations on the composition and spicing of the sauce. Spices may includeasafoetida, cumin, cloves, cinnamon,coriander, pepper and fenugreek(Punjabi/Hindi: kasuri methi). Cream may be used in the sauce or as a garnish. Cashewpaste may be used as a thickener.
Garnishes can include butter, cream, green chillies, coriander, and fenugreek.
Our recipe for today is: butter chicken
The ingreadients:
Sauce:
1 kg Pulpy Tomatoes (over-ripened)
250 gms Spanish Onion
50 gms Cashewnut
2 tbsp. Dried Fenugreek Leaves
2 tsp. Honey
2 tsp. Coriander Powder
2 1/2 tsp. Kashmiri chili powder
Salt to taste
2 pcs. Cinnamon
4 pcs. Green Cardamom pods
4 pcs. Cloves
100gms Butter
1/2 cup Water
1 cup Milk
Marinated Chicken
1/2 kg Whole Chicken
75 gms Greek Yoghurt
30 ml Mustard Oil
50 gms Ginger Garlic Paste
1 tbsp. Kashmiri Red Chili Paste
A pinch of Green cardamom Powder
2 tsp Dried Fenugreek Leaves
Salt to taste
directions:
Marinate the chicken with greek yoghurt, mustard oil, ginger garlic paste, chilli paste, green cardamom powder and salt. Keep this in the fridge overnight or if you’re short on time at least marinade for 2 hours
Roughly chop tomatoes, onion and garlic.
Tie a small bag of muslin cloth with cinnamon, cloves and green cardamom.
In a pressure cooker add the tomatoes, onion, garlic, cashew nut, honey, milk, water, coriander powder, kashmiri chilli powder, salt and muslin spice bag. Cover and cook this for 35 minutes on low heat.
Open the lid and let it cool. Now grind the gravy in a blender to a fine paste.
Make the first tempering by heating 75 gms of butter and sautéing onions and garlic in it. Once onions are white and garlic light brown add the Kashmiri chilli powder. Now add the silky gravy to this tempering. Let it simmer for 10 – 12 mins and the colour will change to a bright orange.
Dry roast fenugreek leaves in a pan, crush it with your palms and add it to the gravy.
Roast the marinated chicken in tandoor. (If you don’t have one flash it in the oven for 12 -15 mins at 180 C). Shred it and discard the bones.
Add this shredded tandoori chicken to the gravy. Simmer for 2-3 mins.
Serve over basmati rice or with naan.
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