Chicken Butter masala is the popular rich creamy and buttery North Indian Delicacy.Chicken butter masala is called as Murgh makhani in Hindi. There are many different recipes for this dish. Everyone seems to follow their own recipe for it. I followed my favorite chef Sanjeev Kapoor’s simple makhani gravy recipe. Kasoori methi really gives it a very great flavor to it. The preparation is a little time consuming, but the end result is so rewarding. This rich gravy is a combination of tomatoes, butter, cashew nut paste and cream and added to this is the irresistible delicate flavor of chicken..It goes well with Naan, roti, phulka...hmmm with just about anything.
Ingredients :
Chicken pieces : 1/4 Kg
Yogurt (thick) : 1/4 cup
Onion paste : 2 tbsp
Ginger paste : 1/4 tsp
Garlic paste : 1/4 tsp
A pinch turmeric
Salt
Method :
Apply all the ingredients to chicken pieces and keep aside for about 1hr.
For Gravy:
Onion : 1 cup (Grind to a smooth paste )
Ginger paste : 1/2 tsp
Garlic paste : 1/2 tsp
Tomato paste : 1 cup
cashews paste : 1 tbsp
Kasoori methi : 1 tsp
Garam masala : 1 tsp
Kashmiri red Chili powder : 1 tsp
Fresh cream : 1/4 cup
Butter : 2 tbsp
Salt to taste
Mint leaves and fresh cream for garnishing
For tempering :
Green cardamom - 2
Cloves - 2
Cinnamon - a small piece
Method :
Heat 1 tbsp butter and fry the marinated chicken till it is 3/4th done. Take out on a plate and keep aside.
Heat remaining butter add green cardamoms, cloves, cinnamon and saute for few seconds. Now add onion, saute saute till they turn light brown. Add ginger garlic paste and saute for a minute.
Add kashmiri red chilli powder, garam masala powder, tomato and little salt, saute till tomatoes are mushy.
Then add cashew paste, kasuri methi and fried chicken pieces, mix well.
Add enough water for the gravy. Cover and cook till the gravy thickens. Finaly add cream and cook for 1-2mins.
Garnishing with fresh cream and mint leaves..
Sending this to My ongoing event "Spotlight : Curries/Gravies" event, Divya's "The Master Chef Contest" event
Ingredients :
Chicken pieces : 1/4 Kg
Yogurt (thick) : 1/4 cup
Onion paste : 2 tbsp
Ginger paste : 1/4 tsp
Garlic paste : 1/4 tsp
A pinch turmeric
Salt
Method :
Apply all the ingredients to chicken pieces and keep aside for about 1hr.
For Gravy:
Onion : 1 cup (Grind to a smooth paste )
Ginger paste : 1/2 tsp
Garlic paste : 1/2 tsp
Tomato paste : 1 cup
cashews paste : 1 tbsp
Kasoori methi : 1 tsp
Garam masala : 1 tsp
Kashmiri red Chili powder : 1 tsp
Fresh cream : 1/4 cup
Butter : 2 tbsp
Salt to taste
Mint leaves and fresh cream for garnishing
For tempering :
Green cardamom - 2
Cloves - 2
Cinnamon - a small piece
Method :
Heat 1 tbsp butter and fry the marinated chicken till it is 3/4th done. Take out on a plate and keep aside.
Heat remaining butter add green cardamoms, cloves, cinnamon and saute for few seconds. Now add onion, saute saute till they turn light brown. Add ginger garlic paste and saute for a minute.
Add kashmiri red chilli powder, garam masala powder, tomato and little salt, saute till tomatoes are mushy.
Then add cashew paste, kasuri methi and fried chicken pieces, mix well.
Add enough water for the gravy. Cover and cook till the gravy thickens. Finaly add cream and cook for 1-2mins.
Garnishing with fresh cream and mint leaves..
Sending this to My ongoing event "Spotlight : Curries/Gravies" event, Divya's "The Master Chef Contest" event
