Murg Makhani (Indian Butter Chicken)

(Murg Makhan)

 

Ingredients

 

For Marinating

• 800 gm Chicken (Boneless)


• 1 tbsp Sour Yoghurt


• 1tbsp Vinegar/Lemon Juice


• 1 tsp Coriander Powder


• 1tsp Cumin Powder


• 1 tsp Red Chili Powder


• 2 tsp Ginger


• 2 tsp Garlic


• 2 tsp Onion Paste


• Salt to Taste 

 

For Gravy

• 4 large tbsp Butter


• 2 tsp Fresh Cream


• 4 Tomatoes (finely chopped)


• 1 Ginger (finely chopped)


• 1 tsp Cumin


• 1 tsp Coriander


• 1 tsp Black Pepper


• 1 tsp Red Chili Powder


• 4-5 Green Chilies (finely chopped)


• 2 tsp ground Cashew Nuts (optional)


• Salt and Sugar to taste


• Fresh Coriander Leaves (for garnish) 

Instructions 

• Cut the chicken into small pieces. Mix well all the ingredients for the marinade and thoroughly rub the mixture into the chicken pieces


• Let the marinated pieces stand for a few hours. For best results, marinate the chicken overnight.


• Heat 2 tsp of butter in a pan. Put the marinated chicken in the pan and cook on a low flame, for about half an hour. See that the chicken doesn’t get charred, but is completely cooked.


• Next, heat 2 tsp of butter in another pan. Add cumin, coriander, red chili and black pepper powder to the butter and stir fry the mixture for a few seconds, on a low flame. You can also add 2 tsp of cashew nut paste.


• Add chopped tomatoes, sugar and salt to the mixture and cook (uncovered), on a medium flame, for 5-7 minutes (or till the tomato pieces break and thicken to form a puree).


• Carefully beat 2 tbsp of cream in a bowl. Now add it to the tomato puree and mix well.


• Lower the flame and add the cooked chicken, salt, chopped ginger and green chilies to the gravy and mix well.


• Cook the mixture for another 15 minutes.


• After 15 minutes, pour the simmering mixture onto a ceramic bowl and add a teaspoonful of butter on top.


• Garnish the chicken with freshly cut coriander leaves and some cream. Serve hot, with steamed rice, roti, naan or paranthas, as desired.