BUTTER CHICKEN - MURG MAKHANI
mmmmmm... As I write this recipe here, I am already getting mesmerized with the aroma coming out from my kitchen. Butter Chicken / Murg Makhani/ Murg Makkhanwala whatever you name it from the list, is a classic Punjabi delicacy. Same preparation of Chicken will always bore you, so I try to make it different every time... Well, here goes my recipe -----------
INGREDIENT-
1. Chicken - 1 kg
2. Cashew Nut Paste - about 10 Nuts
3. Butter - 5 cubes
4. Cream - 1 tsp
5. Tomato- 2 big
6. Onion - 2 Big
7. Ginger - less than half
8. Garlic - 10- 15 cloves
9. Green Chilli - 4 big
10. Coriander Powder - 2 1/2 tsp
11. Cumin Powder - 21/2 tsp
12. Haldi- 1 tsp
13. Deghi Mirch - 1 1/2 tsp (you may also use Red Chilli Powder for making it more spicy)
14. Grounded Garam Masala - 1/2 tsp
15. Kasoori Methi - Dry 1/2 a small tsp
16. Salt to taste
17. Water (if required)
18. Oil for Cooking (Use Mustard Oil)
PREPARATION
Wash Chicken pieces and marinate it with Haldi 1/2 tsp , Coriander Powder 1/2 tsp , Cumin Powder 1/2 tsp, Deghi Mirch 1/2 , Salt 1 tsp(remember you have to use salt while cooking as well), 1 tsp mustard oil and keep it aside for 1/2 an hour in the fridge.
Make three pastes separately -
1. Ginger , Garlic and Onion Paste
2. TomatoPaste
3. Cashew Nut Paste
In a Kadhai/pan heat oil. Let the smoke come out. now add Onion paste and start stirring so that it doesn't stick to the kadhai/pan. fry on a low flame for couple of minutes until it is light golden. Now add Cashew Nut paste and again fry on a low flame for 5 mins. Now add the tomato paste, remaining coriander powder, cumin powder green chillies, Deghi mirch , salt, and 3 cubes of butter. Saute for few secs. and cover the lid. Let it cook on a low flame for 5- 10 mins, until the oil separates from it. Now add the marinated chicken peices into the bhuna masala, saute for 5 mins. and again add 1 cube of Butter to it. Cover the lid and let it cook for 20- 25 mins. on a low flame (check in between). Add water if required.
The Chicken is cooked now. Turn off the gas, add Garam Masala, Kasoori Methi and remaing 1 Cube of butter to it. Mix it well and cover it for 10 mins.
Open the lid... mmmmmmmmmmm now can you smell the similar aroma that I wrote at the beginning of this post??? mmmmmm... Well .. what are you waiting for? Top it with Fresh Cream & Serve it Hot with Naan, Tawa Roti, Butter Naan / Roti... :) :)
Till Then... Happy Cooking!!! :) :)
mmmmmm... As I write this recipe here, I am already getting mesmerized with the aroma coming out from my kitchen. Butter Chicken / Murg Makhani/ Murg Makkhanwala whatever you name it from the list, is a classic Punjabi delicacy. Same preparation of Chicken will always bore you, so I try to make it different every time... Well, here goes my recipe -----------
INGREDIENT-
1. Chicken - 1 kg
2. Cashew Nut Paste - about 10 Nuts
3. Butter - 5 cubes
4. Cream - 1 tsp
5. Tomato- 2 big
6. Onion - 2 Big
7. Ginger - less than half
8. Garlic - 10- 15 cloves
9. Green Chilli - 4 big
10. Coriander Powder - 2 1/2 tsp
11. Cumin Powder - 21/2 tsp
12. Haldi- 1 tsp
13. Deghi Mirch - 1 1/2 tsp (you may also use Red Chilli Powder for making it more spicy)
14. Grounded Garam Masala - 1/2 tsp
15. Kasoori Methi - Dry 1/2 a small tsp
16. Salt to taste
17. Water (if required)
18. Oil for Cooking (Use Mustard Oil)
PREPARATION
Wash Chicken pieces and marinate it with Haldi 1/2 tsp , Coriander Powder 1/2 tsp , Cumin Powder 1/2 tsp, Deghi Mirch 1/2 , Salt 1 tsp(remember you have to use salt while cooking as well), 1 tsp mustard oil and keep it aside for 1/2 an hour in the fridge.
Make three pastes separately -
1. Ginger , Garlic and Onion Paste
2. TomatoPaste
3. Cashew Nut Paste
In a Kadhai/pan heat oil. Let the smoke come out. now add Onion paste and start stirring so that it doesn't stick to the kadhai/pan. fry on a low flame for couple of minutes until it is light golden. Now add Cashew Nut paste and again fry on a low flame for 5 mins. Now add the tomato paste, remaining coriander powder, cumin powder green chillies, Deghi mirch , salt, and 3 cubes of butter. Saute for few secs. and cover the lid. Let it cook on a low flame for 5- 10 mins, until the oil separates from it. Now add the marinated chicken peices into the bhuna masala, saute for 5 mins. and again add 1 cube of Butter to it. Cover the lid and let it cook for 20- 25 mins. on a low flame (check in between). Add water if required.
The Chicken is cooked now. Turn off the gas, add Garam Masala, Kasoori Methi and remaing 1 Cube of butter to it. Mix it well and cover it for 10 mins.
Open the lid... mmmmmmmmmmm now can you smell the similar aroma that I wrote at the beginning of this post??? mmmmmm... Well .. what are you waiting for? Top it with Fresh Cream & Serve it Hot with Naan, Tawa Roti, Butter Naan / Roti... :) :)
Till Then... Happy Cooking!!! :) :)
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