Butter Chicken

Butter Chicken:
Butter Chicken is a popular Indian Dish and it is also called as Murgh Makhani or Chicken Makhani. This delicious dish contains smooth and silky sause with tender chicken .It can be made as mild or spicy(hot) as you wish.

Ingredients:

Bone less and skin less chicken -----------------250 gm
Onion------------1
Green chillies---------2
Tomato puree--------3 Tbsp
Cashew nuts--------10
Butter----------2 Tbsp
Oil--------------3 Tbsp
Ginger garlic paste------1 Tbsp
Red chilli powder---------1 tsp
Coriander Powder-------1 tsp
Cumin Powder---------1 tsp
Garam masala--------1 tsp
kasoori methi(dry fenugreek leaves)-----1 Tbsp
Salt to taste
Milk ----------1 cup

For chicken marination:

Red chilli powder ------1/4 tsp
Salt to taste
Ginger-garlic paste--------1 tsp
Cumin powder-----1/4 tsp
Coriander powder----------1/4 tsp
Pepper powder------pinch(optional)

Preparation:

Cut the chicken into small pieces.

In a bowl mix red chilli powder,salt ,pepper powder, ginger and galric paste along with chicken and then keep it aside.

Then sprinkle little oil and then bake this chicken in oven at 450F for 15-20 minutes.

Generally for butter chicken we use Tandoori chicken pieces. If you don’t have the oven ,You could shallow fry the chicken pieces in oil.

Method:

Put the pan on medium heat and then add oil.

Add cumin seeds, once the cumin seeds are splutter then add finely chopped onions and green chillies.

Once the onions are transparent then add tomato puree, cashew nuts, coriander powder, cumin powder, red chilli powder, kasoori methi and water.

Now cover the pan with lid, then cook it in a slow flame around 10 to 15 minutes and then let it cool this mixture.

Put this mixture in blender to make fine paste.

In a hot pan add butter, onion-tomato puree, and sugar, salt and then add some milk to get the nice consistency.

Usually for butter chicken we have to add cream to give mild taste. In this recipe I used whole milk instead of cream. If you want to use cream instead of milk you can adjust the gravy consistency with water.

This gravy should be medium consistency.

Now add the chicken pieces to this gravy then adjust the seasoning ,and cook this gravy in slow flame around 10-15 minutes.

Then finally add garam masala and then switch off the flame.

Serve hot this Butter Chicken with Butter-naan or chapathi or paratha or Roti or rice.

Variation:

Repalce the chicken with paneer ,and then make the exact same recipe that is called Paneer Butter Masala.This is also one of the famous North Indian dish.