Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad.
Butter chicken is a delicious traditional Indian meal. Although it involves a wide range of ingredients, it's actually very easy to cook. This simple curry dish takes just minutes to prepare. Here's how to make butter chicken
Butter Chicken, a non-vegetarian delicacy is one of the most popular dishes not only in India but also other parts of the world. Also known as Murg Makhani, the popular Indian non-vegetarian dish of Butter Chicken is easily available across many Indian restaurants and eateries all over India especially the north of India.
Butter Chicken is said to have originated from the popular Moti Mohal restaurant in Daryaganj, Delhi. Butter Chicken is a gravy chicken preparation where butter, cream, tomato and chicken are the main ingredients.
How to Make Butter Chicken
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.
1 Tandoori Chicken - cut into 8 pieces 1 onion - grated 1 tsp ginger paste 1 tsp garlic paste 3/4 cup tomato puree 1/2 tsp chilli powder 2-3 green chillies - finely chopped 100 gms butter salt to taste 200 gms cream a few green coriander leaves - finely chopped
Melt butter in frying pan. Add the grated onions & fry until golden brown.
Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.
1.Brown lightly the first 4 ingredients in a heated small frying pan. 2.Blend or process nut mixture with the next 6 ingredients (till yogurt)
until just smooth. Combine nut mixture and chicken, cover and refrigerate overnight.
3.Cook onion, cinnamon and cardamoms in butter in a large saucepan, stirring until browned. Add chicken mixture, cook 10 minutes.
4.Add degi mirch, puree and stock, bring to boil. Simmer, uncovered,
stirring occasionally, till chicken is cooked through and butter floats on top.
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