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Butter Chicken (Murgh Makhani)
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Marination:
1 kg. Boneless chicken pieces
1/2 cup Yoghurt
5 tsp. Ginger, chopped
5 tsp. Garlic, chopped
1/4 tsp. Cumin powder
1/4 tsp. Nutmeg
1/4 tsp. Green cardamom powder
1/4 tsp. Chilli powder
1/4 tsp. Turmeric
3 Tbls. Lemon Juice
4 Tbls. Oil
Gravy Sauce:
300 grams Tomato Paste
4 tsp. Ginger-Garlic pastes
1 Tbls.. Red chilli powder
5-6 Cloves
2 inch Cinnamon Stick
8 Green cardamom
100 gram Butter
50 ml. oil
100 ml. Cream
1 tsp. Dry Methi leaf
Salt to taste
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1. Mix all Marination ingredients with chicken pieces. For best results marinate overnight.
2. Preheat the oven to 350 degrees F. Bake chicken for 5 minutes. Baste with little oil or butter. Bake for another 5 minutes.
3. While the chicken is baking, prepare the sauce.
Heat oil in a pan, Add cloves, cardamom, Cinnamon Stick and Star Anne seed.
After it becomes light golden, Add ginger-garlic paste.
Add tomato paste/puree, red chilli powder, salt, and fenugreek stirring in between until the sauce becomes thick.
Add Baked Chicken, lightly stirring for 2-3 minutes.
Add 4 cups of water. Mix and bring to a boil.
Now add butter and cream, simmer for a few minuets on slow heat.
Garnish with cream and butter on top and serve hot.
For more recipes visit
www.indianmasterchef.co.uk
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Preparation Time: 40 minutes |
Serves: 4 |
| Recipe Origin: India |
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Submitted by: |
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HR Khan-Indian Master Chef
United Kingdom |
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| This recipe has been viewed 20337 times. |
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