Murg Makhani or Butter Chicken is no doubt India’s most loved preparation of chicken. Whether it’s a family get together or a big fat wedding or any other occasion, Butter Chicken is a must have. Soft well cooked chicken pieces in rich creamy and spicy gravy is such a delightful treat. However many of us know that this mouth watering recipe originated by chance, while experimenting with some leftover chicken & tomato-cream gravy, in one of a famous restaurant of Delhi, the capital city of India, during 1950’s.
Now a days this Indian subcontinental cuisine is famous worldwide. The three major ingredients of this recipe (other than chicken) are tomato, cashew and cream. Actual taste of Butter Chicken/ Murg Makhani is majorly dependent on these three components. And one thing I must add here that the original Delhi style Butter Chicken tastes slightly sweet which I absolutely love. It goes perfectly with Rumali Roti, Tandoori Roti, different types of Nuns or even with plain Rotis.
Now there are numbers of cooking processes which are almost similar. Since, I cook this dish regularly for my family so I’ve made a few changes to the actual process, just to simplify it a little bit, but without compromising the original taste of it. Like most of the time I skip yogurt at the time of marination or I do not add Garam Masala powder or I use very little vegetable oil and butter & trust me the end product tastes as pure as the original Delhi Butter Chicken.
Today I’ll explain the recipe with few simple steps.
So, let’s start.
Murg Makhani/Butter Chicken
Serve: For 3
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes
~Chicken-500 gms (medium sized pieces)
~Onion- 1 medium chopped
~Ginger-2 inches chopped
~Garlic- 8-10 cloves chopped
~Green chili- 2 pieces
~Tomato- 2 medium blend to smooth paste
~Salt- as per taste
~Sugar- 1 tsp or as per taste
~Turmeric powder- 1 tsp
~Cumin powder- 1 tsp
~Coriander powder- 1 tsp
~Red Chili powder- 1 tsp
~Lemon juice- 2 tsp
~Cashews- 8-10 blend to smooth paste
~ Fresh cream- 2 Tsp
~Kasturi methi- a pinch
~Butter- 1 Tsp
~White oil- 2 Tsp
~Water- as per requirement
~Marinate chicken pieces with salt,turmeric powder,red chili powder and lemon juice. Rest for 30 minutes.
~Meanwhile heat 1 tsp oil in a pan. Add chopped onion,ginger,garlic and green chili. Saute for about 3-4 minutes. Remove from flame. Cool and make a smooth paste.
~After 30 minutes heat 1 tsp oil and fry marinated chicken pieces. Fry each side for about 2-3 minutes and flip. Repeat the process until pieces become golden.
~Take 1 Tsp butter and melt it. Add the fried masala paste.
~Add salt,turmeric, cumin and coriander powder. Mix well. Cook for 2-3 minutes on medium flame.
~Add tomato paste and mix well. Cover and cook for 5-7 minutes.
~Stir occasionally and add little water if the spice mix becomes too dry.
~After 5-7 minutes add cashew paste and stir well.
~Next, add fried chicken pieces, give it a good mix. Cover and cook for another 5-7 minutes on medium flame. Stir occasionally.
~Add sugar and dried kasturi methi leaves and cook for another 2-3 minutes.
~If chicken is still not cooked well, cook for some more time.
~When chicken is soft and gravy is nicely done, add fresh cream,mix and switch off the heat.
~You can add extra cream for garnishing but that is totally optional.
~Serve with Roti/Nun or anything of your choice.
Enjoy Restaurant style Murg Makhani/Butter Chicken at home.