Friday, March 22, 2013

#270 Nationally Famous Murg Makhani /Butter Chicken

My North Indian rotation of side dishes has been pushed aside for a while and it's time to make my version of this silky gravy with chunks of tandoori-style baked chicken for my daughters. What is Murg Makhni and why is it Nationally famous? Murg means chicken and Makhan is butter in Hindi- and I don't know any non-vegetarians who dislike either chicken or butter!! Do you see why this fabulous combination can spruce up your taste buds sending a tingling sensation to your tummy? It's nationally famous for the rich gravy with masala and the lovely aroma in all Indian cooking...butter or pure ghee.

Well lets see what it's all about-- Butter Chicken is a curry with a velvety smooth red gravy enhanced by creamy tomato paste and cream, and above all the spices used are unlike any other Chicken curry. Not everybody loves the curry because of a distinctive sweet touch to the gravy. Although double cooked  the chicken floats in the rich gravy and keeps moist and flavorful so dipping in with some Naan bread will just about satisfy your curry temptations. Unfortunately, R my husband does not include Butter Chicken in his list of favorite curries. He prefers the Chicken Chettinad the spicier kind.

Boneless skinless chicken- 1 lb (thighs or breast can be used)
Melted Butter-1 Tablespoon
Garam Masala( can substitute Tandoori paste)- 1 Tbslpn
Yogurt-1 Tablespoon
Chili powder- 1 tspn
salt, lemon juice
ginger paste- 1tspn
garlic paste- 1/2 tspn

Onions chopped fine- 1 Tablespoon
Ginger paste-1 Tablespoon
garlic- 1/2 tspn
Clove powder-1/4 tspn
Cinnamon powder- 1/4 tspn
Tomato Paste- 3 Tablespoon
Butter- 2-3 Tablespoons
Heavy Cream- 1 Pint
Salt to taste
Water- 1/2 cup
Kashmiri Chili powder- 1 Tablespoon

1. Wash, clean and dry chicken pieces with paper towel.
2. Mix together the first set of ingredients and rub all over the chicken. Marinate for 4 hrs.
3. Pre-heat oven to broil and roast until the chicken is lightly browned. (Alternate way is to grill chicken).
4. Remove, cool and shred the chicken. Keep aside.
5. For the gravy, place a deep skillet over a medium fire, add butter and when it melts add the
onions, saute until golden. Then add tomato, ginger, garlic and saute gently until the
oil seperates out but be careful not to burn or allow the tomato to lose its red color. It should not turn brown.
6. Before the tomato paste turns brown, add Kashmiri chili powder and salt to taste.
7. Add enough water and stir to form smooth paste add more water if needed (1/4 cup).
8. Add the rest of the powders, salt and the shredded chicken and let it come to a boil.
9. Turn off the stove add the cream immediately stirring while you add it to prevent it from
10. Remove from heat and serve with hot rotis, pulao or tandoori naan!

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