BUTTER CHICKEN (MURGH MAKHANI)

I don’t think I’ve met a single non vegetarian on the face of the Earth who doesn’t love butter chicken. This recipe is inspired by Camellia Panjabi, one of my favorite chefs. Here is my version.

INGREDIENTS

Chicken- 900gms (2lb)

5 tbsp. oil

For marinade

Yoghurt- 200ml

1.5 tbsp. ginger paste

1.5 tbsp. garlic paste

2 tsp. Kashmiri chilli powder (you can use 3 tsp if you’re using Everest Kashmirilal)

3 tsp. coriander powder

1.5 tsp. cumin powder

½ or 1 tsp. garam masala

2 tsp. Lime Juice

Salt

For Makhani Gravy

3 Medium sized tomatoes, blended, but not to a fine paste, should be slightly lumpy and thick

1 tbsp. dried fenugreek (kasuri methi)

75 gms butter (you can reduce this if you like)

1/2 tsp. paprika/Kashmiri chilli powder

½ tsp. garam masala

40 gms cream

1 stick of cinnamon

5 small cardamoms

1-2 tbsp. sugar

Clean the chicken and make slits in the pieces. Mix all the ingredients for marinade and marinate the chicken in it for atleast 2 hours. For best results, leave it overnight in the fridge.

Heat oil in a vessel. Pour marinated chicken into it, cover and cook on low medium heat until it is done. Make sure to turn the chicken in between.

Heat oil in another big vessel. Put cinnamon and cardamoms and wait for it to splatter. Add the pureed tomatoes and let it cook for 5 minutes till the oil separates from the pulp and the water slightly evaporates.  Add butter and paprika. After the butter fully melts let it cook for another minute. Add kasuri methi, garam masala and salt (I used maggi cubes instead). After a minute, add the cream and stir well till the cream is well blended. Add sugar and adjust taste. Then add the cooked chicken pieces, cover and let it simmer for about 5 minutes.

Butter chicken is ready. It goes best with naan or rice and tastes just like the ones you get in restaurants. 

Just perfect for Friday Afternoon!! Happy weekend everyone!