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Butter Chicken

Butter Chicken
(Murg Makhani)

Chicken Butter

Boneless pieces of chicken (called murgh in India) cooked in butter with tomato sauce (Makhan is butter in Indian) is a favorite speciality all over India.


Indian Non - Vegetarian Recipes

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Serves: 4 
Cooking time (approx.):  minutes
Style: North Indian Non-Vegetarian

For Marination
800  grams of chicken cut into pieces (preferably boneless)
1  tablespoon(s) slightly sour yoghurt (optional)
1  tablespoon(s) vinegar or lemon juice
1  teaspoon(s) each of coriander, cumin and red chilli powders
1  onion chopped and made into a paste (optional)
2  teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)

For the Gravy
4  large tomatoes chopped
4  tablespoons butter
1  tablespoon(s) fresh cream
1  teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2  teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing


    Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.

  1. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25  minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
  2. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7  minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
  3. Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10  minutes or till the curry is thoroughly heated through.

    Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.

    TIP:

  • For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2... fry it along with the spice powders and then proceed as above.

Serve hot with: Ghee Rice, white rice or Indian bread (Roti).

 
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