Murg Makhani (Indian Butter Chicken)

(Murg Makhan)

 

Ingredients

 

For Marinating

• 800 gm Chicken (Boneless)
• 1 tbsp Sour Yoghurt
• 1tbsp Vinegar/Lemon Juice
• 1 tsp Coriander Powder
• 1tsp Cumin Powder
• 1 tsp Red Chili Powder
• 2 tsp Ginger
• 2 tsp Garlic
• 2 tsp Onion Paste
• Salt to Taste 

 

For Gravy

• 4 large tbsp Butter
• 2 tsp Fresh Cream
• 4 Tomatoes (finely chopped)
• 1 Ginger (finely chopped)
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Black Pepper
• 1 tsp Red Chili Powder
• 4-5 Green Chilies (finely chopped)
• 2 tsp ground Cashew Nuts (optional)
• Salt and Sugar to taste
• Fresh Coriander Leaves (for garnish) 

Instructions 

• Cut the chicken into small pieces. Mix well all the ingredients for the marinade and thoroughly rub the mixture into the chicken pieces
• Let the marinated pieces stand for a few hours. For best results, marinate the chicken overnight.
• Heat 2 tsp of butter in a pan. Put the marinated chicken in the pan and cook on a low flame, for about half an hour. See that the chicken doesn’t get charred, but is completely cooked.
• Next, heat 2 tsp of butter in another pan. Add cumin, coriander, red chili and black pepper powder to the butter and stir fry the mixture for a few seconds, on a low flame. You can also add 2 tsp of cashew nut paste.
• Add chopped tomatoes, sugar and salt to the mixture and cook (uncovered), on a medium flame, for 5-7 minutes (or till the tomato pieces break and thicken to form a puree).
• Carefully beat 2 tbsp of cream in a bowl. Now add it to the tomato puree and mix well.
• Lower the flame and add the cooked chicken, salt, chopped ginger and green chilies to the gravy and mix well.
• Cook the mixture for another 15 minutes.
• After 15 minutes, pour the simmering mixture onto a ceramic bowl and add a teaspoonful of butter on top.
• Garnish the chicken with freshly cut coriander leaves and some cream. Serve hot, with steamed rice, roti, naan or paranthas, as desired.