Butter Chicken (Murg Makhani) |
Ingredients
1 kg Chicken cut into pieces or 2
packets boneless chicken cut into cubes
1 large red onion, chopped roughly
2” piece ginger
6-7 garlic flakes
8-9 dry red Kashmir chilies,
de-seeded some of them and soak them in warm water
½ cup cashew nuts
2 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric
1 tsp dried fenugreek leaves
(kasoori methi)
4 tbsp tomato paste
½ cup thick fresh cream (reserve some for garnishing)
100 gms butter
salt to taste
some freshly chopped coriander leaves for garnishing
some freshly chopped coriander leaves for garnishing
Directions
In a blender add onion, ginger,
garlic, hydrated red chilies, cashews and blend with a little water. Keep a pan
on low heat and add half the butter, then add coriander, cumin, turmeric and
garam masala powder and stir for 2-3 seconds. Add the ground paste and continue
to saute well for 2-3 minutes. Now add the tomato paste and saute for another
2-3 minutes. Add fenugreek leaves and stir. Now add the chicken pieces and a
cup of water. Add salt to taste, cover and let it cook. Simmer on low heat,
checking occasionally if water is need. Cook until the chicken is done. Add the
remaining butter and cream, stir well and simmer for 2-3 seconds. Turn off the
heat and put into a serving dish. Garnish with chopped coriander leaves and a drizzle of fresh cream. Serve with naan bread or basmati rice.
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