Butter Chicken

Butter Chicken

Murgh Makhani is an Indian Chicken dish with a mildly spiced creamy curry sauce. The dish has its roots in New Delhi back in the 1950s. History records it to have been served first to the ruler of Mareelun by a palace chef who accidentally discovered the dish when he was short of spices for another.  Usually an exclusive restaurant dish , a dish I love to order. Today a craving in me made me prepare it for myself.

Ingredients

• Chicken breast : 1kg ( cut into small cubes)
• Chilli powder for marinade : 2 tsp
• Ginger paste for marinade : 1 tbsp
• Garlic paste for marinade : 1 tbsp
• Lemon juice : 1 tsp
• Butter : 3 tbsp
• Ginger and garlic paste : 2 tbsp (together)
• Tomato puree of 2 small tomatoes
• Onion : 1 medium sized
• Cashews : 10-12 nos
• Chilli powder : 1 tbsp
• Garam masala : 1 tsp
• Fresh cream : 2 tbsp
• Dried Kasuri methi leaves  : 1 tbsp
• Salt to taste
• Oil : 2 tbsp

Method

1. Marinate the chicken pieces with chilli powder , ginger garlic paste, lime juice and salt for 30-60 mins
2. Add the oil to pan and saute the onion till translucent and allow to cool and then grind the sauted onions with the cashews to a thick smooth paste
3. Add butter to a pan and shallow fry the chicken pieces by flipping over the pieces. Add ginger garlic paste paste in between and thorough cook the chicken ( 10 mins on low to medium flame)
4. Add 1 tbsp chilli powder and 1 tsp garam masala and mix well for a minute
5. Add tomato puree and salt to the cooked pieces and cover lid and cook for another 5 mins till oil separates
6. Add ground onion & cashew paste and mix well and cook for another 5 mins
7. Add the cream and kasuri methi leaves and mix well and check for salt and add if needed
8. Garnish with cream and kasuri methi and serve hot with bread or rice!

Happy Cooking!!

Shabana