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Murgh Makhani
Fish Curry
October 4, 2021
Chana Masala
October 4, 2021
Murgh Makhani, also known as Butter Chicken, is a popular Indian dish that originated in the region of Punjab. It is a rich and flavorful dish made with succulent pieces of chicken cooked in a creamy tomato-based sauce
Murgh Makhani
Murgh Makhani, also known as Butter Chicken, is a popular Indian dish that originated in the region of Punjab. It is a rich and flavorful dish made with succulent pieces of chicken cooked in a creamy tomato-based sauce. The chicken is typically marinated in yogurt and spices, then roasted or grilled before being added to the sauce.
It is a beloved dish both in India and around the world, known for its delectable taste and the harmonious combination of spices and creaminess.
Recipe
Ingredients:
– 500 grams boneless chicken, cut into pieces
– 2 tablespoons yogurt
– 1 tablespoon ginger-garlic paste
– 1 teaspoon red chili powder
– 1 teaspoon turmeric powder
– 1 teaspoon garam masala
– 1 teaspoon cumin powder
– Salt to taste
– 2 tablespoons butter
– 1 tablespoon oil
– 1 onion, finely chopped
– 2 tomatoes, pureed
– 1 teaspoon kasuri methi (dried fenugreek leaves)
– 1/2 cup heavy cream
– Fresh coriander leaves, chopped (for garnish)
Instructions:
1. In a bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, and salt. Add the chicken pieces and coat them well with the marinade. Let it marinate for at least 30 minutes.
2. Heat butter and oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
3. Add the tomato puree to the pan and cook for a few minutes until the oil separates from the mixture.
4. Add the marinated chicken pieces to the pan and cook until they are lightly browned and cooked through. Stir occasionally to ensure even cooking.
5. Crush the kasuri methi between your palms and add it to the pan. Mix well.
6. Reduce the heat to low and pour in the heavy cream. Stir gently to combine the cream with the chicken and sauce. Simmer for a few minutes to allow the flavors to blend together.
7. Taste and adjust the seasoning if needed. If the sauce is too thick, you can add a little water to achieve the desired consistency.
8. Garnish with freshly chopped coriander leaves.
9. Serve the Murgh Makhani hot with naan bread or steamed rice.
Enjoy your delicious homemade Murgh Makhani!
