Murg Makhani/ Chicken Butter Masala:
Today when I am browsing chicken recipes, the picture of Murg Makhani or chicken Butter Masala makes my eyes stuck. Oh, dear the color, the gravy makes me drool, I developed an immense craving for Murg Makhani. Did you have this situation like me? Now as the only cook in the house with no option to satisfy my cravings, I started preparation for making Murg Makhani. Fortunately, I had some boneless chicken in the freezer. To accompany Chicken butter Masala I make peas pulao too. Surprise dinner for the family, happy family happy me with my satisfied stomach. Look out the recipe is very easy, you can make it in a jiffy.
Course - Main course
Cuisine - North Indian
Author - Usashi Mandal
Serving - 4
Preparation time - 15 minutes
Cooking time - 30 minutesSome other Chicken dishes:
Galouti Kebab
Chicken Chaap
Chicken Rezala
Murg Badami
Ingredients:
500 gms boneless chicken
1 cup chopped onions
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsp red chilli powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 cup tomato puree
1 cup yogurt
1 bay leaf
2 dry red chilli
2 tbsp garam masala powder
1 tsp kasuri methi(dry fenugreek leaves)
1 cup ghee or butter
1 cup fresh cream
Salt for seasoning
Chopped coriander leaves for garnishing.
Instructions:
1. Cut the boneless chicken into small strips.
2. In a mixing bowl add red chilli powder, turmeric powder, cumin powder and coriander powder. Add yogurt and chicken to it. Season with salt. Mix everything very nicely. Keep aside for 30 minutes.
3. Heat ghee in a kadhai, add bay leaf and dry red chilli. Roast it for a while then add chopped onion. Fry until translucent then add ginger garlic paste. Fry for a bit then add tomato puree.
4. Fry for a bit after the oil starts separating from the masala, switch off the flame and cool it a bit then transfer the masala in a grinder. Grind it until a smooth paste.
5. Now transfer the paste back to kadhai let it boil then add marinated chicken on it. Mix the chicken with the masala then cover it and cook for 10 minutes.
6. After 10 minutes add garam masala powder and kasuri methi. Check the seasoning. Cook for another 5 minutes then switch off the flame and add fresh cream to it.
7. Garnish with chopped coriander leaves. Serve hot with flatbreads or rice items.
1 cup tomato puree
1 cup yogurt
1 bay leaf
2 dry red chilli
2 tbsp garam masala powder
1 tsp kasuri methi(dry fenugreek leaves)
1 cup ghee or butter
1 cup fresh cream
Salt for seasoning
Chopped coriander leaves for garnishing.
Instructions:
1. Cut the boneless chicken into small strips.
2. In a mixing bowl add red chilli powder, turmeric powder, cumin powder and coriander powder. Add yogurt and chicken to it. Season with salt. Mix everything very nicely. Keep aside for 30 minutes.
3. Heat ghee in a kadhai, add bay leaf and dry red chilli. Roast it for a while then add chopped onion. Fry until translucent then add ginger garlic paste. Fry for a bit then add tomato puree.
4. Fry for a bit after the oil starts separating from the masala, switch off the flame and cool it a bit then transfer the masala in a grinder. Grind it until a smooth paste.
5. Now transfer the paste back to kadhai let it boil then add marinated chicken on it. Mix the chicken with the masala then cover it and cook for 10 minutes.
6. After 10 minutes add garam masala powder and kasuri methi. Check the seasoning. Cook for another 5 minutes then switch off the flame and add fresh cream to it.
7. Garnish with chopped coriander leaves. Serve hot with flatbreads or rice items.
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