July 12, 2014

How to make restaurant style butter chicken with step by step pictures/Butter chicken masala/Murgh Makhani/Authentic Indian butter chicken/South indian chicken gravy recipes for rotis n naan


Butter chicken or murgh makhani is an indian popular classic non vegetarian dish...It is the one of the famous chicken dish in restaurants which they serves with rotis,naan or pulkas. Because of using butter it tastes so rich and delicious,but heavy in calories..The creamy texture of onion tomato puree gives a nice taste and butter enhances the appetite when you have it with rotis.This is my first attempt and same as ususal it`s a big hit..pre roasting chicken, reduces the cooking time and marinating part gives a best result..It is the perfect dish to try for weekend parties/get together if you are in plan..the process of the recipe may looksl ike a long,but its worth trying recipe to enjoy after hard work..Adding cream gives an awesome rich taste and It perfectly matches with rotis for dinner times..Try it next time with this step wise clicks and enjoy..


CATEGORY- Chicken/non-veg/dinner 
PREPARATION TIME- 20 MINUTES
MARINATING TIME-OVER NIGHT OR 1-2 HRS AT LEAST
COOKING TIME- 30 MINUTES



WHAT YOU NEED

TO MARINATE CHICKEN

Bone less chicken breast part-400 grams
chili powder-to taste
salt-to taste
Ginger garlic paste(GGP)- 1 tsp
turmeric powder-1/2 tsp
garam masala-1 tsp
curd-1/8 cup
coriander+cumin powders- 1+1 tsp

To cook gravy

onion-1 big
tomato-2 big
cream-1/2 cup
green chili-1 (optional)
*ketch up-1 tsp
butter-5-6 tbsp
kasoori methi/dry methi leaves-1 tsp
cloves-4
bay leaf- 1 big
cinnamon-1 inch piece
green cardamom pods-2
black cumin-1 tsp
cumin-1/2 tsp
*sugar-1/2 tsp
*black pepper powder-1 tsp
Ginger garlic paste(GGP)- 1/2 tsp
cilantro leaves few -to garnish


HOW TO COOK


chop onions,tomato,chili and  wash chicken 2-3 times..

In  a bowl add  salt,chili powder,turmeric powder,garam masala,curd and marinate chicken for over night or at least 1-2 hours.

now turn on heat and place pan. in that add 2 tbsp butter n cumin,cloves,cinnamon,cardamom,bay leaf and saute for few seconds....

add in GGP,onions,chili and saute well.. then add tomatoes and mix well..After 2 minutes add  little bit of salt,chili powder,turmeric powder,garam masala and combine well.

cook for 3-4 minutes in medium flame and turn off.let it cool then blend it into fine puree.

Now heat a pan with 1 tbsp butter and place marinated chicken pieces and roast in medium flame until turns tender.

Now again heat a pan with remaining butter and add cumin.saute it..Now add blended puree and cook it on low flame.To this add fried chicken. Combine every thing once and add 3/4-1 cup of cream.Fold with chicken mix and cover with lid.

**Using a steel sieve you can strain puree if you want.Then the coarse mixture settles in sieve and use fine puree.**

 Cook for 5 minutes and add ketch up,sugar,black pepper powder,kasoori methi and cook for 5 minutes in medium flame. mix carefully...

finally add cilantro leaves and mix.serve with naan,pulka or rotis along with lemon wedge and onion slices.




MAHAS NOTES

Roasting chicken before saves time and it can easily fold with gravy.

Adding spices again in onion+tomato mix is optional.If you add right amount of spices in marinating then, you no need to add second time.

Cream can replace with full cream milk.For more gravy consistency add 1 more big tomato.

Don`t compromise with butter+ cream quantity.They both are the key ingredients.

Over night marinating gives the best taste.Use only boneless chicken.

Ketchup,sugar,pepper powder enhances the taste of the dish.







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