Murgh Makhani

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Ahhh yes! The famous butter chicken or Murgh Makhani. It just lingers on in your mouth. Just that one bite of butter chicken scooped up with a piece of Naan, heaven!

This is that rich and creamy curry from India the whole world talks about. Its there on every Indian restaurant’s menu and if you must try a chicken dish that’s from India, this has got to be it!

Here goes the full recipe:

Ingredients:-[for the chicken tandoori]

  • Chicken thigh fillets – 500gm
  • Greek yogurt – 4 tbsp
  • Gram flour – 1 tbsp
  • Ginger – 1 thumb sized piece chopped
  • Garlic – 3 cloves chopped
  • Green chillies – 3 nos slit into two
  • Kashmiri chilli powder – 2 tsp
  • Turmeric powder – 1/2 tsp
  • Black pepper powder – 1/4 tsp
  • Coriander powder – 1 tsp
  • Garam Masala – a pinch
  • Salt to taste

Ingredients:-[for the gravy]

  • Unsalted butter – 50 gm
  • Ginger- 1″ piece
  • Green chilli – 2 nos
  • Onion – 2
  • Green cardamom – 4
  • Cloves – 6
  • Cinnamon bark – 1″ piece
  • Tomato puree – 2 tbsp
  • Single cream – 200 ml
  • Milk – 100 ml
  • Garam masala – a pinch
  • Kashmiri chilli powder – 2 tsp
  • Kasuri methi – 1 tbsp
  • Salt

Method:-

  1. The chicken needs to be marinated for 8 hours(atleast 1 hour if you are in a hurry). So first off, mix all the ingredients listed under for the chicken tandoori, except for the chicken thighs. Grind to a coarse paste.
  2. In a bowl, mix the chicken thigh fillets with the paste and leave it in the refrigerator for 8 hours or overnight.
  3. Once the chicken is marinated enough. Take an oven proof dish. Place the chicken in skewers and lay them on the dish. Put this in the oven preheated to 180 degree celsius.
  4. Cook the chicken till they are charred on the edges. This will be approximately 30-35 minutes. Keep turning in between every 8-10 minutes.
  5. Once the chicken is done, we can make the gravy which is quite easy and quick.
  6. Heat up a kadai or wok, add butter.
  7. Add the crushed whole spices like green cardamom, cloves and cinnamon.
  8. Add the chopped ginger and slit green chillies.
  9. Now add 1 1/2 onion chopped. Leave the other half for the end(cube them instead of chopping).
  10. Stir for 5-10 minutes or till the mixture softens.
  11. Once this is done, add the chilli powder and garam masala. A little salt and give a good stir. Add the cubed onions now.
  12. Now add the tomato puree, milk and cream. Let it bubble for a minute.
  13. Add the grilled chicken to this and finish off with the kasuri methi.
  14. Let the mixture get married for 5-10 minutes on low flame.

Garnish with chopped coriander and serve hot with Naan or Rice! 🙂

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A family favorite!!!

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