Butter chicken or also called “murgh makhani “is a
traditional Indian dish from the Punjab region
popular in countries all over the world that have a tradition of Indian
restaurants along with chicken paratha and chicken tikka masala. The origins of butter chicken can be traced back to a Punjabi.
Butter Chicken is regarded to have been first introduced by Moti Mahal in
Daryaganj, Old Delhi.
- Ingredients
•Chicken 800 grams
•Lemon juice 1 tablespoon
•Kashmiri red chilli powder 1
teaspoon
•Salt to taste
•Butter 2 tablespoons
•For marinade
•Yogurt 1 cup
•Salt to taste
•Garlic paste 1/2 teaspoon
•Garam masala powder 1/2
teaspoon
•Kashmiri red chilli powder
1 teaspoon
•Ginger paste 2 tablespoons
•Lemon juice 2
tablespoons
•Mustard oil 2
tablespoons
•FOR MAKHNI GRAVY
•Butter 50
grams
•Ginger paste 1 tablespoon
•Green chillies,chopped 4-5
•Red chilli powder
1 tablespoon
•Salt to taste
•Dry fenugreek leaves (kasuri methi) 1/2 teaspoon
•Whole garam masala 1 tablespoon
•Garlic paste 1
tablespoon
•Tomato puree
400 grams
•Garam masala powder
1/2 teaspoon
•Honey 2
tablespoons
•Cream 1
cup
Method:
Place 800 grams of chicken thigh fillets, cut into 4 centimetre pieces,
in a large bowl. Add a quarter cup of lemon juice and 1 teaspoon of salt and
toss to combine. Set aside for 30 minutes.
Add 120 grams of thick Greek-style yoghurt, 2 finely chopped garlic
cloves and 2 tablespoons of tandoori paste and stir well to coat the chicken in
the yoghurt and tandoori spices. Cover with plastic wrap and place in the
fridge for 2 to 3 hours to marinate.
Preheat the oven to 200 degrees Celsius.
Drain the chicken in a large colander.
Fill a roasting pan with water and place a wire rack on top. Arrange the chicken on the wire rack.
Use a pastry brush to brush 40 grams of melted unsalted butter evenly
over the chicken.
Bake in the preheated oven for 20 minutes or until the chicken is golden brown and cooked through.
Meanwhile, place the following ingredients in a jug of a blender - a
400 gram can of diced tomatoes, 1 coarsely chopped long green chilli, which you
can de-seed if you prefer, and a two and a half centimetre piece of fresh
ginger, peeled and finely grated. Blend together until smooth.
Melt 40 grams of butter in a large saucepan over medium-low heat. Add 1
and a half teaspoons of ground paprika and 2 teaspoons of ground cumin and stir
for 1 to 2 minutes or until mixture is fragrant.
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