Butter Chicken/Murgh Makhani (Step by Step)

Ingredients

For Marination

1. Chicken-1/2 kg
2. Coriander powder-1 tspn
3. Chilli powder-1 tspn
4. Garam Masala-1/2 tspn
5. Fennel powder-1/2 tspn
6. Salt-1/2 tspn
7. Yogurt-3 tbspn

For Gravy

1. Butter-3 tbspn
2. Onion-3 nos(large)
3. Green chillies-2 nos
4. Ginger-Garlic paste-1 tbspn
5. Tomato-1 large
6. Tomato ketchup - 2 tbspn
7. cloves-3
8. cinnamon-1 inch
9. cardamom -2 nos
10. cumin seeds-1/4 tspn
11. Coriander powder- 1tbspn
12. Chilli powder-2 tspn
13. Fennel Powder- 1/2 tspn
14. Garam Masala- 1/4 tspn
15. Kasuri methi -1 tspn
16. Sugar -2 tspn
17. Pepper powder-1/2 tspn (optional)
18. Milk- 1/2 cup

For Garnishing

1. Cream-1/4 cup
2. Coriander leaves

Method

• Clean the chicken and cut them into small pieces

 

•  Marinate the chicken with the chilli powder,coriander powder,fennel powder,garam masala,salt and yogurt.

• Leave it in refrigerator for 2 hours.

• Heat 2 tbsp of butter/oil in a non-stick pan,and then shallow fry the marinated chicken.

• Take a non-stick vessel heat the rest of the butter,sputter cinnamon,cardamom,cumin seeds and cloves.Add  finely chopped onions,green chillies,ginger-garlic paste and saute well.Then add the masalas(chilli powder,coriander powder,fennel powder,garam masala) and salt and cook them in low flame.

•  Blend the above mix in a blender with milk.Transfer it into the kadai,then add  ketchup & kasuri methi to the gravy.Finally add the fried chicken and leave it to cook well for 5 mins in very low flame.Sprinkle pepper (optional) and sugar.

• Garnish with fresh cream and coriander leaves