Butter Chicken | Chicken Makhani | Restaurant Style | Urdu | English | Hindi

Title:
Butter Chicken | Chicken Makhani | Restaurant Style | Urdu | English | Hindi

Description:

Butter chicken or murgh makhani (Hindi: मुर्ग़ मक्खनी) (pronounced [mʊrg məkʰaːniː]) is an Indian dish[4] of chicken in a mildly spiced curry sauce. It is served in India and abroad. The dish has its roots in Punjabi cuisine and was developed by the Moti Mahal restaurant in Delhi, India.

Chicken is marinated for several hours in a cream and spice mixture. The spices may include garam masala, ginger, garlic, lemon or lime, pepper, coriander, cumin, turmeric and chili.

The chicken is usually cooked in a tandoor (traditional clay oven), but may be grilled, roasted, or pan fried. It is served in a mild curry sauce that includes butter. There are many variations on the composition and spicing of the sauce. Spices may include asafoetida, cumin, cloves, cinnamon, coriander, pepper and fenugreek (Punjabi/Hindi: kasuri methi). Cream may be used in the sauce or as a garnish. Cashew paste may be used as a thickener.

Garnishes can include butter, cream, green chillies, coriander, and fenugreek.


BUTTER CHICKEN RECIPE IN ENGLISH

List Of Ingredients:

CHICKEN MARINATION:
• Chicken boneless ½ kg
• Dahi (yogurt) ½ cup
• Namak (salt) 1 tsp or to taste
• Dhania pissa hua (coriander powder) ½ tsp
• Zeera pissa hua (cumin powder) ½ tsp
• Lal mirch (red chili) ½ tsp
• Lemon juice 1-2 tbs
• Oil

GRAVY PREPARATION:

• Makhan (butter) 2-3 tbs
• Oil 1 tsp
• Tez paat (bay leaf) 2
• Pyaaz (onion) sliced 1 large
• Adrak (ginger paste) ½ tbs
• Lehsan (garlic) paste ½ tbs
• Tamatar (tomatoes) chopped 3-4
• Tomato paste 2 tbs (Optional)
• Kaju (cashew nuts) 25 gms (Optional)
• Namak (salt) ½ tsp or to taste
• Cream 2-3 tbs
• Fenugreek leaves dried 1 tsp
• Garam masala ½ tsp

Directions:
• In a bowl add yogurt, salt, cumin and coriander powder, red chili powder and mix well. Add boneless chicken and mix well. Add lemon juice, mix and marinate for 30 minutes.
• In a wok, add butter and 1 tsp oil (oil is added so that butter doesn’t get burned) heat and add bay leaves and saute, add onion and saute until onion are translucent. Add ginger and garlic paste and saute for a min. Add tomatoes chopped and tomato paste (it is optional and added to enhance color) cook well for few minutes and add cashew nuts. Cook until tomatoes are cooked well.
• Add tomato gravy in a blender/chopper and puree well. Blend until it makes a fine puree. You can add water to make it fine.
• Now take sieve and strain puree. Strain very well. Now bring wok on the stove with gravy and add salt. Bring it to boil and add water if gravy is thick.
• Add cream mix well, add fenugreek dried leaves and garam masala. Let it simmer for 2 minutes. Butter gravy is ready.
• For chicken, take out marinated chicken and add it in skewers. Shallow fry chicken skewers on medium low flame until done. Serve skewer with the butter gravy. Or add chicken to the gravy and mix well, garnish with cream and fenugreek leaves and serve.
• If you don’t want to add chicken on skewers, directly shallow fry the chicken and add to the gravy.
• If using skewers, give coal dum for added aroma and enjoy.


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