Murg makhani, a typical Punjabi dish is better known as
butter chicken all over India. It is a much demanded item in restaurants also.
Basic info about the recipe
Cuisine -
North Indian
Serves -
2-3 people
Ingredients
- Chicken - 300 gms
- Ginger-garlic paste - 1 tsp
- Turmeric powder - ½ tsp
- Kashmiri red chilli powder - 3 tsp
- Tomato -
3 large
- Fresh cream -
4 tsp
- Cashew nuts - 8 nos
- Kasuri methi - 2 tsp
- Salt - to taste
- Oil - 1 tbsp
- Butter - 2 tsp
- Garam masala - 1 tsp
- Curd - 1 tbsp
Method:- Marinate
the chicken pieces with curd, salt, kashmiri red chilli powder and
ginger-garlic paste for 1 hr.
Cook the chicken
along with the marinade in a pan. When the chicken is cooked and the marinade
is fully absorbed, add 2 tsp of oil and stir fry the chicken. This will give a
tandoori effect to the chicken. Remove and keep aside when the chicken turns
light brown color.
Soak the cashew
nuts for 10 mts and grind to a fine paste
Puree the tomatoes
and keep aside.
Heat butter in a
pan. Add a spoon of oil to it so that the butter does not get burnt.
Add half a spoon of
ginger-garlic paste and fry till brown. Add the tomato puree and cook till the
oil separates.
Add cashew paste
and cook for a minute
Add the red chilli powder, garam masala powder and salt
and cook well.
Add a cup of water to adjust the consistency. Let it simmer
for a minute.
Add the chicken pieces and mix well
Add the crushed kasuri methi and fresh cream and cook for
another minute stirring continuously.
Transfer the curry to a serving bowl. Garnish with a
spoon of cream and coriander leaves and serve hot.
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