Say it, Punjabi murg makhani or butter chicken or chicken butter masala . The rich, creamy dish prepared using chicken, is one of the famous traditional dishes in India.
Creamy, buttery chicken is always mouthwatering.. especially when served hot with NAAN and SALAD.. Diet conscious people always fail before its deliciousness. Butter chicken can be prepared in many ways. I too made butter chicken in two or three different ways. Whichever method you choose for making it, result is always delicious and yummy.
I often prepare this dish as my husband is a big fan of butter chicken. It gave me a good number of chances to experiment with spices. Adding cream is always an option but I preferred to avoid. I usually use raw onion paste but experimented here with brown onion paste to notice the change in taste. Believe me…. The result was awesome. The basic of this recipe resembles my Paneer Butter Masala Dish.
- Chicken – 500 gram
- Hung Curd – ¼ th cup
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Chilli powder – 1 tsp
- Garam masala – ½ tsp
- Lemon juice – ½ tsp
- Chopped garlic –1 tbsp
- Turmeric – 1 tsp
- Salt to taste
- Oil – 1 tbsp
For gravy –
- Onion – 1 medium
- Ginger garlic paste – 1 tbsp
- Tomato puree – ½ cup
- Green chili – 2 no
- Almond – 5 no
- Clove – 2no
- Green cardamom – 2 no
- Cinnamon – ½ “piece
- Kastoori methi – 1 tbsp
- kashmiri chili powder – 1 tsp
- garam masala – ½ tsp
- cream – 1 tbsp
- salt to taste
- butter – 5tbsp
- veg oil- for frying onions
METHOD OF PREPARATION ::
In a bowl beat the hung curd lightly with rest of the ingredients listed under marination.
Wash and marinate the chicken with this mixture and keep this for 1-2 hours.
Blanch the almonds and keep aside.
After marinating time heat a pan and add oil. When it turns hot, add sliced onion and fry till it turns brown in color. Take it out and cool it.
Add green chilli and almonds to the brown onion and make a paste. Keep it aside.
Keep a little oil in the pan and add butter to it. Keep the flame low.
Add whole garam masala and fry for few second. When the whole masalas releases aroma add ginger garlic paste and fry till it leaves side of the pan.
Now add the tomato puree and salt, chilli powder and bring to boil.
Once boil, simmer it and fry to cook the masalas.
When the raw smell of tomato goes add brown onion paste , stir to mix.
After a few minutes you’ll see little bubbles of butter floating on top.
Add chicken with marinade.
Cook on high flame till all the water evaporates from chicken pieces.
Now add 1 1/2 cup of water and cook till chicken turns soft .
In another pan lightly roast the kastoori methi , but don’t burn it.
Crush it and sprinkle on gravy, sprinkle garam masala too.
Adjust the seasoning .you can add little sugar to adjust the sourness of the gravy.
Remove from fire and add cream. Mix and serve hot with paartha or naan.