restaurant style butter chicken
authentic butter chicken recipe
how to make butter chicken at home

Murg Makhni or Butter Chicken
Tandoori chicken pieces cooked in makhni gravy

For murg makhni (Butter Chicken) we have to prepare tandoori chicken and makhni gravy separately and then cook them together.

Tandoori Chicken
Tandoor roasted marinated chicken

authentic roasted chicken recipe
how to make roasted/tandoori chicken

Chicken (whole)                                  1
1st Marination
Lemon juice                                        1 tbsp
Ginger garlic paste                              2 tsp
Yellow chilli powder                          1 tsp
Salt                                                      tt
2nd Marination
Hung Curd                                          1 kg
Cream                                                  20 ml
Lemon juice                                        1 tbsp
Red chilli powder                               1 tsp
Yellow chilly powder                          1 tsp
Ginger garlic paste                              2 tbsp
Garam masala                                      1 tsp
Turmeric powder                                 ½ tsp
Malt vinegar                                        1 tbsp
Javitri powder                                      a pinch
Elachi powder                                     a pinch
Salt                                                      to taste
Clean, wash and pat dry the chicken and with a sharp knife make deep insertions over it (breast, thigh, leg).
1st Marination
Make a paste of GG paste, lemon juice, salt and yellow chilli  powder  and apply over the chicken and leave it for ½ an hour.
2nd Marination
In a bowl, whisk hung curd now add all the ingredients listed under 2nd marination to make a smooth paste.
Apply it over the chicken let it rest in refrigerator for 4 hours. It can be rested overnight, if planned in advance.
Skewer the marinated chicken and cook it in moderately hot tandoor. Take it out, hang it and allow to drip out the excess moister. Cut it into four pieces (2 legs and 2 breasts).
Skewer it again and cook till it is golden brown in colour or until cooked, with proper basting in-between.The tandoori chicken (Roasted Chicken) is ready.  Remove from the skewer and cut them into two. This will give us 8 pieces.
Defining Features
Colour – light brown
Spice – Medium (6/10)
Texture – Crisp from outside and juicy & succulent from inside.

Makhni Gravy
Tomato based gravy, finished with butter, cream and kasoori methi.
How to make makhni gravy
restaurant style makhni gravy
authentic makhni gravy recipe

Tomatoes                                 1 kg
Ginger (crushed)                     10 gm
Garlic (crushed)                      6 cloves
Coriander stems                      2 sprigs
Ginger Garlic paste                 50 gm
Cashew paste                          2 tbsp
Tomato puree (canned)           100 ml (optional)
Red chilli powder                   2 tsp
Turmeric powder                     ½ tsp
Kasoori methi powder            1 tsp
Garam Masala powder            1 tsp
Salt                                          tt
Oil                                           50 ml
Butter                                      150 gm
Cream                                      100 gm
Ginger juliennes                      10 gm
Green coriander (chopped)     1 tbsp
Honey (optional)                     as required

Whole Garam Masala:
Green cardamom                     6
Black cardamom                     4
Cloves                            `        6
Cinnamons stick                      2
Bay leaf                                   4
Black Peppercorn                    8

Wash and roughly chop the tomatoes. Boil it with coriander steams, crushed ginger, crushed garlic, 2 bay leaf, 2 black cardamom, 2 green cardamom,  8 peppercorn, 4 clove, 2 cinnamon sticks.  When done, cool it for a while and pass it through a processor.
Heat some oil and melt half the butter in a handi, crackle the remaining whole garam masalas, then add the ginger garlic paste, sauté until brown. Now add cashew paste and cook for a minute. Now add the canned puree tomatoes (if using) and cook. Now add salt, red chilli powder, turmeric powder and the fresh tomato puree. Cook until oil floats on the top. Now add the remaining butter, cream, kasoori methi and garam masala powder and cook for another 2 - 3 minutes. Strain the gravy for a smooth texture. Taste it, if sour, adjust the sourness with honey.

For Mrug Makhni –
Cook these pieces of Tandoori Chicken with the makhni gravy. Finish it with some butter, cream, kasoori methi powder and garam masala powder.
Garnish with chopped green coriander and ginger julienne.
Defining Features
Colour – Red
Spice – Medium (5/10), sweet and sour in taste

Consistency – coating but velvety smooth and creamy.

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