RECIPES Vegetarian & Non-Vegetarian ( International
, Indian & Thai Cuisine )
BUTTER
CHICKEN (MURG MAKHANI)
Serves: 4
Cooking time (approx.): 42 minutes
Style: North Indian Non-Vegetarian
Boneless
pieces of chicken (called murgh in India) cooked in butter
with tomato sauce (Makhan is butter in Indian) is a favorite
speciality all over India.
For
Marination
For
the Gravy
800
grams of chicken cut into pieces (preferably boneless)
4 large tomatoes chopped
1 tablespoon(s) slightly sour yoghurt
(optional)
4 tablespoons butter
1 tablespoon(s) vinegar or lemon juice
1 tablespoon(s) fresh cream
1 teaspoon(s) each
of coriander, cumin and red chilli powders
1 teaspoon(s) each of coriander,
cumin, red chilli and black pepper powders
1 onion chopped and made into a paste
(optional)
2 teaspoon(s) each of finely chopped
ginger and green chillies
2 teaspoon(s) each of ginger, garlic
pastes
salt and sugar to taste
salt to taste
melted butter, fresh cream
and finely chopped coriander leaves for garnishing
a few drops of edible orange-red color
(optional)
Prick holes and make
cuts in the chicken pieces. Mix well the ingredients
for the marinade and rub into the chicken pieces. Let
it marinate for a few hours, overnight if possible for
best results.
Heat half the butter on medium
level in a heavy-bottomed pan and put in the chicken
along with the marinade. cover and cook for about 25
minute(s) or till the chicken is fully cooked. After
the liquids have evaporated, stir fry the chicken for
some time in the residual fat.
Heat the remaining butter in a
saucepan and add the red chilli, coriander, cumin and
black pepper powders. Fry for a few seconds. Add the
chopped tomatoes, sugar, salt and cook uncovered on
medium level for about 7 minutes till the puree thickens
and the fat separates. Stir in the beaten cream and
reduce the heat to low.
Add the chicken, chopped ginger and green chillies to
the simmering gravy. Sprinkle salt to taste if needed.
Mix well. Cover and simmer on low heat for about 10 minutes
or till the curry is thoroughly heated through.
Just before serving pour melted butter over the curry.
Garnish with a swirl of fresh cream and finely chopped
coriander leaves.
TIPS:
For a thicker and richer gravy cashewnut
paste (soak cashewnuts in water for an hour or so and
grind them) can be added while making the gravy in step
2... fry it along with the spice powders and then proceed
as above.
Serve hot
with: Ghee Rice, white rice or Indian bread (Roti).
