Restaurant Style Butter Chicken
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Butter chicken/murg makhni is a very popular and famous non vegetarian delicacy from Punjab/North India
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Ingredients
Ingredients for chicken Marination
- 700 gm Chicken
- 1 tablespoon Ginger Garlic paste
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon Garam masala
- 2 tablespoon Mustard oil
- 5 tablespoon Curd
- Salt as required
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Instructions
- Marinate chicken with marinate Ingredients for 6- 7 hrs
- Then stick chicken in skewers, heat a tawa with 1 tsp oil. Place all chicken skewers in tawa. Cook chicken both sides till soft and brown spots appear. Then turn off gas. Let it cool little. Then torn the tikkas with your hand.
- Now heat a pan with 1 tsp oil. Add all makhni gravy ingredients one by one. Mix everything and stir it for 2-3 mins. Then add 1/2 cup water. Bring bubble. Simmer gas and cover it for 4-5 mins or till soft everything ..
- When everything get soft. Let it cool little. Then put in a blender and blend till smooth.
- Now heat a pan with with 1 tbsp oil and 1 tbsp butter. Add bay leaf...then add 1 tsp Kashimiri chili powder ,1/2 tsp turmeric and 1tsp coriander powder. Mix well everything
- Then add makhni gravy. Mix well everything. Cover it for 4-5 minutes. Then add mawa. Mix well into the gravy. Add 1/2 cup water ..give a good stir...
- Cover it for 3-4 mins. Then add cooked chicken tikkas. Give a good mix, then add 2 tbsp cream and 1 tsp crush kasuri meth, mix well..
- Check seasoning, if required, adjust seasoning. Restaurant style Butter chicken OR Murg Makhni is ready
- Serve Butter chicken with naan, paratha, roti or whatever you like.
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Recipe Nutrition
Calories: 340 kcal | Carbohydrates: 18 g | Protein: 20 g | Fat: 21 g | Saturated Fat: 5 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 10 g | Trans Fat: 0.1 g | Cholesterol: 63 mg | Sodium: 87 mg | Potassium: 635 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 1319 IU | Vitamin C: 96 mg | Calcium: 89 mg | Iron: 3 mg
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