Butter chicken / Murgh makhani


Ingredients


Chicken boneless 500 gm

Onion 1 big

Ginger garlic paste 2 tsp

Tomatoes red big 3

Kashmiri Chilly powder 2 tbsp.

Turmeric powder 1/4 tsp

Tomato ketchup 2 tsp or more

Cashews( soaked) 10

Butter; 50 gm

Kasoori Methi 1 tsp

Garam masla powder; 1/2 tsp

Cloves 5

Fresh Cream 1/2 cup


Method

👉Boil tomatoes with enough water along with cloves, discard cloves and peel the skin of tomatoes. Grind the tomatoes to smooth paste and keep this sauce aside

👉Melt butter in a non stick pan, add onions until translucent. Add ginger garlic paste. Saute till raw smell disappears. Add Kashmiri chilly powder and turmeric powder.

👉Saute well. Add tomato sauce and cook well on low medium flame.

👉Grind the cashews to smooth paste, add little water to the cashews if required and grind once again

👉Add this cashew paste to the gravy. Now add chicken and close the lid to cook. No need to add water as water will come out from chicken and be careful that the stove is on low medium flame.

👉When the chicken gets cooked add garam masala powder, kasoori methi, tomato ketchup. Mix well.

👉Finally add fresh cream and off the flame.

👉Garnish with cream and kasoori methi or coriander leaves.

👉Serve hot with naan or tandoori roti. Enjoy. .....



💖you can even marinate chicken with curd or lemon juice salt red chilli powder turmeric powder ginger garlic paste marinate for 1 hr then grill or saute in pan with butter when golden brown add in gravy.

;
You can use same gravy for making PANEER makhani instead of chicken.

#recipes