Wednesday, August 6, 2008

Murg Makhani (Butter Chicken)


Butter Chicken or Murgh Makhani is an popular Indian dish from the Punjab region. It is a dish made by marinating a chicken overnight in a yogurt and spice mixture. The chicken is then roasted or baked. It is some ways similar to “Chicken Tikka Masala”.
Makhani sauce is made from butter, tomatoes, almonds and various spices, cream is often included. Once the sauce is prepared, the roasted chicken is chopped and added to it.

I personally like chicken with bones so I prepared butter chicken, different from traditional one, using chicken pieces with bone.

Ingredients:
  • 1 pound chicken with bones without skin
  • 2 onions thinly chopped
  • 2 tbsp of tomato paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 2 tsp coriander powder
  • ¼ tsp turmeric powder
  • 1" stick of cinnamon
  • 2 bay leaves
  • 2 tbsp almond paste (ground soaked almonds)
  • 1 cup fresh yoghurt
  • 2 tbsp cooking oil
  • 2 tbsps butter
  • Salt to taste
  • 1 tsp lime juice
  • Cilantro leaves chopped to garnish

Method:
  • Mix the chicken with lime juice, yogurt, ginger garlic paste, chili powder, turmeric powder and garam masala, salt and allow marinating for 4-5 hours or overnight in an air tight container in refrigerator.
  • Heat the oil in a nonstick pan, add cinnamon and bay leaves. When they are little darker add onions. Fry till golden brown.
  • Add only chicken pieces and fry till sealed (chicken will turn opaque).
  • Now mix in the remaining part of the marinade to the chicken along with the tomato paste. Fry for 3-4 minutes. Add 2-3 cups of chicken stock.
  • Cook on medium heat till the chicken is done and the gravy is reduced to half its original volume.
  • Now stir in almond paste and simmer for 3-4 minutes.
  • Take out in a serving dish.
  • Melt the butter and pour over the chicken in dish.
  • Garnish with cilantro leaves and serve with Nan or tandoori roti.


Do You Know?
Butter is a dairy product made by churning fresh or fermented cream or milk.Butter consists of butterfat, water and milk proteins.


Both salty and unsalted types of butter are available in market. The salty butter is made salted after churning, using sodium chloride during the creaming process. The salt performs two main functions: enhances the taste and prolongs the preservation of the product by inhibiting the growth of microorganisms.

Butter gives a distinctive flavor to all kinds of prepared foods. It also absorbs natural flavors and consequently, helps in the uniform distribution of aroma and flavor in foods.

For the sake of consistency and appearance, butter should be refrigerated at a temperature of 5 degree C.

2 comments:

Friend1 said...

Thanks. I am going to try making this mouth watering recipe. I never knew it was so simple. Your blog looks great.. keep up the good work.

Everyday Indian said...

Thanks friend for visiting my blog and taking interest in recipes.Just let me know if you are interested in any particular recipe.