- Prep Time: 0 mins
- Cook Time: 30 mins
- Serves: 3 People
Ingredients to cook BUTTER CHICKEN/ MURGH MAKHANI :
- 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
How to cook BUTTER CHICKEN/ MURGH MAKHANI :
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 coriander leaves.
Serve hot with naan, or batura’s.
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