Butter chicken, also known as murgh makhani, is a spicy, creamy tomato Indian dish flavored with a variety of seasonings. This decadent dish also features cream and butter, and knowing its nutrition information can help you make adjustments to your diet to fit it in.
The chicken is traditionally cooked in a tandoor, but may be grilled, roasted or pan fried in less authentic preparations. Of all the spices added to the dish it is dried fenugreek leaves and seeds (Urdu/Hindi: Qasuri Methi), and asafoetida make the greatest contribution to the characteristic flavour of the dish.
The dish may be garnished with white butter, fresh cream, sliced green chillies, coriander and Qasuri Methi.
Today is a Special day to me as ma hubby b’day & his favorite chicken dish so plan to prepare his favorite food as well it was yummicilio & terrific 🙂
Ingredient’s :
Raw Chicken Slices 500Grams
Tomato Ketchup 1 tbsp.
Coriander Leaves 1 Springs
Oil 2 Tablespoons
Dry Fenugreek Leaves 1/2 Teaspoons
Green Chillies 2 Slice
Coriander Pdr 1Tablespoons
Fresh Cream 100ml
Cashewnuts 4 Piece
Red Chilli Powder 1Teaspoons
Sugar 1/2 Teaspoons
Cumin Seeds 1/2 Teaspoons
Tomato 200Grams
Butter 100 Grams
Salt 1 To Taste
Red Chilli Powder 1Teaspoons
Ginger Garlic Paste 2 tbsp.
Onion 1Numbers
Method :
Cut chicken into thin slices and apply ginger garlic 1 tbsp.paste, salt, chillipdr and shallow fry in oil and set aside to the leftover oil.
Add, cumin, onion, ginger garlic paste, add onion,tomatoes, cashew and other spices and cook covered with little water till everything is mashed & well cook, keep for few seconds and put in a blender to smooth paste.
Take a pan add butter and pour the masala cook on a medium flame for 2 minutes, add color and add chicken and cook for 10 minutes add tomato ketchup, Garnish with coriander & cream.
Serve with Fried Rice or Pulao.