DISH NAME : MURG MAKHANI (BUTTER CHICKEN)

Preparation Time : 30 minutes+30 minutes marination

Cooking Time : 45 minutes

Baking Time : 35 minutes

Description

Butter chicken (or murgh makhani) is part of both Indian and Pakistani cuisine. The origin of butter chicken can be traced back to a Punjabi. Butter chicken is regarded to have been first introduced by Moti Mahal restaurant in Daryaganj, Delhi. A story says that butter chicken was quickly prepared by Delhi chef after dinner hours for a VIP customer who wanted "some" chicken dish. The chef had only half of a Tandoori chicken which he tossed with liberal amounts of butter, tomato and garam masala to come up with the earliest version of "butter chicken". He later improvised to make this a regular feature on the menu. Cashew paste can also be added, to make the gravy thicker. Of all the spices added to the dish it is dried fenugreek leaves ( kasuri Methi) that gives characteristic flavour to the dish. Butter chicken is so called because of the buttery smoothness of the gravy rather than because butter is added to the dish, as most people believe.
Black salt, Kala Namak or Himalayan Pink Salt is a type of rock salt, salty and pungent-smelling condiment used in South Asia.Kala Namak is used extensively in India and Pakistan as a condiment or added to chaats, chutneys, salads, all kinds of fruits, raitas and many other savory Indian snacks. Chaat masala, an Indian spice blend, is dependent upon black salt for its characteristic aroma. Kala Namak is considered a cooling spice in ayurvedic medicine and is used as a laxative and digestive aid.

Note

1) Some people add cashew paste to gravy to make it thick.
2) Some make gravy without onion paste.
3) Black salt is available in supermarkets.
4) Dry roast cumin and powder.
5) Crush fenugreek leaves after warming lightly. This brings out the full flavor.

Method

1) Clean, wash and cut chicken. Make slit on the flesh.
2) Grind chilli powder, ginger, garlic and green chillies into a smooth paste. Add jeera. 3)Beat curd until smooth, add all masalas, lime juice, black salt, salt, colour(if using) and dried fenugreek leaves.
4) Add the chicken in the marinade. keep aside for 30 minutes. Skewer the chicken.
5) Cook in a preheated oven at 200 C for 35 minutes.

Makhani Gravy :-
1) Boil onions and grind to a paste.
2) Boil tomatoes (with a cut at the bottom) and then deskin. Puree & strain.
3) Melt 2 tbsp butter along with oil and fry whole spices.
4) Add onion paste and fry well till the moisture has evaporated (do not brown).
5) Add the tomato puree, cumin powder, chilli powder, dried fenugreek powder and sugar and the left over marinade and simmer on a slow fire till spices are cooked and the gravy has thickened.
6) Add the chicken pieces, one pinch cumin powder & one pinch dried fenugreek leaves and cook till chicken is tender.
7) Just before serving add fresh cream.

Serving Suggestions

Butter chicken is usually served with naan, roti, parathas, roomali roti or steamed rice.