Cooked - Moti Mahal's Butter Chicken (murg Makhani)

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Moti Mahal's Butter Chicken (murg Makhani)

4.0

Chicken pieces: 1 kg

Lemon juice: 1 tbsp

Red chilli powder: 1 tsp

Salt to taste

Ginger paste: 1 tbsp

Garlic paste: 1 tbsp

Greek yoghurt/Hung curd: ½ cup

Garam Masala powder: 1 tsp

Kasuri methi: 1 tbsp

Coriander powder: 1 tsp

Cumin powder: 1 tsp

Onion, pasted: 2 tbsp

Onion, pureed: 1 medium

Tomatoes, pureed: 6 large

Butter: 2 tbsp

Oil: 1 tbsp

Ginger paste: 1 tsp

Garlic paste: 1 tsp

Red chilli powder: 1 tsp

Heavy cream: ½ cup

Cumin powder: 1 tsp

Garam masala powder: 1 tsp

Red chilli powder: 1 tsp

Salt, to taste

Marinade the chicken with the aforementioned ingredients for 4-5 hours or overnight.
Blend 4 tomatoes to make a puree.
Heat a little oil in a non-stick pan and add the marinated chicken to it. Cook till the chicken is tender. Set aside.
Heat butter in the same pan and add ginger and garlic and saute for a minute. Now add red chilli powder, coriander powder, cumin powder, salt, sugar and chopped green chillis. Fry for some time.
Add tomato puree, fresh cream and cook on medium flame till the puree thickens.
Add the chicken to the puree and let it simmer for 15-20 minutes.
Garnish with fresh cream and, if you're feeling sinful, a dollop of butter as well. Serve with parathas.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 2 weeks ago

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