Chicken Makhni or Butter Chicken

 Butter chicken or Murgh Makhani  or Chicken Makhni is a classic Indian recipe. It originated in the 1950s, in the kitchens of Moti Mahal in Daryaganj, Delhi.The dish was prepared by the cooks using the left over chicken  🙂  Interesting huh 😉 This is the most famous chicken recipe which is famous world wide.The chicken is traditionally cooked in a tandoor; but may be grilled, roasted or pan fried in less authentic preparations.

    

Ingredients 

• 400 gms bonesless Chicken cut into 1 1/2 inch pieces
  • For marination 1
• 1 tspn Kashmiri Red chilli powder
• 1tbpn lemon juice
• Salt to taste
  • For Marination 2
• 1/2 cup thick yogurt/curd
• 2 tspn garlic paste
• 2 tspn ginger paste
• 1/2  tspn red chilli powder
• 1/2 tspn garam masala powder
• 2 tspn mustard oil
• For Makhni Gravy
• 12 medium sized tomatoes chopped
• 4 tbsp butter
• 4 green cardamom
• 1 gm Mace (javitri)
• 1 tspn ginger paste
• 1 tspn garlic paste
• Salt to taste
• 1 tspn Red chilli powder ( preferably deghi mirch powder)
• 1/4 tspn Kasoori methi
• 1 tbsp  Sugar
• 3 1/2 tbsp fresh cream

Process

1. Marination of the chicken Part 1-In a bowl take chicken,add salt ,Kashmiri Red chilli powder & lemon juice ,mix well & keep it in the refrigerator for 30 Min.
2. After 30 Min remove the chicken from the Refrigerator.
3. Marination of the chicken Part 2 – In a bowl take yogurt/curd, add garlic paste, ginger paste,red chilli powder, garam masala powder & mustard oil, mix well & add the chicken mixing well & refrigerate for 2 hrs.
4. Making of the Makhni Gravy : In a blender put the chopped tomatoes and make puree.
5. In a pan heat 2 tbsp butter in low flame & add cardamom & Mace.
6. Add ginger & garlic paste & saute for 1-2 min .
7. Add the tomato puree & mix well.Add salt ,red chilli powder & cook for 15-20 min in low flame.
8. Meanwhile we need to grill the marinated chicken in oven at 350 F(180 C) till golden brown. In a roasting tray spray or pour some oil and spread it uniformly .Place the chicken and grill it for  15-20 min till its cooked & golden brown.In between you can check the chicken & bast the chicken with little oil.
9. After 20 min add Kasoori methi and 2 tbsp butter in the gravy & cook for another 3-4 min.
10. Add suger and cream and cook again for 3-4 min.
11. Add the chicken pieces & cook for another 4-5 min.
12. Serve with Naan/Paratha or Rice 🙂 .

Note :

1. Instead of Mustard oil you can use vegetable oil.
2. If you don’t have a Oven  you can  roast or pan fry the chicken in a pan.