MURG MAKHNI OR BUTTER CHICKEN
BY- VISHWAJIT JADHAV
Murg Makhni or Butter Chicken??
Is it same or have some difference?
When
we are talking about the world-famous
Indian delicacy and Yes its Murg Makhani (butter chicken)When we derive the
word butter chicken no doubt it's prepared with the help of lots of butter,
that makes a creamy and flavorful butter chicken.
Many
butter Chicken stories might not be derived from history, some stories showcase
us it’s come from Delhi, some stories portray that its comes from Punjab but we
have to know the roots. The founder of Moti
Mahal comes with amazing flavorful delicacies from Pakistan and he thought
to open a restaurant and delivery delicious food. He implemented the concept of
a tandoor (clay oven) and started the new trend in Delhi. Tandoori chicken, but
there are some drawbacks in storage of this concept but suddenly he thought to
mix the tomato gravy with tandoori chicken and with some cream and butter.
This is our Murg Makhni and its ours form 1974
The word butter chicken derived from Makhni means butter and Murg means chicken
BUTTER CHICKEN
Let's
come together and enjoy this delicious recipe with your family. Don't forget to
share the history of our Murg Makhni
Ingredients
· 8
boneless chicken thighs
· 1
tbsp. of ginger and garlic paste
· 1
pinch of salt
· 2
tbsp. of yogurt
· 2
tsp. Kashmiri chili powder
· 1/2
tsp. garam masala
· 1
tbsp. of oil
MAKHANI GRAVY
· 10
tomatoes cut into quarters
· 2
tbsp. of vegetable oil
· 3
green chilies
· 4
cardamom pods
· 2
cinnamon sticks
· 4
cloves
· 4
bay leaves
· 1
tbsp. of ginger, peeled and chopped
· 1
tsp. chili powder
· 1
tbsp. honey
· 2
tsp. tomato paste
· 25g
butter
· 1
tbsp. of cashew nuts,
· 1
tsp. Kasoori methi, (dried fenugreek leaves)
· 60ml
cream
· Salt
METHOD
· Take
a bowl and add oil, red chili powder, garam masala and mix it properly(its help
to get organic color without adding any food color) add ginger garlic paste,
salt, yogurt and mix it well, add the boneless pieces of chicken and keep it
for marination, process chicken at least 30 min
For Makhani Gravy
1. Take
a deep stockpot and put it on medium flame Add butter clove, cinnamon, cardamom,
bay leaf and add chopped tomatoes, chili powder, mix it well
2. Add
chopped ginger, cashew nuts and mix it well and cover with a lid and cook it
for 10-15 min (stir the tomatoes after every 2-3min)
3. After
its tomatoes get mashy structure, switch off the flame and transfer the mixture
to the bowl and keep it aside
4. Take
a griller pan or tava add oil +butter and roast the marinated pieces. Grind the
mixture of tomatoes and keep strain it well.
5. Take
a pan to add butter, tomato puree, chili powder, and add our strain gravy mix
it well
6. And
cook it for another 5-6 min
7. Add
the roasted chicken pieces
8. Add
Kasuri methi, honey, and let's end of our delicious recipe with cream.
THANK YOU
