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BUTTER CHICKEN (MURGH MAKHANI) |
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| Preparation time ([days] hrs:min): |
01:00 |
| Cooking time ([days] hrs:min): |
00:25 |
| Number of servings: |
4 |
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This recipe is one of Amma's oldest and most
popular. It has been orally passed down
through the generations -- each spice,
measurement and procedure intact -- since
the great Moghul Emperor Akhbar tasted (and
extolled) the dish in the 16th century.
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| List of ingredients: |
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| No. |
Ingredient |
Qty |
Measure |
Wt.(gms) |
| Set 1 |
| 1 |
Chicken |
3/4 |
pound |
344.25 |
| 2 |
Yogurt |
1/4 |
cup |
50.00 |
| 3 |
Chili Powder (Red Chili Powder) |
0.38 |
teaspoon |
1.88 |
| 4 |
Garam masala |
0.38 |
teaspoon |
1.88 |
| 5 |
Garlic Paste |
1/4 |
tablespoon |
5.25 |
| 6 |
Ginger Paste |
1/4 |
tablespoon |
5.25 |
| 7 |
Lemon juice |
1/2 |
tablespoon |
7.60 |
| 8 |
Salt |
1/4 |
to taste |
0.25 |
| 10 |
Salt |
1/4 |
teaspoon |
1.50 |
| Set 2 |
| 1 |
Chopped Onion |
1/4 |
cup |
40.00 |
| 2 |
Ginger Paste |
1/4 |
tablespoon |
5.25 |
| 3 |
Garlic Paste |
1/4 |
tablespoon |
5.25 |
| 4 |
Butter |
0.17 |
tablespoon |
2.06 |
| 5 |
Tomato Puree |
1/2 |
cup |
125.00 |
| 6 |
Cream |
0.06 |
cup |
15.00 |
| 7 |
Coriander Leaves (dhaniya) |
1/4 |
fistful |
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| 8 |
Ginger Piece (1 inch in length) |
1/4 |
piece |
0.55 |
| 9 |
Honey |
1 |
teaspoon |
7.00 |
| Cooking procedure: |
1. Clean chicken and discard the skin. Make diagonal
cuts
randomly on the chicken with a knife. Pat the chicken dry.
For the marination, mix Plain Yoghurt, Red Chili Powder,
Garam Masala Powder, Garlic Paste, Ginger Paste, Lemon
Juice and Salt to taste
and coat mixture on the chicken. Keep aside for about an
hour. Julienne the ginger piece and keep aside.
2. After an hour, cook the whole chicken in oven at 150
degrees centigrade for ten minutes, cooking until the
chicken is 3/4th done.
3. In a pan or wide skillet, heat butter and add onions,
ginger and garlic paste. Fry until onion turns light brown
and add chili powder.
Cut chicken into smaller (bite sized) pieces and cook for
another minute in the skillet. Now add tomato puree and
cook for another few minutes on moderate heat. Finish with
cream, garam masala powder and honey. Garnish with ginger
julienne, a little butter, chopped coriander and cream.
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| Any additional information: |
Note: You may cut the chicken into sligthtly larger
than
bite sized pieces before marination. This is less messy.
Tips on Marination:
-- Use only thick yoghurt for marination.
-- If desired sour, then do away with honey.
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