Butter Chicken/Murgh Makhani

I've been asking this type of dish to every Indian restaurant in town since I've been arrive in France.  I could not found everywhere. Maybe because of I didn't know how to spell the name of this dish. The guy in the Indian restaurant who understand what I'm talking about told me that this origin from Punjab and they are not from that area. Too bad, I wish they have it ( that would make my hubby so happy ). So, I forget about this dish long time a go, until 2 days ago, I found a blog from one of my food blogging friend.

I send her a message asking about this specific dish. and guess what?.. she have the recipe and give me the link for the recipe !!!. Here is the recipe and you should check those blog often because  you will found different idea  of dish there:

(http://www.sunshineandsmile.com/2011/05/16/butter-chickenmurgh-makhani/). Thank you so much Kankana :)

 

 

 

 Preparation Makhani Masala ( mean thick tomatoes based sauce )

Ingredients : (yields 1+1/2 cup)

• 3 cups tomato puree
• 1 tbs ginger, finely grated
• 1 tbs garlic, finely grated
• 1 stick cinnamon
• 2 green cardamoms
• 1/2 tablespoon kasuri methi (dried fenugreek leaves. it is easily available in any Indian Grocery store)
• 1 tsp red chili powder
• 1/2 tsp cinnamon powder
• 1 green chilly, chopped
• salt
• oil

Directions :

In a saucepan, heat some oil and add ginger, garlic, cinnamon and cardamom. Let it sizzle for a few minutes.
Next, add tomato puree, salt, cinnamon powder, kasuri methi, chilly powder and mix them properly.
Add 1 cup hot water.
Bring the heat down to medium, cover the saucepan and let it cook for about 15 mins.
When you see the oil separating from the side and the sauce looks thick dark red in color, turn off the gas. The makhani masala is ready.


Now we do the Chicken 

Ingredients :

• 1 lb chicken (you can use bone as well boneless pieces but they should be skinless)( I use 2 pcs fillet  and 4  pcs of chicken breast  )
• 1 tbs plain yogurt
• 1/2 tsp turmeric powder
• 1/2 tbs garlic, finely grated ( it's about 3 clove of fresh garlic )
• 1/2 tbs ginger, finely grated( it's about 3 cm of fresh gingger )
• 1/2 tsp chilly powder ( I'm not using it b'cos I don't have in stock )
• 1/2 tbs lemon juice ( I use half of fresh lemon )
• 1 tsp garam masala powder( I use indian seasoning  )
• 1/2 cup heavy cream
• 5 to 7 almonds, roasted and then grated to a fine paste
• 1 tbs butter
• 
  1/2 cup cilantro for garnish, finely chopped( cilantro = coriander leaves )
• salt
• oil
  

- Directions :

In a bowl, marinate the chicken with yogurt, garlic, ginger, turmeric powder, lemon juice, chilly powder and salt. You need to let it marinate for at-least 4 hours (marinating overnight works really well).
In a pan, heat 2 tbs oil and fry the chicken pieces for about 3 minutes on each side. Don’t overcrowd the pan.
Once done, take them out and let them rest.
In the same pan, add the MAKHANI MASALA /sauce that you made before and reduce the heat.
Add the almond paste, salt and cover the pan. Let it simmer for about 15 minutes.
Next, add the chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce. If the sauce get’s too thick, add 1/2 cup hot water.
Cover and cook for another 8 minutes.
Add garam masala powder, cream and mix everything properly. Check for salt and add if required.
at last add the butter give it a toss and  garnish it with chopped cilantro.
Serve it with rice or bread of your choice.

Now lets start with the chicken

Ingredients :

• 1 lb chicken (you can use bone as well boneless pieces but they should be skinless)
• 1 tbs plain yogurt
• 1/2 tsp turmeric powder
• 1/2 tbs garlic, finely grated
• 1/2 tbs ginger, finely grated
• 1/2 tsp chilly powder
• 1/2 tbs lemon juice
• 1 tsp garam masala powder
• 1/2 cup heavy cream
• 5 to 7 almonds, roasted and then grated to a fine paste
• 1 tbs butter
• 1/2 cup cilantro for garnish, finely chopped
• salt
• oil

Directions :

In a bowl, marinate the chicken with yogurt, garlic, ginger, turmeric powder, lemon juice, chilly powder and salt. You need to let it marinate for at-least 4 hours (marinating overnight works really well).
In a pan, heat 2 tbs oil and fry the chicken pieces for about 3 minutes on each side. Don’t overcrowd the pan.
Once done, take them out and let them rest.
In the same pan, add the makhani masala/sauce that you made before and reduce the heat.
Add the almond paste, salt and cover the pan. Let it simmer for about 15 minutes.
Next, add the chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce. If the sauce get’s too thick, add 1/2 cup hot water.
Cover and cook for another 8 minutes.
Add garam masala powder, cream and mix everything properly. Check for salt and add if required.
at last add the butter give it a toss and  garnish it with chopped cilantro.
Serve it with rice or bread of your choice.
- See more at: http://www.sunshineandsmile.com/2011/05/16/butter-chickenmurgh-makhani/#sthash.gJkIeJQE.dpuf

Now lets start with the chicken

Ingredients :

• 1 lb chicken (you can use bone as well boneless pieces but they should be skinless)
• 1 tbs plain yogurt
• 1/2 tsp turmeric powder
• 1/2 tbs garlic, finely grated
• 1/2 tbs ginger, finely grated
• 1/2 tsp chilly powder
• 1/2 tbs lemon juice
• 1 tsp garam masala powder
• 1/2 cup heavy cream
• 5 to 7 almonds, roasted and then grated to a fine paste
• 1 tbs butter
• 1/2 cup cilantro for garnish, finely chopped
• salt
• oil

Directions :

In a bowl, marinate the chicken with yogurt, garlic, ginger, turmeric powder, lemon juice, chilly powder and salt. You need to let it marinate for at-least 4 hours (marinating overnight works really well).
In a pan, heat 2 tbs oil and fry the chicken pieces for about 3 minutes on each side. Don’t overcrowd the pan.
Once done, take them out and let them rest.
In the same pan, add the makhani masala/sauce that you made before and reduce the heat.
Add the almond paste, salt and cover the pan. Let it simmer for about 15 minutes.
Next, add the chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce. If the sauce get’s too thick, add 1/2 cup hot water.
Cover and cook for another 8 minutes.
Add garam masala powder, cream and mix everything properly. Check for salt and add if required.
at last add the butter give it a toss and  garnish it with chopped cilantro.
Serve it with rice or bread of your choice.
- See more at: http://www.sunshineandsmile.com/2011/05/16/butter-chickenmurgh-makhani/#sthash.gJkIeJQE.dpuf

Now lets start with the chicken

Ingredients :

• 1 lb chicken (you can use bone as well boneless pieces but they should be skinless)
• 1 tbs plain yogurt
• 1/2 tsp turmeric powder
• 1/2 tbs garlic, finely grated
• 1/2 tbs ginger, finely grated
• 1/2 tsp chilly powder
• 1/2 tbs lemon juice
• 1 tsp garam masala powder
• 1/2 cup heavy cream
• 5 to 7 almonds, roasted and then grated to a fine paste
• 1 tbs butter
• 1/2 cup cilantro for garnish, finely chopped
• salt
• oil

Directions :

In a bowl, marinate the chicken with yogurt, garlic, ginger, turmeric powder, lemon juice, chilly powder and salt. You need to let it marinate for at-least 4 hours (marinating overnight works really well).
In a pan, heat 2 tbs oil and fry the chicken pieces for about 3 minutes on each side. Don’t overcrowd the pan.
Once done, take them out and let them rest.
In the same pan, add the makhani masala/sauce that you made before and reduce the heat.
Add the almond paste, salt and cover the pan. Let it simmer for about 15 minutes.
Next, add the chicken pieces and stir them properly to make sure it’s evenly mixed with the sauce. If the sauce get’s too thick, add 1/2 cup hot water.
Cover and cook for another 8 minutes.
Add garam masala powder, cream and mix everything properly. Check for salt and add if required.
at last add the butter give it a toss and  garnish it with chopped cilantro.
Serve it with rice or bread of your choice.
- See more at: http://www.sunshineandsmile.com/2011/05/16/butter-chickenmurgh-makhani/#sthash.gJkIeJQE.dpuf