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Home-made Butter Chicken (Murg Makhani)

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  1. Indian Cuisine   >
  2. Indian curry
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photo by Anand Moholick

INGREDIENTS
For tendorisation
1 kilogram chicken
chicken Chicken is the most common and widely consumed type of poultry throughout the world. It is considered as one of the tastiest meats and can be cooked in a variety of ways. It is usually fried, baked, stew, soup, smoked, roasted, boiled and made into curry. The meat is tender,...
  • pollo
  • Sal
  • Murgee
    (मुर्गी)
2 cups lemon juice
lemon juice Lemon juice is the juice extract after squeezing the lemon. Keeping it for long makes it bitter.Lemon grows on a small evergreen tree native to Asia. It is a big, yellow color fruit with a juicy flesh. Lemon has a sour taste and is easily available everywhere. It is used...
  • Nimbu ka ras
    (नींबू का रस)
For Marination
as per taste Salt
salt
Also known as : sea salt , iodized salt
...
  • sal
  • Sal
  • namak
    (नमक)
1 teaspoons MDH Garam Masala Powder
Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
  • garam masaala paudar
    (गरम मसाला पाउडर)
1 teaspoons coriander powder
coriander powder Coriander powder is made of dry coriander seeds. Coriander seeds are also known as Cilantro seeds in U.S. It is commonly used in stew, curries, salads and soup to add distinct flavor and aroma....
  • dhania powder
2 tablespoons home made Ginger garlic paste
Ginger garlic paste Ginger garlic paste is made by grinding skinless ginger and skinless garlic cloves together into a paste. Now the paste can be thick or thin depending upon the dish it is used in. You may use the commercially available packed version, but for a fresher strong aroma and flavor it...
  • Adrak aur lahsan ka paste
    (जिंजर-गार्लिक पेस्ट)
2 teaspoons everest tandoori chicken masala
tandoori chicken masala ...
    2 tablespoons olive oil
    olive oil Consisting of a blend of refined oils made from olives - mixtures of virgin and olive oil treated with high heat to neutralize the taste, allowing mass production. Scientifically olive oil is supposed to be a healthier choice of oil due to the fact that it has higher ratio of...
    • aceite de oliva
    • Sal
    • Jaitun ka tel
    1 pinch red Food color
    Food color An artificial edible compound that is used to add a color for better presentation results. ...
      1 1/2 cup Curd
      Curd Curd is the solidified form of milk. It is coagulated with the help of acid or rennet. Curd has a mild sour taste and is used in preparation of many sweet and savory dishes....
      • cuajada
      For Gravy
      50 grams melon seeds
      melon seeds Melon seeds are used in its dry form. These seeds are generally roasted or mild fried before further consumption. Melon seeds can be used in desserts as an ingredient or as topping, in savory dishes it is used to thicken the curry or gravy....
      • tarabooj ke beej
        (तरबूज के बीज)
      50 grams peeled Almonds
      Almond Almond is available all year round and it is consumed all over the world. Almond is used in both sweet and savory dishes. Roast, fry, powder or blanch it for different flavor. Various dishes use almonds such as stew, curry, pie, cake, brownie, cookie, smoothies, etc. ...
      • almendra
      • Badaam
        ( बादाम)
      2 pieces cardamom
      cardamom Cardamon are large brown or small green pods filled with small aromatic seeds. They are used to flavor savory and sweet drinks and dishes....
      • cardamomo
      • Sal
      • elaichi
        (इलायची)
      chopped onions Onion that is been cut into very tiny pieces is known as chopped onion. ...
        3 handful tomatoes made into puree
        tomatoes Tomatoes have thin, smooth skin (which is candy red in color) with a juicy flesh and tangy aroma, flesh contains numerous soft, edible seeds. The color and shape vary considerably depending on the variety of tomatoes....
        • tomate
        • Sal
        • tamatar
          (टमाटर)
        cooking
        50 grams Butter
        Butter It is a solid dairy product made by churning fresh and fermented cream or milk . It contains butterfat , milk proteins and water . It is used as spreading on bread , seasoning on cooked vegetables , in baking , sauce making and pan frying . It remains solid...
        • mantequilla
        • Sal
        • Makhan
          (मक्खन)
        50 grams onion paste
        onion paste ...
          1/2 teaspoons Garam Masala Powder
          Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
          • garam masaala paudar
            (गरम मसाला पाउडर)
          1/2 teaspoons dhania powder
          coriander powder Coriander powder is made of dry coriander seeds. Coriander seeds are also known as Cilantro seeds in U.S. It is commonly used in stew, curries, salads and soup to add distinct flavor and aroma....
          • dhania powder
          1/4 teaspoons red chili powder
          red chili powder Red chili powder is the powdered form of dried red chilies. It is either grounded extremely fine or it is grounded thick in the form of small or big flakes. The intensity of hotness of the chili is dependent on the dried red chilies and its origin. Popularly consumed in...
          • Lal mirch powder
            (लाल मिर्च पाउडर)
          1 teaspoon sugar
          sugar Sugar is small, sweet, grainy white cubes which is used in many beverages and dishes to add sweet flavor. Now a days many types of sugar can be found in market, it can be of white or brown color....
          • cheeni
            (चीनी)
          25 grams cream
          cream Cream is the top waxy layer of the milk, produced after its refrigeration. Many recipes use cream to add buttery yet smooth flavor on consistency. Cream can also be used in desserts after adding sugar....
          • Malaee
            (मलाई)
          Garnishing
          2 tablespoons cream
          cream Cream is the top waxy layer of the milk, produced after its refrigeration. Many recipes use cream to add buttery yet smooth flavor on consistency. Cream can also be used in desserts after adding sugar....
          • Malaee
            (मलाई)
          Coriander leaves Coriander leaves also known as cilantro are tender, aromatic and absolutely green in color. They add a unique freshness and flavor to the recipes and are added raw once the recipe is completely prepared, as heat spoils the flavor and aroma of the leaves. Coriander leaves are loved as a...
          • Sal
          • Hara Dhaniya
            ( हरा धनिया)
          About The Chef
          Lives in : new delhi India I cook for the hungry technologists! I love to experiment with the Indian spices. I feel Indian spices have a lot of depth to them and I really like the warm earthy flavors of some of these spices. I try to apply my knowledge of Indian cooking to other cuisines as well.

          Home-made Butter Chicken (Murg Makhani)

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          Butter Chicken is an all time favorite and a must-have Indian dish.It is generally low on the spicy rating, but you can make it as spicy as you want it. Its easy to make and simply delicious.
          Preparation
          For tendorisation
          • Remove skin from the chicken and wash thoroughly under running tap water.

          • Prepare 2 cups of lemon juice and add a teaspoon of salt to it .

          • With a sharp knife prick the flesh of the chicken all over and make incisions on the pieces. This helps the lemon juice to go all the way inside the chicken. Place the chicken pieces in a bowl.

          • Pour the lemon juice over the incisions . Cover the bowl and refrigerate overnight ( if you do not have that much time before you cook atleast marinate it for 3-4 hours)

          For Marination
          • Mix the above mentioned ingredients for marination to form a thick paste.

          • Pour this paste over the washed chicken and mix everything together. Cover the bowl and refrigerate for at least an hour.

          • Thirty minutes before you are ready to cook, take the marinated chicken out of the refrigerator and allow it to come to room temperature.

          For Gravy
          • Grind all the ingredients mentions in the gravy section to make a thick paste.

          Cooking
          • Saute the onion paste in butter for 2-3 minutes
          • Add the spices ( Garam masala , Dhaniya powder, Red chili powder) and sugar
          • Add Cream and cook for 10-15 min on medium flame
          • Cook for about 20 min, until completely dry
          • Serve Hot!
          • Step-2

            Add tomato puree to this

          • Step-5

            In a separate dish add the marinated chicken along with the paste it was marinated in.

          • Step-7

            Add the cooked gravy and heat for about 5 min

          • Step-2
          • Step-5
          • Step-7
          Garnishing Ideas
          • Add Cream and coriander to garnish
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          • Delicious
          • Authenticity
          • A unique ingredient mix
          • Healthy
          • Great for kids & parties
          • Easy to make
          • Loved the fragrance
          • So refreshing
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          Review by Posted 20 Aug, 2015
          • good
          This is a nice first time recipe but I would keep it on simmar for over 30 minutes.

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          Review by Meetu koli Posted 20 Aug, 2015
          This butter chicken is so nice.