Murgh Makhani |Butter Chicken

  Chicken Recipe, Main Dish

Murgh Makhani(Hindi: मुर्ग़ मक्खनी) which is also known as Butter chicken originated from Northern India in 1948. It was created by Kundan Lal Jaggi. It is a spicy tomato based curry cooked with chicken

Murg Makhani- Recipelia

Alternative nameButter Chicken
Place of originIndian subcontinent
Region or stateDelhi
Created byKundan Lal Jaggi
Main ingredientsButter, Chicken, tomato
Serving4 serving

History


Kundan Lal Jaggi the founders of Moti Mahal restaurant in Delhi, India was the inventor of Murgh Makhani in the year 1947. It was invented “by chance” by mixing the leftover chicken in a tomato gravy, rich in butter and cream

Ingredients


⅓ cup plain nonfat yogurt
1 tablespoon tandoori masala powder
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
½ onion, chopped
2 teaspoons garam masala
1 (1 inch) piece fresh ginger
1 clove garlic
1 teaspoon dried fenugreek leaves
2 tablespoons water
3 tablespoons cooking oil, divided
¼ teaspoon Indian chili powder
1 cup tomato sauce
2 tablespoons butter
salt to taste

Preperation


  1. Take yogurt and tandoori masala powder together in a bowl and stir
    thoroughly to make a fine paste.
  2. Now in a large bowl take the chicken and coat evenly with the yogurt and tandoori masala paste. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
  3. Make a smooth paste of onion, ginger and garlic with little water in a blender and set aside for future use.
  4. Now in a large cooking pot, heat 1 tablespoon oil over medium heat. When the oil is hot, cook the chicken until the chicken become lightly browned on all sides. Remove the chicken to another pot and set aside.
  5. Fry the onion paste with the remaining 2 tablespoons oil in the pot and until it become semi dry. Now sprinkle garam masala and chili powder over the mixture and cook for 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook for another 5 minutes.
  6. Add the chicken to the pan and boil. Now reduce heat to simmer and add butter, fenugreek leaves and salt and cook for 15 to 20 minutes.

Serving


Serve Murg Makhani with Jeera Rice, Plain Basmati rice, Coconut Rice, Nan, Paratha or Roti