Murgh Makhani / Tandoor Butter Chicken !!!


Murgh Makhani / Butter Chicken is one of the famous curry all over the world. The yogurt & spiced (cumin,turmeric, kashmiri red chili, coriander powder, ginger, garlic & whole garam masala), overnight marinated chicken. Traditionally cooked in tandoor / grill, oven / broil or pan fried. The sauce is based on tomato puree, cooked with all spices, whole garam masala, ginger- garlic paste, enriched with cashew paste, ended up with fresh cream & finally garnished with cilantro and dry methi leaves.

This is the recipe with full of fresh creamy texture. I prepared this recipe by using chicken lollipop with bone, marinate overnight & broiled it in oven. For making tomato puree, I blanched, skinned & ground it by using blender. Instead of cashew, I used fresh almond, soaked in water & grounded into paste. Almonds paste is really enhanced its flavor, taste & binding compound to the curry. I ran out of cream in my pantry, so instead I used fresh yogurt. Garnish it with some fresh cilantro & butter.

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Preparation Time : 30 minutes
Marination Time : 60 minutes / overnight
Bake & Broil Time : 45 minutes
Cooking Time : 30 minutes
Recipes Cuisine : North India
Serving : 2

Ingredients:
Marination of Chicken:

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Chicken lollipop (skinless / with bone) – 5 pieces
Yogurt/ thick curd – ½ cup
vegetable oil – 1 tbsp
Turmeric – 1 tsp
Coriander powder – 1 tsp
Red chili powder – 1 tsp
Cumin powder – 1tsp
Lemon juice – 1 tbsp
Whole garam masala / biriyani masala – 1 ½ tsp (http://wp.me/s42nDE-652)
Chaat masala – 1 tsp
Pepper powder – 1 tsp
Ginger – 2 tsp grated
Garlic – 4 nos grated
Salt – 1 tsp (or as required)

For gravy / Sauce:-

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Shallots / small onions – 2 nos. finely chopped
Red onion – 1 medium finely chopped
Bay leaves – 2
Ginger garlic paste – 1 tbsp
Tomato puree – 1 ½ cup
Almond freshly grounded milk – ¼ cup
Whole garam masala / biriyani masala – 1 tsp (http://wp.me/s42nDE-652)
Turmeric – 1 tsp
Coriander powder – 1 tsp
Red chili powder – 1 tsp (as per required)
Yogurt / fresh curd – 2 tbsp
Cumin powder – 1tsp
Chaat masala – 1tsp
Salt to taste
Water as required.

Tempering:
Unsalted butter (homemade) – 3 tbsp (as required)
Vegetable oil – 1tbsp
Mustard seeds – 1tsp
Fennel seeds – 1tsp
Cumin seeds – 1tsp
Method:

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  • Clean the chicken lollipop, make a slit with knife on both side& remove the moisture using paper towel.
  • In a bowl, mix all the ingredients listed in the marinated step above. Cover and marinate it for an hour / overnight.
  • Preheat the oven 375 degree & lined the baking sheet using foil paper.
  • Insert the marinated chicken lollipop on the sewers and lined up on the prepared baking sheet (please do not discard the marinade- reserved & used it for sauce).
  • Bake the chicken in the oven for 30 minutes, put it on broil for another 15 minutes & by flipping both side (broiling helps to get charred crust). Once the chicken is done, remove it from oven, bring to cool & keep aside
  • In another pan, heat oil, butter and start temper by adding cumin seeds, mustard & fennel.
  • Now add the onions and fry until caramelize / slightly golden brown.
  • Add ginger-garlic paste and sauté until raw flavour goes off.
  • After that add tomato puree and cook it on high flame for 3-4 minutes. Stir ocassionally.
  • Add reserve marinade exract, cumin powder, turmeric powder, red chili powder, chaat masala, salt and sauté for another minute.
  • Now add tandoori chicken, almond paste, yogurt and cup of water, cover it with lid & cook until chicken is done.
  • Garnish with coriander leaves.
  • Serve hot & enjoy it with naan, parathas, steamed rice / ghee rice / veg pulav.

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4 thoughts on “Murgh Makhani / Tandoor Butter Chicken !!!

  1. Pingback: Easy Butter Chicken (step by step) / Murgh Makhani !! | My Southern Flavours

  2. Pingback: Oven Baked Garlic Naan (step by step pictures)!! | My Southern Flavours

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