Butter chicken (or murgh makhani) is part of the Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to Hindu Punjabi restaurant called Moti Mahal in Delhi. Butter Chicken is regarded to have been first introduced by Moti Mahal in Daryaganj, Delhi. Its also believed that Butter Chicken is known since Mughal's in India for more than a 1000 years. Butter chicken is usually served with naan, roti, parathas, roomali roti.
Ingrediants:
Preparations:
Wash the chicken pieces and dry them. Marinate the pieces with 7 tsp curd, red chilli powder 1 tsp, green chilly ginger garlic paste 1 tsp, cumin powder, chicken masala and salt as per taste. Allow it to stand for 2 hours.
Shallow fry chicken in oil. Grind onions and tomatoes and make a paste. Heat oil in a pan and add onion tomato paste and fry till its smell goes. Add cashew paste, redchilly powder, green chilly, ginger garlic paste and enough salt. If you need add little water. Then add chicken pieces and cook till its done. Remove from fire. Add butter and mix well
Ingrediants:
| Tomatoes- 2 Butter- 3tsp Cashew paste- 2 tsp Red chilli powder- 2 tsp Cumin powder -1 tsp Chicken masala -1 tsp Green chiily -3 Onions -2 One whole chicken cut into small pieces Ginger garlic paste- 3 tsp Curd -7 tsp Salt as per taste Oil as required |
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Wash the chicken pieces and dry them. Marinate the pieces with 7 tsp curd, red chilli powder 1 tsp, green chilly ginger garlic paste 1 tsp, cumin powder, chicken masala and salt as per taste. Allow it to stand for 2 hours.
Shallow fry chicken in oil. Grind onions and tomatoes and make a paste. Heat oil in a pan and add onion tomato paste and fry till its smell goes. Add cashew paste, redchilly powder, green chilly, ginger garlic paste and enough salt. If you need add little water. Then add chicken pieces and cook till its done. Remove from fire. Add butter and mix well
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