Makhani Chicken

Monday, January 28, 2013

Makhani Chicken




Makhani Chicken 

by Aparna Anurag Updated February 7,2014

Summary

Chicken Butter masala is the popular rich creamy and buttery North Indian Delicacy.Chicken butter masala is called as Murgh makhani in Hindi.

Preparation Time: 35 min
Cook Time: 45 min
Total Time: 1 hr 10min

Recipe type:Non- Vegetarian Recipe
Cuisine: Indian
Serves: 2-3
Author: Aparna Anurag

Ingredients


  • 1kg chicken
  • 1tsp lemon juice
  • 1 tbsp chili powder
  • salt to taste
  • 1 cup yogurt
  • 2 tbsp garlic paste
  • 1/2 tbsp garam masala
  • 2 tbsp melted butter
  • 2 tbsp ginger paste
  • 2 tbsp lemon juice
  • 2 tbsp oil
  • 1 tbsp butter
  • 1 tbsp garam masala
  • 1 tbsp ginger paste
  • 1 tbsp chopped garlic
  • 1 tbsp chopped green chile pepper
  • 2 cups tomato puree
  • 1 tbsp chili powder
  • salt to taste
  • 1 cup water
  • 1 tbsp honey
  • 1/2 teaspoon dried fenugreek leaves(Kasoori meethi)
  • 1 cup heavy cream-{Ingredients:
  • 3/4 cup milk
  • 1/3 cup butter











Preparation:
1. Melt the butter.
2. Pour it into the milk, and stir.
3. Use in place of one cup of heavy cream(If you use low-fat milk, add a tablespoon of flour to the mixture to thicken)}

Instructions


1. To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
2. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place chicken on baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
5. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
6. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.