Butter Chicken Curry, also known as Murgh Makhani, is a popular Indian dish that originated in the vibrant streets of Delhi. This mouthwatering curry is made with succulent pieces of chicken, marinated in a blend of aromatic spices and yogurt, and cooked in a luscious tomato-based gravy.
Butter chicken curry
Ingredients
For marination
- 500 grams Boneless chicken
- ½ tsp Garlic paste
- ½ tsp Ginger paste
- 2 tbsp Plain yogurt
- 1 tsp Lime juice
- 1 tbsp Mustard oil
- 1 tsp Kashmiri red chili powder
For gravy
- 1 cup Diced onion diced
- 4 Tomatoes chopped
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- Salt to taste
- 2 tsp Sugar
- 4 tbsp Butter
- 1 tbsp Cooking oil
- ½ tsp Garam masala
- 1 tsp Kashmiri red chili powder
- ¼ cup Whole cream
- 50 grams Cashew nuts
- 1 tbsp Fenugreek leaves
Instructions
- First marinate the chicken for 30 mins.
- After 30 minutes shallow fry the chickens in a frying pan.
- Take a saucepan and add 1 tablespoon of cooking oil in it.
- Now add diced onions, tomatoes, garlic and ginger paste, cashew, salt and sugar in it and stir for 15 minutes on medium flame.
- After 15 minutes turn off the flame and keep it cool.
- After it gets cool, blend the mixture in a food processor.
- Put the mixture in a saucepan in a low flame and add the butter and stir for 5 minutes.
- Now add the whole cream and the chicken and mix well.
- After 2 minutes add fenugreek leaves and keep it in low heat for two minutes.
- Now turn off the flame.
- Garnish it with some cream and fenugreek leaves.
Notes
GServe it with paratha or jasmine rice.