Butter chicken / Murg Makhni – type two

As mentioned in my earlier post of butter chicken, this dish has always been our all time favorite. My mum’s recipe always worked well for me until I moved to US. Here the recipe didn’t have much issues but ingredients available here like yoghurt, butter, cream are extra heavy and also the veggies are slight different in texture and to add to it the US branded mixer-grinder don’t achieve that fine consistency as the one achieved back at home in India.

As my hubby is turning more health conscious, I was craving to find a recipe for this that could cater to my needs and even after all the above mentioned hindrances. However,friends back in India can still go ahead with my earlier version specially when serving guests. Earlier one is more royal while this recipe uses comparatively similar but less ingredients and is a healthier version.

Recipe :

Ingredients :

  • 300-350 gms boneless chicken, cleaned, washed and cut into strips or small pieces.
  • Salt as per taste
  • 1 tbsp ginger garlic paste for marination
  • 1 tbsp Kashmiri red chili powder for marination
  • 400 gms tomatoes, roughly chopped (around 4-5 medium-sized)
  • 100 gms onion, roughly chopped (around one medium – large, I used white onion)
  • 1 tbsp ginger garlic paste
  • 50 gms cashew nuts (less than 1/4 US cup)
  • 1/2 tsp chicken masala ( you can also use readily available garam masala)
  • 4 tbsp sugar
  • 2 tbsp Kashmiri chili powder
  • 4 tbsp butter
  • 2 tbsp cream
  • 2 tbsp white vinegar
  • 1 tsp kasuri methi
  • 1 tbsp oil.

Method :

  1. Marinate the chicken with Kashmiri chili powder,ginger garlic paste and salt as per taste. Allow to rest for at least 30 mins
  2. In a pan, heat oil and half the butter. Fry the marinated chicken pieces till cooked well. Remove them and keep aside.
  3. In the same pan, heat little more oil. Sauté the onion till transparent.
  4. Add the ginger garlic paste, cashew nuts, tomatoes, chicken masala, sugar, Kashmiri red chili powder, salt as per taste and cook till the mixture is well cooked and mushy. Add little water if required for cooking.
  5. Allow the mixture to cool and then grind it to fine paste.
  6. In the same pan, strain this ground paste till very less wastage is left.
  7. To this add the fried chicken pieces and butter.
  8. Retain 1/2 tsp cream and pinch of kasuri methi for garnish later and add the remaining.
  9. Allow the gravy to simmer. Check the taste and add salt if required.
  10. Serve hot with naan or roti.


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