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Butter Chicken
Butter chicken, also known as Murgh makhani, is an Indian origin dish from Delhi. It’s a less spicy chicken curry with seasoning of tomatoes and butter (makhan). The sauce is mainly of thick texture. Today I’m going to share the recipe of this mouthwatering and finger lickings specialty of Indo-Pak. Let’s celebrate Ramadan with tempting delicacies of our region.
Ingredients
- Chicken breasts 500 g
- Tomato Paste 100 g
- Onion 1
- Garlic Cloves 2
- Ginger 10 g
- Scallions (Green Onions) 2
- Red Curry Paste 2 tsp
- Curry Powder 1 tbsp
- Ground Turmeric 1 tsp
- Garam Masala 1 tbsp
- Cashews 100 g
- Butter 50 g
- Yogurt 100 g
- Vegetable oil, salt, pepper (as per requirement)
Recipe
Chop the onions, ginger, and garlic. Finely slice green onions.
Cut the chicken breasts into stripes.
In a saucepan, heat the vegetable oil over medium flame. Sauté the ginger and garlic for 2-3 minutes. Add tomato paste and mix. Put the curry paste.
Stir occasionally while continue cooking.
Now, add the chicken and onion to the gravy. Add curry powder, turmeric, garam masala, salt, and pepper. Continue cooking on a medium-low flame. Stir until chicken is well cooked and the gravy becomes thick and soft texture. It takes approximately 15 to 20 minutes.
Reduce the heat to low and add the cashews, melted butter and yogurt.
Garnish with green onions or coriander.
Serve with rice or naan.
Key Points
You may marinate the chicken in paste of lemon juice, yogurt, Kashmiri red chilli, salt, garam masala, ginger paste and garlic paste.
The spicing of sauce may vary to make velvety smooth and thick consistency. Spices may include cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala and fenugreek (kasuri methi).
Cashew paste can be used to thicken the sauce.
Mediterranean Chicken and Rice Recipe – Ramadan Specialm is the previous recipe by Fehmeeda Farid Khan
