Indian cuisine is popular world-wide. There are thousands of delicious food that generates from the various regions of the country and each one is unique in own sense. From the use of different spices to the method of cooking the variety of food items in the country is mind boggling. The various curries of India has reached the household of people living outside India as well and one of the most popular recipe is that of butter chicken. Also known as chicken makhani or murg makhani in India, the dish is one of the most delectable Punjabi curry and can be prepared in numerous ways. One can find hundreds of variation of the butter chicken curry recipe and each of them are finger licking good. Take a look at one of the popular renditions of the chicken makhani recipe.
The recipe includes ingredients which are easily available in most kitchens. First the chicken is cut into medium sized pieces, washed under running water and pat dried. The pieces are marinated with lemon juice, red chilli powder and salt and left to sit for an hour. Following this the chicken is further marinated with yoghurt, kasuri methi, oil, ginger paste, garlic paste, turmeric powder and garam masala powder. This is further left to sit in the refrigerator for 3-4 hours or overnight for best result. Other ingredients are prepared in the meantime like the almonds are soaked, skin peeled and pureed with milk or water and the tomatoes are blanched and pureed. The marinated chicken is then grilled over the stove top or oven or in a tandoor. Grilling the chicken or cooking it in the tandoor tends it a charcoal flavour which is the highlight of the dish. Next in a pan add butter to which cinnamon, cloves and cardamom is added and fried for 2-3 minutes. To this add tomato puree, ginger and garlic paste and green chillies. Follow it up with the addition of red chilli powder, sugar and salt. Cook this till the tomato puree doesn’t stick to the sides of the pan. After this add the almond paste and methi powder. Give one cup of water and bring the mix to a boil and allow to simmer for 5 minutes. Add garam masala powder and kasturi methi to the mix and add the grilled chicken pieces. Simmer for another 5 minutes and added cream for a richer gravy. Take the pan off the heat and garnish with coriander leaves and butter. Serve hot with rice or naan.