BUTTER CHICKEN
Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants.Known for its fiery red color the dish is not considered spicy on the contrary most places serve it slightly on the sweeter side but can be made hot as well.Murg Makhani is a dish that has wonderful flavor and a rich and creamy texture.
Ingredients
Chicken bone less
: 1
Small onion
: 1
Garlic
: 3-4 flakes
Ginger
: 1" piece
Tomato ready made puree
: 1/2 cup
Garam masala
: 1 tsp
Dhania powder
: 1/2 tsp
Jeera powder
: 1/2 tsp
Degi mirch
: 1/2 tsp
Sugar
: 1 tsp
Kasoori methi
: 1 tsp
Cashew nuts ground to paste
: 4 tbsp
Cream
: 1/2 cup
Oil
: 3 tbsp
Slit green chili for garnishing
:
Cream
: 1/2 tbsp
Method
- Grind together onion garlic ginger, mix oil, onion paste. Add garam masala, jeera, dhania.
- Micro high uncovered for 3 minutes. Add tomato puree, red chilli,sugar, chicken methi. Mix well.
- Micro high covered for 6 minutes.
- Add salt, cashew paste, micro high 2 minutes. Add cream, micro high 2 minutes. Standing time 2 minutes. Garnish with slit chilies and cream