Butter Chicken Curry Recipe / Murgh Makhani Curry Recipe


Ingredients :

(For Marinating Chicken)

1. Chicken / Kozhi – tender boneless pieces

2. Thick Yogurt – 1 cup

3. Tomato Ketchup

4. Ginger and Garlic / Inji and Poondu – grated finely

5. Kashmiri Red Chili Powder – 2 Ts

6. Turmeric Powder / Manjal Thool – 1 Ts

7. Coriander Cumin Powder / Dhania Seerakam Podi – 1 Ts

8. Lemon Juice / Elumichai Pazha Chaaru

9. Oil / Yennai

(For Making Curry)

1. Onion / Vengayam – 1 cup

2. Ginger and Garlic / Inji and Poondu – finely grated

3. Salt

4. Butter

(Take a mixing bowl and add the ingredients listed below and mix it well)

1. Creamer – 1 cup

2. Tomato Ketchup

3. Kashmiri Red Chili Powder / Milagai Thool – 2 Ts

4. Coriander Cumin Powder / Dhania Seerakam Podi – 1 Ts

5. Garam Masala Powder – 1 Ts

6. Tandoori Masala Powder – 1 Ts for curry and 1 Ts while baking chicken in oven

Method :

1. Take a pan add oil and heat it, add onion’s, ginger and garlic, saute it well until it is caramelised, set it aside

2. Preheat oven to 350 degrees, and cook chicken (spread it over a baking tray) by adding a little melted butter on top and tandoori masala powder

3. Meanwhile take another pan, add butter and heat it, add the ingredients mixed for making the sauce, add sufficient amount of water, and cook it on simmer

4. Then add the previously cooked onion’s, ginger and garlic, mix it well, also add the oven cooked chicken, and tandoori masala powder, and let the curry cook, garnish with coriander leaves, the recipe is ready

 

 

 

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