Indian cuisine is best known throughout the world for its use of spices. Its non-vegetarian side features a wide variety of juicy and tender delicacies made from eggs, lamb, chicken, fish, etc. Here, I have discussed an amazing recipe for one of the most popular Indian dishes, the ‘Murgh Makhani‘, the delicious Indian version of Butter Chicken.

‘Murgh Makhani’ is an authentic Indian dish, now popular as ‘Butter Chicken’ in various countries around the world. The origin of this dish dates back to the times when the Mughal Empire ruled India. The dish was first invented in Delhi, the capital of India, by a person who worked in the kitchen of a famous restaurant called ‘Moti Mahal’, located in a small place called ‘Daryaganj’ in the heart of Delhi. Although the basic recipe of ‘Murgh Makhani’ remains the same, the actual taste differs from restaurant to restaurant in India and abroad.

Served with steamed rice, naan, roti or parathas (Indian bread forms), Murgh Makhani is prepared by marinating a chicken overnight in a mixture of yogurt and various spices. The chicken is then grilled and roasted, and finally added to the Makhani sauce, which is made from butter, cream, tomatoes, almonds, and a mix of various Indian spices.

Here is a detailed recipe for this popular Indian dish:

Ingredients:

To Marinate Chicken:

– Chicken pieces (boneless): 800 g
– Coriander powder: 1 teaspoon
– Sour curd: 1 tablespoon
– Ginger paste: 2 teaspoons
– Garlic paste: 1 teaspoon
– lemon juice: 1 tablespoon
– Cumin powder: 1 teaspoon
– Onion paste: 1 tablespoon
– Red chili powder: 1 teaspoon
– Salt to taste
– A few drops of orange

For Chicken Sauce:

– 4 large tomatoes, chopped
– 4 tablespoons of butter
– 1 tablespoon of fresh cream
– 1 Teaspoon of Coriander Powder
– 1 teaspoon cumin powder
– 1 teaspoon red chili powder
– 1 Teaspoon of Black Pepper Powder
– 2 teaspoons finely chopped ginger
– 2 teaspoons finely chopped green chili
– salt to taste
– sugar to taste

to decorate:

– Melted butter
– Fresh cream
– Finely chopped coriander leaves

prescription:

1) Make small cuts in the chicken pieces.

2) Mix all the ingredients to marinate the chicken as above. Add the mixture to the chicken pieces and mix well.

3) Let the chicken marinate for a few hours (minimum 2-3 hours).

4) Place the marinated chicken in a heavy-bottomed wok containing half the butter. Cover tightly and cook until chicken is cooked through. Next, fry the chicken for a few minutes and set aside.

5) Heat the remaining butter in a saucepan and add the red chili, coriander, cumin and black pepper powder in the amounts indicated above.

6) Fry for a few minutes and then add the chopped tomatoes, sugar and salt. Cook over medium heat until the tomato-butter puree thickens and the fat separates.

7) Add the whipped cream and simmer for 5-7 minutes.

8) Next, add the chicken pieces along with the minced ginger and green chilies to the sauce. Cover and cook over low heat.

9) While serving, pour the melted butter over the chicken and garnish the dish with fresh cream and finely chopped coriander leaves.

10) The traditional Indian Murgh Makhani is ready. Serve hot with Indian breads such as tandoori roti or naan. You can also serve it with rice.