LORD OF THE CHICKEN DISHES. MAKHANI CHICKEN / BUTTER CHICKEN

Butter chicken as soon as the name comes i am sure most of the people mouth get watery. And it has to be as it is the greatest invention of all time and the signature dish which has also got the name on the mouth of the westerns people as well. And has forced them to recognise the Indian cuisine as well. That is why I have also given it a name i.e. lord of the chicken dishes

Even all the non –vegetarians the favourite dish would the butter chicken. I know that many of us agree on that part. Butter chicken or murgh makhani as it is know was invented by in India’s most successful restaurants chain ( Moti Mahal ) by owner mr Kundan Lal Gujral. This receipe was invented by him to end the dry spell of the chicken tikka. And then can the greatest invention and the mother of all north Indian- mughlai sauces.

Today many of the restaurant sells butter chicken. And is the most prominent dish on the menu of any restaurants and I think even the menu is incomplete without its mention on it.

So now let’s see how to cook the delicious butter chicken in our home.

BUTTER CHICKEN

• YIELD: 3-4 portions

• PREP: 20 mins

• COOK: 35 mins

• READY IN: 59 mins

It is made in two steps the first one would be Tandoori tikka. Then the makhani gravy.

INGREDIENTS

·         600-700 gm chicken pat dried

·         1 tsp red chilli first marinade

·         1 1/2 tbsp Lemon- juice For the first marinade

·         Salt to taste For the first marinade

·         1/2 cup yoghurt For the second marinade

·         1 tbsp garlic paste  For the second marinade

·         1 tbsp ginger paste  For the second marinade

·         1/2 tsp rock salt or kala namak   For the second marinade

·         1 tsp gram masala  For the second marinade

·         Red colour (optional) a few drops For the second marinade

·         1/2 tsp dry fenugreek kasoori methi For the second marinade

·         2 onion cut into rings  For the second marinade

·         1lemon wedges  For the second marinade

·         1tandoori chicken  For the Makhni Sauce

·         800 gmred tomattos  For the Makhni Sauce

·         2 tbsp  oil  For the Makhni Sauce

·         1 onions chooped  For the Makhni Sauce

·         1 tbsp red chilli  For the Makhni Sauce

·         1 tbsp ginger garlic paste  For the Makhni Sauce

·          salt to taste For the Makhni Sauce

·         2 tbsp  cashew paste For the Makhni Sauce

·         1 tbsp   garam masala For the Makhni Sauce

·         1 tsp   zerra powder For the Makhni Sauce

·         50 gm  butter For the Makhni Sauce

·         50 gm   double fresh cream For the Makhni Sauce

·         1 tsp   dry fenugreek powder kastori methi For the Makhni Sauce

·         2   green chilli deseeded For the Makhni Sauce

·         1 tbsp  fresh green corriender chopped For the Makhni Sauce

·         1 tbsp   fresh cream for garnish For the Makhni Sauce

INSTRUCTIONS

1.    Tandoori Chicken Process-
Make two deep incisions each on breast and the drum sticks.

2.    For the first marinade- mix all the ingredients in a bowl and rub all over the chicken and keep aside for 1 hr.

3.    For the second marinade – mix all the ingredients in a bowl and rub on the chicken pieces and keep for at least 3 hours.

4.    Preheat the oven at 180 deg. Place the chicken on the grill rack , place the tray underneath to collect all the drippings. Grill for 8-10 minutes .

5.    Brush with oil , turn upside down and grill for 3-4 minutes till tender.
Remove from the grill and keep aside.

6.    For the Makhani Sauce-
Take a pan , put oil and heat it over fire.
Put onion and sauté for few seconds.

7.    Put chopped tomatoes , bayleaf and salt in the pan and let it simmer , stirring occasionally till the oil sepearates from the sides.

8.    Strain the sauce.
Pour in a pan and heat over fire.
Add all the spices.
Add in the Tandoori Chicken , stir for a 3-4 minutes.

9.    Add butter and stir till it melts in cream and remove quickly.
Garnish with green chilies and coriander with a drip of cream.