Monday, 14 October 2013

MURGH MAKHANI / BUTTER CHICKEN


INGREDIENTS:
1.  Chicken - 1/2 kg
2.  Ginger garlic paste - 2 teaspoon
3.  Curd - 1 tablespoon
4.  Lemon juice - 1 tablespoon
5.  Red chilly powder - 2 tablespoon
6.  Onion - 1
7.  Salt to taste
8.  Sugar - 1 tablespoon
9.  Turmeric powder - 1/2 teasoon
10.Pepper powder - 1 teaspoonTomatoes - 4
11.Butter - 2 tablespoon
11.Fresh cream - 1 tablespoon
12.Tomatoes - 4
13.Paprika / kudamilagai - small - 1
14.Cashews - 5- 6
15.Curry leaves
16.Cooking oil - 4 tablespoon

The  above 12, 13, 14 should be fried in oil and to be ground to make a tomato masala paste.

TO FRY AND TO BE GROUND:
1.  Coriander seeds - 2 tablespoon
2.  Cumin seeds - 1 tablespoon


METHOD:
1.  Perforate or cut the chicken pieces with fork or knife and put them in a bowl.

2.  Now add all the 9 ingredients and the ground powder to the chicken mix them well and marinate them for 2 hours.


3.  Heat the butter in a pan add the marinated chicken and fry them till they become dry.

4.  Then add the ground tomato masala paste, pepper and stir them well. Finally add the fresh cream and switch off the flame and serve hot.


More to come from Grace dishes

Happy cooking!

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