My mom taught me to make two chicken curries before my wedding; one was this Butter Chicken and another was Kashmiri Chicken…. Even after all these years these two curries are my favorite… whenever we have guests I make either one of these if I am serving an Indian course…. This is not the authentic way of making butter chicken, but a version which is a lot easier and healthier… Usually when I make this I only add 2 tbsp butter in total instead of ¼ cup… … This recipe goes really well with Indian breads or rice….
Butter Chicken / Murgh Makhani
(Adapted from Mrs. B. F. Varughese's Recipes for All Occasions)Ingredients:
Chicken pieces- 1kg (I use boneless chicken)
Tomatoes - 250gm
Salt -1 tsp
Soya sauce – 1 tbsp
Lime juice -1 tbsp
Salted butter -1/4 Cup + 1 tbsp
Garlic- 2 tbsp
Chilly powder- 2 tbsp
- Grind together garlic, ginger and chilly powder using soya sauce. Add salt and lime juice to this and apply this on the cleaned chicken and keep aside for 1 hour. Steam it till cooked. [or you can microwave for 4 minutes on medium power].
- Blend tomatoes in a mixer with little water and strain. Takeout the cooked chicken pieces from stock. In a flat non-stick frying pan, put 1/4-cup butter and when it melts. Place the chicken pieces in it and fry both sides till brown. Add the stock, tomato pulp, salt and sugar and when the gravy thickens, add remaining butter and serve hot.