BUTTER CHICKEN RESTAURANT STYLE (VERSION 2)

One of the most common dishes in “desi” restaurants Makhani Murg or Butter Chicken is a favourite. There are many ways to make this on the internet and each version is different. This tangy sweet tomato sauce can be made in advance and frozen too. Then its just a matter of putting the dish together which takes no time. Many people add almond or cashewnut powder to this but then it makes it similar to chicken tikka masala. Sometimes dont you walk into a restaurant and feel all the red gravies taste the same? Here in Spain its common…well this one will taste different i can assure you !! I did not add any cream because i was very generous with the butter, but you can add cream just before serving.
I will teach you this recipe step by step
INGREDIENTS FOR 2
350 grams of boneless chicken breast cubed
2 tablespoons of yogurt
1 tablespoon of chopped ginger
1 tablespoon of chopped garlic
1 green chilli (optional)
1 tablespoon of Nitu Didi color free tandoori spice mix
salt to taste
METHOD:
Put the yogurt, ginger garlicand green chilli in a blender and pulse. I used my amazing bullet. Add this to the chicken cubes with the spice powder and salt and marinate for 6-8 hours or overnight.
THE SAUCE:
This sauce can be made in advance and frozen or even a day before and refrigerated.
3 cloves of garlic , finely chopped
1″ piece ginger, finely chopped
2 cups of tomato paste ( i used ready made,….in spain we call it tomate frito)
3 tablespoons of tomato ketchup
1 tablespoon of kasuri methi (dried fenugreek leaves )
2 green chillies
a little chopped green coriander
1 tablespoon garam masala powder (please see my youtube video on how to make garam masala)
salt to taste
10 tablespoons of butter!!! (well..it IS butter chicken….right????)
1/2 cup of milk
cream for garnish (which i did not use…. i just fainted with the amount of butter)!!!!
ginger juliennes and chopped green chillies for garnish
METHOD:
For the sauce:
Melt half the butter in a pan and add the garlic and sautee for about 15 seconds and then add the ginger…we do this because the garlic takes longer to cook. Sautee for another 15 seconds and then add the garam masala and just give it a quick stir and quickly add the tomato paste (else the garam masala will burn) and then add the tomato paste and the ketchup, kasuri methi and cook. Let this cool and blend in the blender with the milk. This is your sauce. Taste and correct seasoning. If you like it a little sweeter you can add some honey or sugar.
TO FINISH THE DISH:
Heat the remaining butter in a non stick pan and when its starting to melt add the chicken and increase the heat. Let the chicken cook quickly and then add the sauce and cook till the sauce is bubbling and chicken is done.
TO GIVE A RESTAURANT TOUCH:
Once the chicken is nearly done hold each piece over the gas flame to give it a tandoori flavor.
You want a richer sauce? Add cream instead of milk and garnish it with cream also
You want a hotter butter chicken? Add chilli powder
You want a redder butter chicken? Add red food coloring
You want a vegetarian dish? Substitute the chicken for paneer or vegetables of your choice
You want a butter chicken that has a glaze? Add more butter in the end….
FOR JAIN RECIPE: make a vegetarian version with paneer without the ginger garlic,….everything is possible!!!!!

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This entry was posted in Chicken, Indian Restaurant Dishes, Magic Bullet, Nitu´s Spicy Delights and tagged , , . Bookmark the permalink.

5 Responses to BUTTER CHICKEN RESTAURANT STYLE (VERSION 2)

  1. 10 cucharas de mantequilla?, con razón se llama mantequilla de pollo, jejejje.
    Pero pinta de estar realmente bien rico.
    Besos

  2. nituchugani says:

    Reme..10 cucharas es menos !!!! en restaurantes esta flotando en mantequilla!!

  3. Hunny says:

    Nitu didi….Thank you so much for this recipe…I tried this one today for dinner with paratha and it was succulent… Slurrp!!! Yumm!!! said my family members…

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