BUTTER CHICKEN CURRY - MURG MAKHANI

     BUTTER CHICKEN CURRY/MURG MAKHANI is a wonderful gravy with a blend of spices and tastes, the most sought over dish in Indian Cuisine.  The origin of Butter Chicken Curry is basically from Punjab, a northern State in India.  But it was commercialized by the famous Delhi based restaurant Moti Mahal owners Kundan Lal & Gujral.  Since then it has become a great hit in Indian menu.
     Chicken pieces are basically cooked in a Tandoor before adding them to the gravy.  The authentic tastes sprouts literally from the smoky flavour and the use of fresh ingredients and spices. This recipe is a mix of two or three recipes which I had collected years back but have incorporated it into my convenience and taste.  I usually do not fry the chicken pieces, but shallow fry or bake the marinated chicken pieces in an electric oven.  But deep-fried Marinated Chicken gives a rich texture to the Butter Chicken Curry.  Sometimes, I simply sear the marinated Chicken Pieces and add them to the Butter Chicken Curry.
     To fake the smoky smell which gives an authentic taste and flavour to the Butter Chicken Curry, I have mentioned a method below...


Cuisine : North Indian, Pakistani
Course : Side Dish
Difficulty : Medium
Spice Level : Medium
Serves : 6
Author : SM

Preparation Time : 15-20 Minutes
Marination Time : 1 Hour /Overnight
Cooking Time : 20-30 Minutes


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HOW TO COOK BUTTER CHICKEN CURRY - MURG MAKHANI

INGREDIENTS :

To Marinate & Fry:

Chicken  - 1 Kg
Lemon Juice  - of 1 Lemon
Turmeric- 1 Tspn
Red Chilli Powder  -  1 Tspn
Coriander Powder -  - 1 Tspn
Cumin Powder - 1/2 Tspn
Spice Powder - 1 Tspn
Thick Yogurt (Curd) -  1 Tbspn
Salt - To Taste
Oil - to Deep Fry

For Spice Powder :

Pepper Corns - 8 - 10 Nos.
Cloves - 6 Nos.
Bay Leave - 2 Nos.
Cinnamon 1" piece - 2 Nos.
Cardamom - 3-4 Pods

For the Gravy :

Onions - 3 Nos.
Tomatoes - 3 Nos.
Ginger- Garlic Paste - 3 Tspns
Coriander Powder - 3 Tspns
Red Chilli Powder  - 2 Tspns
Spice Powder - 2 Tspns
Kasuri Methi - 2 Tbspns
Thick Yogurt (Curd) -  2 Tbspn
Oil - 3 Tbspns
Butter - 3 Tbspns
Salt - To taste
Sugar - 1 Tspn

Soak and Grind :

Almonds/ Cashew nut - 8-10 Nos.
Fresh Cream - 1 Tbspn

To Garnish :

Coriander Leaves - Few
Kasoori Methi - Few Strands
Bell Peppers/Capsicum - 1/4 Cup(Optional)
Fresh Cream - 2 Tbpsn (Optional)

METHOD :

• Dry roast the ingredients for the Spice Powder on a low flame until aromatic, except Cardamoms (add it while grinding). 
• Grind it into a fine powder.
• Soak Almonds/Cashew nuts in Warm Water for about 20-30 Minutes and grind it into a fine paste along with Fresh Cream.
• Marinate the Chicken with the ingredients mentioned under 'To Marinate' for an hour or leave it in the refrigerator overnight.
• Heat oil in a pan and deep fry the marinated chicken pieces until they are 3/4 done.
• Grind Onions to a paste and puree the tomatoes.
• Heat Oil and half of the Butter in a pan and saute the ground Onions & Ginger-Garlic paste until fragrant on a low flame.
• Add Tomato puree, Kasuri Methi, Yoghurt/Curd and mix well. 
• Leave this on a low flame for few minutes until the raw flavour goes.
• Can add the leftover marinade from the chicken at this stage.
• Add Red Chilli Powder, freshly ground Spice Powder, Coriander Powder and saute until oil separates from the gravy.
• Add the fried Chicken pieces to the Butter Chicken Curry and leave it on a low flame until the chicken is cooked well.
• Pour in the  Almond/Cashew & Fresh Cream Paste to the Butter Chicken Curry and mix well.
• Leave this on a low flame for about 5-7 minutes.
• Adjust the consistency of the Curry to your preference.
• Melt the remaining Butter in another pan and pour it over the gravy.
• Garnish with finely chopped Coriander Leaves and few strands of Kasoori Methi.
• Can add some chopped Bell Peppers/Capsicums to the Butter Chicken Curry if preferred.
• Serve Butter Chicken Curry hot with a dollop of fresh Cream drizzled over it. 
• Goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Butter Chicken Curry pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

NOTES :

• Can use Boneless Chicken Pieces for the recipe.
• Marinating the chicken pieces for a longer time yields juicy and succulent meat in the Curry.
• I have not used any food colouring. 
• If preferred can use few drops of reddish-orange food colouring to the Butter Chicken Curry.
• Can adjust the amount of Red Chilli powder to suit your Spice Level.
• I have used Kashmiri Chilli Powder in the Gravy, which is less spicy and gives a bright red colour to the Butter Chicken Curry.
• Can grind some Raisins/Dates along with onions for a sweeter taste.If doing so avoid adding sugar.
• If you prefer tanginess in the Curry, add few drops of lemon juice just before serving.
• If you don't have kasuri methi, can substitute it with 1/4 tspn of dry roasted and powdered fenugreek seeds. 

A QUICK TIP :

FOR A SMOKY TANDOOR FLAVOUR :

When butter chicken is cooked, make a small bowl shape with an aluminium foil with few tspns of oil or butter and place it on top of the curry(floating).  Heat a briquette of charcoal on an open flame till red hot & gently drop the hot charcoal into the aluminium foil bowl and cover it immediately.  Also cover the dish tightly.  Remove the aluminium foil just before serving and discard it. The curry would be infused with the smoky flavour.  Can try this method for TANDOORI CHICKEN IN OVEN, CHICKEN MENDI, CHICKEN KARAHI, CHICKEN TIKKA , CHICKEN TIKKA MASALA, BIRIYANI etc.,