A family favourite, this is a spicy version of the well known Indian butter chicken. This is one dish where you cannot help going back for more. Enjoyed it for lunch today, with parathas.
Makhanwala Murgi (Butter Chicken)
Ingredients
- 1 kg Chicken Cut into big pieces
- 150 gms Butter
For Marinade Paste
- 6 cloves Garlic
- 1/2 tsp Ginger Paste
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chilly Powder
- 1/2 tsp Garam Masala
- 2 nos Green Chillies
- 1 cup Curd
- Salt to Taste
Masala Paste Ingredients
- 2 nos Onions Chopped
- 8 cloves Garlic
- 1 stick Cinnamon
- 4 nos Chilles
- 2 tbsp Coconut Grated
- 3/4 tsp Cumin Powder
- 1/2 tsp Garam Masala
- 3 nos Cloves
- 2 nos Cardamoms
- 1 piece Ginger
- 1/2 tsp Chilly Powder
- 2 tbsp Almonds
- 1/4 tsp Nutmeg
- 1 tsp Coriander Powder
- 2 tbsp Coriander Leaves
Instructions
- Grind all the ingredients of the marinade paste, mix it with the curd.
- Rub the mixture into the chicken and marinate for 3 to 4 hours
- Heat 50 gms butter in a pan and fry the onions until it has turned brown in colour.
- Then add rest of the ingredients of the masala paste one by one.
- Roast it for a few minutes, remove from fire and cool it
- Grind the roasted ingredients to a fine paste and keep aside.
- Take a frying pan and melt 100 gms of butter and add the chicken and fry for a few minutes
- Then add the ground masala paste and stir fry for a few minutes till it leaves oil or dries up.
- Add 1/2 cup of hot water. Cover and cook on a slow fire till the chicken is tender.
- Serve hot with rice, roti or appams.
