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Makhanwala Murgi (Butter Chicken)
Prep Time
4
hours
hrs
20
minutes
mins
Cook Time
30
minutes
mins
Course:
Main Course
Cuisine:
Indian
Keyword:
butter chicken, chicken, gravy
Author:
Bhagya Suvarna
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.