BUTTER CHICKEN RECIPE | MURGH MAKHANI | WORLD FAMOUS BUTTER CHICKEN RECIPE WITH OUT OVEN OR TANDOOR

Recipe.
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For Marination:
• Boneless Chicken (700 - 800 gms) [Breast/ Thigh]
• Curd 2 TBSP
• Ginger Garlic Paste 1 TBSP
• Kashmiri/Degi Red Chilli Powder 1TBSP
• Cumin Powder 1 TSP
• Salt to taste
• Roasted Kasuri Methi Powder 1/2 TSP
• oil 1 TBSP
Shallow Fry on high medium flame and cook
80-90%
For Makhni Gravy:
• Oil (2 TBSP)
• Green Cardamom (2-3 nos)
• Cumin Seeds (1 TSP)
. Onion [large sized] (2 nos)
• Tomato [medium sized] (4-5 nos)
• Ginger Garlic Paste(2 tbsp)
• Green Chillies (3 nos)
. Whole Kashmiri Red Chillies (3-6 nos)
• A handful chopped coriander leaves
• Cashews (10 -15)
• Kashmiri Red Chilli powder (1 TBSP)
• Coriander Powder (1 TSP)
• Turmeric Powder (1/2 TSP)
. Salt to taste
. Butter (2 TBSP)
For Final process:
. Butter (2 TBSP)
• Kashmiri Red Chilli powder (1 TBSP)
• Prepared Makhni Gravy
• Cooked Chicken
• Honey (2 TBSP)
. Fresh Cream (2-3 TBSP)
• Roasted Kasuri Methi Powder (1/2 TSP)
Butter chicken curry or murg makhani is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in India as a curry.
The curry was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India.

[@Amanpatel_021]

😋

[@ppnagavlog]

Super delicious 😋😋😋👌

[@AAMasterkitchen]

Thank you 🙏🏻