Butter chicken or Murgh Makhani is the best and well known Indian gravy prepared by using boneless chicken pieces , this gravy can be made as hot or mild as it suits as per our palates...Butter chicken tastes great with rotis, naans or else with parottas...This butter chicken can be seen in most of the Indian restaurant menus, chicken cooked in a creamy sauce prepared using cashews,almonds, tomatoes and butter...I prepared this delicious butter chicken today for our lunch and we enjoyed having this delicious and rich butter chicken with simple rotis..Both together turned out our lunch turly marvellous..
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For marination:
4nos Chicken breast
2tbsp Yogurt
1/2tsp Ginger garlic paste
1/4tsp Red chilly powder
1/2tsp Dhania powder
1/2tsp Garam masala powder
Salt
2pinch Orange red food colour
Marinate the chicken with all the ingredients and keep aside for overnite...Either u can deep fry or bake this marinated chicken pieces, but i went for shallow frying, drain the excess of oil with a paper towel..Keep aside..
For gravy:2nos Onions (finely chopped)
6nos Tomatoes (peeled & juicy)
1no Ginger garlic paste
2nos Green chillies
2tbsp Kasuri methi
2nos Bay leaves, cloves, cardamom,cinnamon stick
1/2tsp Shahjeera
1tsp Red chilly powder
2tsp Coriander powder
Salt
Butter
Coriander leaves (chopped)
Oil
1/4tsp Red food colour
10nos Cashews
5nos Almonds
1cup Low fat milk
Grind the cashews, blanched almonds with enough milk as fine paste..keep aside...Heat enough butter and oil, fry the whole spices, shahjeera until they turns brown, add the chopped onions,green chillies, kasuri methi,ginger garlic paste and fry until the raw smell goes away, now add the peeled & juicy tomatoes and cook until they turns mushy..add the red chilly powder, coriander powder,cook the gravy until the oil gets separates..
Immediately add the grounded milk-nuts paste,remaining milk,red food colour, the shallow fried chicken pieces and mix well and cook everything in low flame for few minutes, finally add the chopped coriander leaves and enjoy with rotis..
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