Instant Murgh Makhani Recipe-Butter Chicken Masala
Author Fa's Kitchen
1chickencut into medium pieces (learn to remove raw smell from chicken here)
3medium onionsground into paste
2tbspginger garlic paste
2 tomatoground into paste
1/2tspdried fenugreek leaves/kasuri methi
salt to taste
1tspred chili powder
1/2tspgaram masala powder
Grind together cashew nuts and cream, and set aside.
Heat butter and oil in a pan and add the bay leaves, cardamom, fenugreek leaves/kasuri methi and cumin seeds and fry till it leaves an aroma.
Add the onion paste and fry till the paste turns pink.
Add the ginger garlic paste, tomato paste, red chili powder, turmeric powder, coriander powder, garam masala powder and salt. Cook till the oil starts leaving the sides of the pan. Add the chicken now.
Lower the flame to the minimum after adding the chicken. When the chicken is done, cook till the oil leaves the sides of the pan again.
Mix in the cashew-nuts and cream paste at this point and stir well. When the oil surfaces on top, switch off the flame. Garnish with coriander leaves and serve hot with rice or roti.
More than the ingredients, the technique used in this recipe plays a key role. After adding the cashew-nut and cream paste, remember to stir often as the gravy gets burnt at the bottom quickly.