Thursday, September 2, 2010

Butter Chicken/ Murg Makhani

This is a Dish from Indian Punjab Region.


First marination:
Chicken 1kg
1tsp black pepper
2 tbsp lemon juice.

Second marination:
1 and 1/4 cup plain yogurt/curd (if there is excess water hang yogurt in muslin cloth for 15 minutes to remove water)
1 full tsp red chillie powder
salt to taste
3 tbsp lemon juice
3/4 tsp garam masala
2 tbsp butter

For Makhani gravy:
1 tbp ginger and garlic paste
4 tbsp butter
3 cardamoms
3 cloves
1'' cinnamon stick
2 onion roughly grinderd to small pieces
2 tbsp SHAN tandoori BBQ mix powder (or red chilli powder 2 tsp, salt, 1/2 tsp garam masala, pinch of red food color, 1/2 tsp dried powdered methi leaves)
Tomato pureed 2cups (fresh tomato liquidized)
2 tbsp honey
1 cup fresh coconut milk

Wash and cut the chicken to desired pieces. Drain the excess water.
Apply the first marination ingredients to the chicken and mix thoroughly and keep for 1/2 hour.
Mix all the second marination ingredients in a large bowl. Apply chicken pieces to it and marinate for 3-4 hours or over night in refrigerator.
If was kept over night, remove from fridge and keep it out till reach room temperature/ defrost.
Pre heat a oven to 200C and cook on a oven dish till almost done for about 15 minutes. (line the chicken pieces on the dish and if there is no enough space, cook in two batches)
Drain the liquid from the cooked chicken pieces and keep the liquid and chicken pieces aside.
Heat a large pan and heat butter in it.
Add cardamoms, cloves, cinnamon stick and stir for 1 minute.
Add in ginger garlic paste and onions and saute for 2 minutes.
Add tomato puree, Shan tandoori mix, and marination liquid oozed out from chicken while baked.
Bring to boil and reduce heat and simmer for 10 minutes till the sauce thickens a bit.
Add honey and stir.
Add chicken pieces and simmer for 5 minutes till oil starts to separate.
Add coconut milk and simmer further for 5 minutes.
Serve hot.


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