In Indian origin there is a dish that is most famous which is called Murg Makhani and this in English is called butter chicken. This dish pleasant to most consumers all over the world and this is due to its spicy curry or gravy. Many restaurants all over the world are known to prepare this dish. Butter chicken curry can be made in a number of ways and this is to alter its hotness from high to mild spicy so as to suit more consumers. This dish tastes great if combined with green salads also referred to as Naan and black lentils also referred to as Kaali Dal.
You will need various ingredients to make a butter chicken recipe and this will include 1 kg of boneless chicken with its skin removed, 3 tablespoons of vegetable of sunflower oil, 2 teaspoons of garlic paste and 2 teaspoons coriander powder. You also need 2 tablespoons of dried fenugreek leaves also known as kasuri methi, 8 to 10 peppercorns, coriander leaves for garnishing, 1 teaspoon cuminutes powder, 3 tablespoons un melted soft butter, lime juice from 1 lemon, 1 teaspoon of red chili powder, 6 cloves and 8 to 10 almonds. Other requirements are 1 inch cinnamon stick, 2 bay leaves, 3 to 4 pods of cardamom seeds, 1 teaspoon of ginger paste, 2 chopped onions, 1 cup fresh yoghurt, ? turmeric powder, ? stock chicken stock, 1 can tomato sauce as well as salt to taste.
When preparing this dish, the first step will be to use a large non-metallic bowl to mix salt, red chili powder, chicken as well as lime juice. The bowl should then be covered and left for 1 hour to marinade. You should then get a flat pan which you will use to roast the cinnamon, cloves, peppercorns, bay leaves as well as almonds which should be done in medium heat and this should be stirred frequently. You should wait for this mixture to become slightly dark and left to cool off for a few minutes. You can then add some cardamom seeds to the spices and use a clean, dry coffee grinder to grind them.
You should then use another bowl to mix the yoghurt and the spice powder which you just prepared. This mixture should then be mixed with cuminutes, coriander as well as turmeric powder and then combine them with the chicken and thereafter leave it for an hour to marinade. You should then use a deep pan to heat the oil and this should be done over medium heat and then add onions. The onions are supposed to fry until they become pale and golden brown and now you can proceed to add the ginger and garlic pastes and fry them for approx 1 minute.
The chicken should then be added from the chicken spice mix and fry until they are sealed which will mean that the chicken will turn to white from pink and also become opaque. The tomato paste, the remaining yoghurt as well as kasuri methi should then be added to the chicken. Cook the chicken on stove until it is tender and the gravy reduces to about half of its original amount. You should then melt the butter in a small pan and thereafter pour it over the chicken. You can then garnish using coriander leaves and the dish will then be ready for serving.
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This article touched the basics of the topic. I have 2 more resources related to the above. They are how to cook chicken on the stove and ways to cook boneless skinless chicken breast . Do consider reading them.
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