Butter chicken or murgh makhani (Hindi: मुर्ग़ मक्खनी) (pronounced [mʊrg məkʰniː]) is a dish from the Indian subcontinent of chicken in a mildly spiced curry sauce.
History and cuisine
The dish has its roots in Punjabi cuisine. It was developed by an Indian, Kundan Lal Gujral, a Punjabi Hindu restaurateur,who was the founder of Moti Mahal Delux restaurant in Delhi, India.
The dish was invented by Gujral at his restaurant in Delhi in 1950's. The dish was deduced by mixing the leftover chicken in a tomato gravy, rich in butter and cream and served as such.
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Ingredients for Restaurant style Indian Butter Chicken
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*****To marinate******
500 gms of Chicken
½ to ¾ tsp red chili powder
1 tsp ginger garlic pasteSalt as needed
1 to 2 tbsp yogurt
½ to ¾ tsp garam masala
Little turmeric
*****Cooking Ingredients*****
1 tbsp. butter or Oil
1 cups cubed onions, 3 medium
1.5 cups finely chopped peeled tomatoes (3 large)
salt as needed
10 to 12 cashew nuts / kaju
½ to ¾ tsp. garam masala powder
½ to ¾ tsp. kashmiri red chilli powder
1 tsp. coriander powder
½ tsp. sugar(optional)
1 ½ tbsp. Butter
1 bay leaf
3 green cardamom
2 to 3 cloves
1 small cinnamon stick
1.5 tsp ginger garlic paste
½ tsp. kasuri methi
3 tbsp cream( for restaurant style)
few coriander leaves for garnish
Link for Chettinad Chicken Fry: https://youtu.be/-0UhwHdlsOc
See Complete Recipe Steps for different and very delicious recipes here : So here we have Complete Recipe of Restaurant style butter chicken ready. I suggest do try it atleast once at home and I am sure your will like it.
See Complete Recipe Steps of Restaurant Style Butter Chicken: https://yes-i-can-cook.blogspot.in/2018/02/restaurant-style-butter-chicken.html
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