Cut chicken into small bite size pieces and marinate with the ingredients given.Refrigerate overnight or a minimum of 3 hours for the chicken to absorb all the flavors.
Place the chicken on a baking tray and bake them in the oven at 425? F for 15 minutes and then broil for another 10 minutes. (when the oil starts to separate it indicates it is done). Do not discard the juices. The marinated chicken can also be deep fried in oil. Keep the chicken aside.
Heat the butter in a heavy pan/kadai , add the onion and saute well until the onions turn translucent. Now add the ginger garlic paste and saute for another 3 minutes. to this add the chilli and garam masala powders. Mix the tomatoes immediately and saute well until the tomatoes turn soft.
Cool completely and grind with cashews to fine smooth paste.
In another pan/kadai bring the ground mixture to a boil with 1/2 a cup of water and simmer for 10 minutes (stir occasionally).
To this add the sugar, food color, cream and salt. Add the chicken and simmer until the butter chicken consistency is reached ( approx 5 minutes ).
Switch off heat and finally add the butter, kasoori methi and cumin powder.
Butter chicken or Murgh Makhani is an Indian dish, popular all over the world. The origins of butter chicken can be traced back to Delhi, during the period of Mughal Empire. According to a documentary by the Discovery Channel, butter chicken recipe was invented by a person working in the kitchen staff of a famous restaurant called Moti Mahal located in Daryaganj, the central region of Delhi. Called Murg Makhani in Hindi, Butter Chicken originated in the 1950s at the Moti Mahal restaurant in Old Delhi. Famed for its Tandoori Chicken, the cooks there used to recycle the leftover chicken juices in the marinade trays by adding butter and tomato. This sauce was then tossed around with the tandoor-cooked chicken pieces and presto - Butter Chicken was ready! The leftover dish appealed to Delhites and was quickly lapped up by the rest of the world.
So impressed was India's first Prime Minister Jawaharlal Nehru by Kundal Lal's dishes that Moti Mahal became a permanent fixture in all his state banquets. Legend has it that when former Soviet premier Nikita Kruschev was asked what he liked about India, he replied, ''Taj Mahal and Moti Mahal''. When the Shah of Iran came on a state visit to India, the Indian Education Minister Maulana Azad told him that coming to Delhi without eating at Moti Mahal was like going to Agra and not seeing the Taj Mahal.
After Nehru, his daughter and then Prime Minister Indira Gandhi continued the relationship with Moti Mahal. So fascinated was she by the food that at the wedding of her younger son Sanjay Gandhi, Moti Mahal specialties dominated the dinner.
Dressed chicken is marinated overnight in a yogurt and spice mixture and then grilled, roasted or pan fried. Makhani, the sauce, is made by heating and mixing butter,tomato puree, and various other spices with some fresh cream and cashew paste.
Once the sauce is prepared, the prepared chicken is cooked till the gravy and chicken have blended. While the dish's general recipe is well known, the actual flavor can vary from restaurant to restaurant even within India. Butter chicken is usually served with naan, roti, parathas or steamed rice.
Read more: http://www.cilantroonline.com/2010/02/butter-chickenmurgh-makhani.html#ixzz24gX9A0G6
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|Serving Size: 1 recipe (1194g)|
|Recipe Makes: 1|
|Calories from Fat: 633 (40%)|
|Amt Per Serving||% DV|
|Total Fat 70.3g||94 %|
|Saturated Fat 29.5g||147 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 749.5mg||231 %|
|Sodium 4307.1mg||149 %|
|Potassium 2628.6mg||69 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 24.6g|
|Protein 199.2g||285 %|
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Calories per serving: 1575
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