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Cooking Chicken Murg Makhani 1.0.0
An Indian dish, popular in countries alloverthe world. The origins of butter chicken can be traced backtoDelhi, during the period of Mughal EmpireButter Chicken is among the best known Indian foods all overtheworld. Its gravy can be made as hot or mild as you like so itsuitsmost palates. Also commonly known as Murg Makhani, ButterChickentastes great with Kaali Daal (black lentils), Naans and agreensalad. This is my recipe for Butter Chicken and it is therealdeal! It has been tried and tested numerous times and is lovedbyeverybody that has eaten it. I hope you will like it too.Along with Chicken Tikka Masala, Butter Chicken is without adoubtone of the most well known Indian dishes around the world.Butunlike Chicken Tikka Masala, which is sometimes claimed asanational dish of the UK, Butter Chicken (Murgh Makhani)isdecidedly of North Indian provenance.Maybe it’s the name (can you think of a more decadentsoundingname?), or perhaps it has a flavor profile that appealsacrosscultures. Whatever the reason, butter chicken has managed tofindits way around the globe, showing up on menus from Toronto toTokyoto Turin.Ingredients:250 gm of boneless chicken, cubed2 onions, minced1 tomato, pureed1 tbsp of tomato paste or sauce1 tbsp of butter, ghee, or oil1 tsp of minced garlic1 tsp of minced ginger2 tsp of coriander powder1 tsp of chilli powder (use Kashmiri chilli powder forbetterresults)1 tsp of garam masala or chicken masala1 large pinch of kasuri methi / dried fenugreek leaves1 cup of milk3 tbsp of cream or pureed cashew paste (soak and grindcashewnuts)1-2 tsp salt (adjust to taste)1/4 tsp of turmeric powder1 small bunch of coriander leaves / cilantro, for ganishHow to Make Butter Chicken:Heat the butter in a pan and add the minced onions. Fry untilgoldenbrownAdd the ginger, garlic, coriander, chilli powder, turmeric,andsalt. Fry for a minute until fragrantAdd the pureed tomato and tomato paste and cook for 3-4 minsuntilthe mixture bubbles uniformlyThrown in the kasuri methi, milk, and the cubed chicken.Cookcovered for 8-10 mins until the chicken is soft. The chickenwilllet out more water, just check once or twice in between andgivethe curry a stir. Keep the flame on simWhen the chicken is cooked soft, open the lid and cook for afurtherminute or two. If the gravy is too thick, add some water atthisstageWhen done, add the garam masala or chicken masala and the creamorcashew paste. Give it a good stir, but don't boilAdjust salt, garnish with the coriander leaves, and removefromfireServe hot with tawa naan, vegetable pulao, or jeera rice
