Murgh Makhani, Recipe - This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan.
- Add whole garammasala in the muslin cloth and tie it. Heat butter in a pressure cooker and put the garam masala sachet in it.
- Add onions, cashew nuts, saute it for 5 minutes, then add ginger garlic paste, cook this until raw flavor is gone.
- Add color giving chili or kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles)
- Let it cool down, remove the sachet, using strainer drain out the water and put the onion and tomato into the blender and blend them then make a paste and again strain it, after straining all.
- Discard the seeds and peels of tomato. Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required, mix it and add toasted Kasuri methi (crush it with hands) once it comes to boil switch off the flame.
- Cool it and store in small containers in refrigeration conditions.
- Use this Makhani gravy in many veg and non-veg dishes.
- Take chicken breast, cut them into slices.
- Take a bowl add chicken slices, add salt, garam masala, all-purpose flour, curd, mix it well and rest it for 30 minutes.
- Heat butter in a pan add chicken pieces cook the chicken till it is tender.
- Add makhani gravy, put the lid on and let it cook for some time and reduce the flame and add cream, mix it and switch off the flame.