Friday, June 3, 2011

Butter chicken with Garlic Mint Naan

Indian Curries Special

Tonight's Menu
Butter Chicken 
Whole wheat Garlic Mint Naan 
Green Salad
Wine Pairing: Pinot Blanc


Butter chicken or makhani murg is a rich creamy Chicken curry from northern India. Among the best known Indian dishes all over the world butter chicken has its roots in the Punjabi cuisine. The rich rose colored gravy can be made hot or mild to suit every palate. It tastes great with naan or rice. Just serve up a side green salad.
Butter chicken and garlic mint naan

Butter Chicken
Ingredients: (serves 4)

2 lbs boneless skinless chicken thighs
Marinade
2 tbsp plain yogurt
1 tsp ginger garlic paste
1 tsp salt
red pepper
2 tsp coriander powder
1/2 tsp garam masala
For the sauce
1 large onion chopped
2 tsp ginger garlic paste
4-5 large tomatoes roughly chopped
1 tsp coriander powder
1 tsp chilli powder
1/2 tsp cumin seeds
3-4 green chillies slit
salt to taste
1 tsp sugar
1/2 cup heavy cream
2 tbsp butter
1/2 tsp garam masala
few drops red color (optional)
  1. Blend all the ingredients for the marinade and marinate chicken for 4 hours or overnight.
  2. Roast in a hot oven at 375F for about 15 minutes turning halfway till chicken is almost but not fully cooked. Remove from oven and let stand for 5-7 minutes before cutting the chicken into bite sized pieces. keep aside.
  3. Take a large pan and heat 2 tsp oil. Add cumin seeds and then 30 seconds later onion and ginger garlic paste. Cook at medium high stirring often till the mixture browns. Add tomatoes, coriander powder, chili powder, salt, sugar and green chillies.
  4. Continue cooking stirring often till tomatoes are cooked well leaving oil from the side. Take off heat and cool the mixture down. Puree in a blender to obtain a smooth puree.
  5. In a pan melt butter, add the puree carefully and bring to boil. Add the roasted chicken pieces and cook on medium heat. At this point you can add the red color if you desire. Also adjust the consistency of sauce with a bit of water.
  6. Simmer this concoction for another 5-7 minutes so that chicken cooks fully and acquires the flavor from the gravy.
  7. Add cream and garam masala and mix well. Turn off heat and garnish with fresh coriander. Serve with mint garlic naan (recipe below).

Whole wheat Garlic mint Naan

Mint Garlic Naan
Follow the recipe for plain naan. Substitute flour with whole wheat flour. Before placing the naan in the oven, sprinkle and press chopped garlic and dry mint on top of the rolled naan. Bake as per the recipe.

5 comments:

  1. yummy...your butter chicken looks really yummy... will surely try...

    ReplyDelete
  2. yummy...your butter chicken looks really yummy... will surely try...

    ReplyDelete
    Replies
    1. Thanks Sreeja Nair. Please do share how it came out.

      Delete
  3. wow!!! Mouthwatering butter chicken ...looks yummy and delicious!

    ReplyDelete