Butter chicken or Makhan murg is a dish, originating in India, of chicken in a mildly spiced tomato sauce. wikipedia
20-minute Butter chicken or Makhan murg is smooth and stuffed loaded with flavor. It’s rearranged and cooked across the board dish and goes incredible with a side of rice or naan!
Chicken – 300 grams, cleaned and cut into small pieces
Cinnamon – 2″ pcs
Salt – to taste
Cashew & almond paste – a handful ground smoothly
Ginger & garlic paste – 2 tspns
Onion – one chopped
Turmeric powder – 1/4 tsp
Chilly powder – 2 tsp
Coriander powder – 1 tspn
Orange colour – 1 1/2 tsp
Butter – 3 tspn
Oil – 2 tspn
Tomato puree – 2 tomatoes blended smoothly
Fry onions in oil till transparent.
Add cinnamon and let it fry.
Then add ginger & garlic paste along with a little water.
Add turmeric, chilly, coriander powder with salt and mix well.
Pour in tomato puree, cashew & almond paste – mix well with water.
When it starts to boil add the chicken which should be mixed with a little colour.
Then add sufficient water for the chicken to boil.
The gravy should get thick or according to your requirement. Before switching off add
butter and serve hot with Parathas/Rice/ Naan