Guys, I have to share this with you!
The bestest chicken makhni (or butter chicken) I made today for Sunday lunch.
(without makkhan!!! lol…but then there is no gulab or jamun in gulabjamun also.)
Trust me, it totally beats, rather wins over the typical restaurant-wala flavour.
IMPORTANT : Do not swap or miss any ingredient. If you do I am not to be blamed for the compromised taste.
Here you go……..
What you need –
Chicken – ½ kg (boneless preferred), cubed
Cream – 3 table spoons
Curd – 2 table spoon
Tomato – 1 large, red & ripe
Onion – 2 medium, chopped
Green chilli – 2
Chopped ginger – 1 inch
Milk – half cup
Oil – 4 table spoons
Kasoori methi – 1 tea spoon
Dry masala – salt, red chilli powder & turmeric (as per taste)
(Now the magic ingredients)
Maggie makhni bhuna masala – 2 table spoons
Tetra Pak Tomato puree – 3 table spoon
Tomato ketchup – 1 table spoon
Sugar – 1 tea spoon
Time in hand – 1 hr
How to make (recipe)
– A night before, marinate the chicken with 1 table spoon ginger garlic paste, 1 tea spoon salt and 1 tea spoon white vinegar. Refrigerate
– Start making by adding 2 tabel spoons oil in a karahi. Add chopped onion. Cook till they turn reddish pink. NOT DARK BROWN.
– Add chopped tomato and all dry masala. Cover and cook for 5-7 minutes on low flame. Remove lid. Add Maggie makhni bhuna masala and tomato puree. Bhoono it for good 5 minutes on high flame.
– Switch off the gas and add 2 green chillies.
– Carefully blend it all in a grinder till a smooth yellow paste is formed. Keep aside. Be careful while doing this if it is hot.
– In a pressure cooker, add remaining 2 table spoon of oil. Add marinated chicken and fry for 4 to 5 minutes.
– Add the blended masala. Mix well and put the pressure on. Cook for 2 whistles, then on low flame for 5 to 7 minutes. Switch the gas off.
– When the pressure cools off, open the cooker and let it cook till it becomes a nice, thick gravy consistency. Add chopped ginger.
– Add sugar and ketchup.
– Blend cream and curd. Add it to the thickened gravy. Add kasuri methi. Taste and adjust the seasoning. Add milk if gravy looks very thick.
– Add a dollop of butter before serving, if you want. I didn’t.
We had it with ready-to-cook laccha paratha.
PS – We couldn’t wait to take a nice picture. So, this one is from google images, only for reference! It’s from CheezzKitchen.