Butter Paneer (Murgh Makhni / Butter chicken).

I should tell u not to miss trying this recipe of butter paneer. I dont want you to be prejudiced with my exaggerations. Though most of the Indian dishes are considered spicy this is something different from all those with a mild sweetness of honey. Here is a mouthwatering blend of tomatoes' sourness, kashmirichilli, cashews and cream. Honey takes off the extra spiciness while chilli adds a prick of it. And cashews and cream  plays the role of making the curry rich. Now go for it.


You can use the same makhni sauce for Butter chicken also. But fry/grill/broil the chicken separately by marinating it with ginger garlic paste, red chilly powder, curd and salt for 4 hrs.

Ingredients:- (serves 4)


Paneer-10 to 15 cubes
Pepper- half tspn
Salt- half tspn
Oil for frying paneer
Tomatoes- 6
Green chillis- 4 medium sized
Ginger- 1 tblspn ( can be ground or sliced)
Cloves-2
Cardamom-  1 one inch length stick
Bay leaves- 2 small
Cashews- 10
Kashmirichilli- half tblspn
Tomato paste-half tblspn
Heavy cream- 6 tblspns
Butter- 1 1/2 tblspn
Kasoori methi- 1tblspn
Honey - 1 tspn
Salt to taste. 


Preparation:-

1. Toss the paneer with the pepper and salt so that it sticks to every sides and adds to the taste rather than plain paneer. Keep it aside.
2. Soak the cashews in water.
3. Now take a deep pan and cook the tomatoes with cloves, cardamom, bay leaves, ginger and green chilli.
4. Let the tomato puree and take off the skin and the left over spices after cooking.

     5.  Blend the tomato puree using an electric blender till it turns smooth paste. Strain it to remove the lumps with the help of a strainer.

     6.  Paste the cashews with 3 tblspn water

   

and add it to the blended tomato and place on the stove top at medium flame.
       7.  Add the kashmiri chilli, tomato paste, honey, butter and kasoori methi into it. Let it boil for 5 min. No need to put on the lid.
     8.  Add the cream. And boil again for 30 seconds.

     9.  Throw the fried paneer into it while serving and can decorate with the cream as shown.

    10. You can enjoy it with Naan , Chappathi or rice.


BUTTER CHICKEN /MURGH MAKHNI


Chicken breast cubed-1 pound/500gms(or desired boneless pieces)
Ginger garlic-1 tblspn
Curd-2 tblspn
Chilly pwdr-1 tspn
Salt to taste.


Marinate the chicken for 4 hrs. Then fry in oil/ Grill/ Broil the chicken for 15min in oven. After preparing the makhni sauce throw the chicken pieces into it. 

BON APPETITE :)