Restaurant Style Butter Chicken / Murgh Makhani Recipe in Hindi / Urdu
For Chicken Marination:
Ingredients:
Boneless chicken/Bina haddi ka chicken - 300 grms
Ginger Garlic/Adrak Lehsan ka paste - 1 1/2 tsp
Red Chilli/Lal Mirch Powder - 1 tsp
Turmeric/Haldi Powder - 1/4th tsp
Salt/Namak - 3/4th tsp
Tandoori Masala Powder - 1 tbsp
Beaten Curd/Pheta hua dahi - 2 tbsp
Red Food Colour/Khane ka lal rang - few pinches/do se teen chutki
Procedure/Tareeka:
1. Chicken ke lambe pieces kar lijiye.
2. Ab is mein adrak lehsan ka paste, lal mirch powder, haldi powder, namak, tandoori masala powder, pheta hua dahi aur khane ka lal rang daliye.
3. Achhi tarah se milakar ise ek ghante ke liye marinate hone ke liye rakh dijiye.
Gravy ke liye:
Ingredients/samagri:
Small pieces of dry coconut/Sukha nariyal - 2 tbsp
Cashews/Kaju - 2 tbsp
Medium sized tomatoes/Tamatar - 3
Oil/Tel - 1/2 cup
Butter/Makkhan - 1 block full
Medium sized onion/Pyaz - one, diced
Small sticks of cinnamon/Dalchini - 3
Crushed garlic/Kuchli hui lehsan - 2 tsp
Turmeric/Haldi Powder - 1/2 tsp
Coriander/Dhaniya Powder - 1 tsp
Cumin/Zeera Powder - 1 tsp
Spices/Garam masala Powder - 1 tsp
Red chilli/Lal Mirch Powder - 1 1/2 tsp
Salt/Namak - 1 to 1 1/2 tsp
Green Chillies/Hari Mirch - 3, kati hui
Chopped Coriander/Kata Hua Hara Dhaniya - 2 tbsp + for garnishing/sajane ke liye
Lemon Juice/Nimbu Ka Ras - 1 tbsp
Procedure/Tareeka:
1. Ek ghanta baad, jab chicken marinate ho jaye, pan mein sukhe nariyal ke pieces aur kaju daliye.
2. Halka brown rang aane tak inhe bhoon lijiye aur nikal lijiye.
3. Ab pan mein kate hue tamatar daliye. Dhakkan dhak dijiye aur teen se chaar minute tak pakaiyye ke tamatar gal jayein.
4. Pehle nariyal aur kaju ko grinder mein pees kar inka powder bana lijiye.
5. Ab is mein gale hue tamatar daliye aur phir se pees kar inka bareek paste bana lijiye.
6. Pan mein adhi cup tel daliye.
7. Chicken ke pieces daliye aur dhakkan dhak dijiye.
8. Dheemi aanch par pakaiyye ke chicken gal jaye.
9. In pieces ko palta kar phir se dhakkan dhak dijiye aur dheemi aanch par pakaiyye.
10. Jab chicken gal jaaye ise tel chhootne tak taliye ke yeh crispy ya kadak ho jaaye.
11. Chicken aap haddi ke saath bhi le sakte hain jo tala hua ya bake kiya hua ho, use phir haddi se alag karke istemal kar sakte hain ya phir bacha hua tandoori chicken bhi istemal kar sakte hain.
12. Is bache hue tel mein jis mein tale hue chicken ke masale bhi chhoot gaye hain is mein makkhan ya butter ka ek block daliye.
13. Restaurant style dishes mein tel achhi quantity mein hota hai, agar aap chahen tab pakane ke baad, extra tel nikal sakte hain.
14. Makkahn jab pighal jaye, is mein bareek kati hui pyaz jo hum hyderabad mein ande ki pyaz kehte hain ya dice ki hui pyaz is mein daliye.
15. Dalchini ke teen chhote pieces daliye.
16. Ek minute tak pyaz ko tal lijiye.
17. Kuchli hui lehsan daliye.
18. Haldi powder, dhaniya powder, zeera powder, garam masala powder, lal mirch powder aur namak daliye.
19. Tamatar, nariyal aur kaju ka paste daliye.
20. Chutki bhar khane ka lal rang daliye jo optional hai.
21. Achhi tarah se mila lijiye.
22. Kati hui hari mirchein daliye
23. Ek se do minute tak pakaiyye aur chammach chalate rahiye ke tel chhootne lage aur paste bhi achhi tarah se pak jaye.
24. Tale hue/fried chicken ke pieces daliye.
25. Achhi tarah se milakar teen chauthai / 3/4th cup pani daliye.
26. Achhi tarah se mila lijiye.
27. Upar se do tbsp kata hua hara dhaniya aur ek tbsp nimbu ka ras daliye.
28. Dhakkan dhak dijiye aur paanch minute tak dheemi aanch par pakaiyye.
29. Jab gravy gadhi ho jaye, aur jab tel chhootne lage aur upar is tel ki teh jum jaye, aanch band kar dijiye.
30. Serving bowl mein nikalkar upar se kata hua hara dhaniya daliye.
Restaurant style Murgh Makahani ya Butter Chicken tayyar hai.
Paratha, phulka, lachha paratha, rumali roti ya phir kaju rice ke saath serve kijiye.
20 июн 2020
