Lahori Butter Murgh by Shireen Anwer

Jul 28, 2015
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Ingredients:

  • Chicken boneless 1/2 kg
  • Yogurt 1/2 cup
  • Red chili powder 1 tsp
  • All spice 1 tsp
  • Ginger garlic 1 tsp
  • Salt 1 tsp
  • Oil 1/4 cup

For Masala:

  • Butter 3 oz
  • Oil 2-3 tbsp
  • Cumin seeds 1 tsp
  • Onion chopped 1 cup
  • Ginger garlic 1 tbsp
  • Tandoori color 1 pinch
  • Whole spice 1 tsp
  • Sugar 1 tbsp
  • Salt 1/2 tsp
  • Tomato puree 1/2 cup
  • Cream 1/4 cup
  • Milk 1/4 cup
  • Corn flour 1 tsp
  • Kasoori meethi (fenugreek) 1 tsp
  • Green chilies chopped for garnish

Method:

  1. Marinate chicken with yogurt, red chili powder, all spice, ginger garlic and salt and marinate for 30 minutes.
  2. Now heat oil and fry chicken is ready.
  3. For masalay: Now heat 2-3 tbsp oil in wok, put butter, cumin and onion and fry for 5 minutes.
  4. Then mix ginger garlic paste, whole spice, tandoori color, sugar and tomato puree and cook it nicely.
  5. Now add 1 cup water in cooked chicken, cream and milk mixture.
  6. Then garnish with whole spice, kasoori meethi and green chilies and serve with naan.

Recipe of Lahori Butter Murgh by Shireen Anwer in Masala Mornings on Masala TV

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