Butter Chicken with Rumali Rotis
Murgh Makhani or Butter Chicken is one of the most brightly shining stars of the Indian cuisine and is loved by people all around the world. It is best enjoyed with tandoori roti/ naan or rumali roti (thin flatbread).
Ingredients:
3 chicken breasts (900 gms total)
4 tbsp - cashew nuts
2 tsp - ginger garlic paste (equal amounts of ginger and garlic pastes)
1 tsp - Kashmiri chilli powder
2 tbsp - softened butter
1/2 tsp - garam masala
1/2 tsp - tandoori masala powder
1 tbsp - kasuri methi
1 tsp - salt
1/4 tsp - sugar
1/4 cup - cream
6 plus 4 tbsp - oil, divided
Coriander for garnishing
For the marinade:
1/2 cup hung yogurt
1 tbsp garlic paste
1 tbsp kasuri methi
1 tsp garam masala
1/2 tsp black salt
1/2 tsp salt
For the special tomato sauce:
6 large ripe tomatoes
10 small cloves of garlic (crushed)
1 small knob of ginger (crushed)
2 small green chillies (slit)
6 cloves
5 green cardamom (bruised to expose the seeds)
1.5 tsp kashmiri chilli powder
2 cups water
For the Rumali roti dough:
2 cups maida
2 tbsp rice flour
2 tbsp semolina
Salt to taste
2 tsp oil
3/4 cup warm milk (add as required to knead the dough)
1/4 cup maida (all purpose flour) to dust
To prepare salt water:
1 cup water
1 tsp salt
Method:
To make hung yogurt -
Put the yogurt onto a muslin cloth and allow to hang over a sieve for about 30 minutes. This removes the whey and gives us hung yogurt.
To marinate the chicken -
1. Rinse well and cut the chicken beasts into small bite sized pieces.
2. Pat dry with kitchen towels. This is an essential step. No liquid should remain.
3. Add all the ingredients for the marinade and rub well into the chicken.
4. Cover and set aside to marinate in the fridge, overnight.
Prepare Tomato sauce for the Makhani -
1. Rinse the tomatoes and add with all remaining ingredients for the special tomato sauce.
2. Bring to boil in a suitable sized sauce pan.
3. Cover, lower the heat and let it cook for 15 minutes.
4. Remove from heat and allow to cool completely.
5. Once cooled, use a blender and make puree.
6. Pour through a strainer and allow the liquid to collect on the bottom. Discard the remaining pulp and seeds.
For the gravy -
1. Soak the cashew nuts in 1/4 cup of warm water for 15 minutes.
2. Grind along with the soaking liquid and grind to a smooth paste.
3. Heat 6 tbsp of the oil in a wide nonstick pan.
4. Add the marinated chicken and toss immediately so that the chicken doesn't stick to the pan.
5. Cook continuously on medium high heat, stirring throughout.
6. Liquid will be released from the chicken, allow it to be absorbed with occasional stirring.
7. Once the liquid has evaporated toss continuously till the chicken pieces are slightly crisp along the edges, still tender and completely cooked.
8. Remove the chicken pieces on a plate.
9. Now in the same pan add the remaining 4 tbsp of oil.
10. When the oil is hot, add the ginger garlic paste.
11. Cook briefly till softened.
12. Add the kashmiri chilly powder and allow a nice deep color to develop.
13. Stir and add the previously prepared tomato sauce.
14. Bring to boil and then simmer for 7 minutes.
15. When the sauce has thickened, add the prepared cashew paste, butter, garam masala and tandoori masala, dry roasted kasuri methi powder, salt and sugar.
16. Now add the fried chicken to this gravy and cook for a couple of minutes.
17. When the gravy is quite thick, add the cream. Stir through and remove from heat.
18. To serve add a tiny drizzle of cream over the top and garnish with fresh coriander leaves.
For the dough -
1. In a large mixing bowl, take maida (APF), semolina and rice powder.
2. Add a pinch of salt and a teaspoon of oil.
3. Now add warm milk little by little and start to knead.
4. Knead for atleast 15 minutes.
5. Finally grease the dough with a tsp of oil to prevent from drying.
6. Cover with moist cloth and rest for atleast 20 minutes.
To prepare the Rumali rotis -
1. Pinch a small sized ball of dough, roll and flatten it.
2. Also dust with some plain flour.
3. Roll it into a thin circle, as thin as possible.
4. Roll the rumali roti carefully over the rolling pin.
Cooking the Rumali rotis -
1. Keep a kadai (wok) upside down on flmae and heat for 3 - 4 minutes.
2. Sprinkle some salt water over the kadai.
3. Now slowly unroll the rumali roti from the pin and over the hot kadai.
After 30 seconds you can see bubbles forming over roti.
So flip off and cook the other side.
With the help of a towel, gently press.
Once the golden brown sports start appearing, the rumali roti is done.
The Rumali rotis and butter chicken are now ready to be served hot!
 |
| Butter chicken with Rumali Roti (thin flatbread) |
3 chicken breasts (900 gms total)
4 tbsp - cashew nuts
2 tsp - ginger garlic paste (equal amounts of ginger and garlic pastes)
1 tsp - Kashmiri chilli powder
2 tbsp - softened butter
1/2 tsp - garam masala
1/2 tsp - tandoori masala powder
1 tbsp - kasuri methi
1 tsp - salt
1/4 tsp - sugar
1/4 cup - cream
6 plus 4 tbsp - oil, divided
Coriander for garnishing
For the marinade:
1/2 cup hung yogurt
1 tbsp garlic paste
1 tbsp kasuri methi
1 tsp garam masala
1/2 tsp black salt
1/2 tsp salt
For the special tomato sauce:
6 large ripe tomatoes
10 small cloves of garlic (crushed)
1 small knob of ginger (crushed)
2 small green chillies (slit)
6 cloves
5 green cardamom (bruised to expose the seeds)
1.5 tsp kashmiri chilli powder
2 cups water
For the Rumali roti dough:
2 cups maida
2 tbsp rice flour
2 tbsp semolina
Salt to taste
2 tsp oil
3/4 cup warm milk (add as required to knead the dough)
1/4 cup maida (all purpose flour) to dust
To prepare salt water:
1 cup water
1 tsp salt
Method:
To make hung yogurt -
Put the yogurt onto a muslin cloth and allow to hang over a sieve for about 30 minutes. This removes the whey and gives us hung yogurt.
To marinate the chicken -
1. Rinse well and cut the chicken beasts into small bite sized pieces.
2. Pat dry with kitchen towels. This is an essential step. No liquid should remain.
3. Add all the ingredients for the marinade and rub well into the chicken.
4. Cover and set aside to marinate in the fridge, overnight.
Prepare Tomato sauce for the Makhani -
1. Rinse the tomatoes and add with all remaining ingredients for the special tomato sauce.
2. Bring to boil in a suitable sized sauce pan.
3. Cover, lower the heat and let it cook for 15 minutes.
4. Remove from heat and allow to cool completely.
5. Once cooled, use a blender and make puree.
6. Pour through a strainer and allow the liquid to collect on the bottom. Discard the remaining pulp and seeds.
For the gravy -
1. Soak the cashew nuts in 1/4 cup of warm water for 15 minutes.
2. Grind along with the soaking liquid and grind to a smooth paste.
3. Heat 6 tbsp of the oil in a wide nonstick pan.
4. Add the marinated chicken and toss immediately so that the chicken doesn't stick to the pan.
5. Cook continuously on medium high heat, stirring throughout.
6. Liquid will be released from the chicken, allow it to be absorbed with occasional stirring.
7. Once the liquid has evaporated toss continuously till the chicken pieces are slightly crisp along the edges, still tender and completely cooked.
8. Remove the chicken pieces on a plate.
9. Now in the same pan add the remaining 4 tbsp of oil.
10. When the oil is hot, add the ginger garlic paste.
11. Cook briefly till softened.
12. Add the kashmiri chilly powder and allow a nice deep color to develop.
13. Stir and add the previously prepared tomato sauce.
14. Bring to boil and then simmer for 7 minutes.
15. When the sauce has thickened, add the prepared cashew paste, butter, garam masala and tandoori masala, dry roasted kasuri methi powder, salt and sugar.
16. Now add the fried chicken to this gravy and cook for a couple of minutes.
17. When the gravy is quite thick, add the cream. Stir through and remove from heat.
18. To serve add a tiny drizzle of cream over the top and garnish with fresh coriander leaves.
For the dough -
1. In a large mixing bowl, take maida (APF), semolina and rice powder.
2. Add a pinch of salt and a teaspoon of oil.
3. Now add warm milk little by little and start to knead.
4. Knead for atleast 15 minutes.
5. Finally grease the dough with a tsp of oil to prevent from drying.
6. Cover with moist cloth and rest for atleast 20 minutes.
To prepare the Rumali rotis -
1. Pinch a small sized ball of dough, roll and flatten it.
2. Also dust with some plain flour.
3. Roll it into a thin circle, as thin as possible.
4. Roll the rumali roti carefully over the rolling pin.
Cooking the Rumali rotis -
1. Keep a kadai (wok) upside down on flmae and heat for 3 - 4 minutes.
2. Sprinkle some salt water over the kadai.
3. Now slowly unroll the rumali roti from the pin and over the hot kadai.
After 30 seconds you can see bubbles forming over roti.
So flip off and cook the other side.
With the help of a towel, gently press.
Once the golden brown sports start appearing, the rumali roti is done.
 |
| Butter Chicken and Rumali Roti |
The Rumali rotis and butter chicken are now ready to be served hot!
