On the spot Pot Butter Hen | Murgh Makhani


Tomato Puree , 2 medium tomatoes
Onion Puree, half a medium sized crimson onion (elective)
100 gm/1 stick of Butter (Scale back amount if wanted)
Round 1 lb of skinless boneless hen thighs (OR) Hen breast
100 ml of Heavy Cream (Scale back amount if wanted)
Salt, as per style
Ginger garlic paste, 1 tbsp
Cashew nut powder, 2 tbsp.
Coriander powder, 1 tbsp
Pink chili powder, 1 tbsp
Kasthuri Methi / Fenugreek Leaves, 1 teaspoon
(Fenugreek powder could be made at house by pulverizing them in a spice grinder/Espresso bean grinder.They powder on this video is retailer purchased)


Step 1 : Marinate the Hen

To the hen , add salt, coriander powder, crimson chili powder and the ginger garlic paste.Combine them effectively and set it apart for 15 minutes. This step helps spices and marinate to be absorbed by the meat and makes the meat extra flavorful.

Step 2: Simmer the gravy/base and add hen

Activate Sauté mode, regulate to ‘Low’.
As soon as the IP liner is sizzling, add 100 GM of butter and anticipate the butter to soften.
Add the onion puree to the butter and sauté it for some time.
After some time, add the cashew nut powder and blend effectively to take out the lumps.

After some time you’ll discover that butter will change colour to a deeper brown and it’ll separate from the onion/cashew combine.

The target of this step is to ‘cut back’ the gravy/base by simmering. The water within the onions will evaporate, the masalas will prepare dinner within the butter, and the bottom will thicken, there by intensifying the flavors.

Subsequent add the hen and fry for five minutes.
Subsequent add methi leaves throw within the tomato puree.

Step three: Stress prepare dinner for 7 minutes.

Flip off Saute mode, activate Handbook mode and set the timer to 7 minutes whereas
ensuring the whistle is in Sealing mode.This step will tenderize and prepare dinner the hen.

Step four: Add heavy cream

Do a QR and after the protection valve has dropped, open the lid fastidiously.
Examine if the hen is absolutely cooked.Stress prepare dinner for just a few extra minutes if the hen isn’t tender sufficient.

Open the lid, activate Sauté mode and add the heavy cream.Combine them effectively and Sauté for some time, then flip off IP.

Serve sizzling!

Serves 2 Adults.

About Butter Hen:

Murgh Makhani, is well-liked all around the world as Butter Hen. Its a dish as straightforward to like as it’s to pronounce.

Butter Hen was invented in Delhi within the 1950s, and has its roots in Punjabi delicacies. A Punjabi restauranteur, whose restaurant often made tandoori hen, by cooking it within the clay-oven, began cooking the leftover hen in tomato and butter sauces and butter hen was born.

Its primarily hen in a mildly spiced curry sauce cooked in butter.There are a variety of variations throughout India,
in the case of cooking strategies, as of us from totally different areas use spices and condiments regionally accessible to them.
That is the rationale you will notice 1,000,000 totally different recipes whenever you google for a butter hen recipe. Butter hen is ceaselessly made with boneless white hen, however its not necessary. Folks ceaselessly additionally use darkish meat with bone in to make butter hen.

Butter Hen is the quintessential “restaurant dish” in India. Most Indian households prepare dinner their meals in vegetable oil and cooking in butter isn’t the norm.
Thus Butter Hen isn’t thought of an on a regular basis type of a dish. Its a kind of dishes, you order in a restaurant, on particular events, together with butter naan, as a result of hey, if you’re going to cheat in your food plan, would possibly as effectively go all the way in which!

The butter hen made on this video doest require makhani sauce to be made prematurely, however does require tomato and onion purees.
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