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FoodFlavor Home » Butter Roast Chicken / Makhni Pyazi Murg

Butter Roast Chicken / Makhni Pyazi Murg

December 2, 2018 By Nisha

Makhnni Pyazi Murg

This recipe is very special and close to my heart.This Recipe is my Father’s recipe.

Ingredients

  • Chicken – 500 grams
  • Onion – 1 kg
  • Butter – 250 grams
  • Cumin seeds – 1 and ½ teaspoons
  • Cloves – 4
  • Green cardamoms – 2
  • Black cardamom – 1
  • Cinnamon – 1 inch
  • Black peppercorns – 10
  • Bay leaf – 1
  • Green chilies – 10-15 or as per your teste
  • Ginger juliennes – 1 and ½ tablespoons
  • Garlic juliennes – 10 pods
  • Black pepper powder – ½ teaspoons
  • Salt to taste

Method

1- Heat butter in a non-stick pan on medium heat.
2- Add cumin seeds and whole garam masala. Stir until fragrant or until they release their aroma.
3- Add onion and mix well. After five minutes add chicken and stir well.
4- After 10 minutes add green chilies, garlic, ginger and salt. Mix well.
5- Cover and cook low medium heat. When will chicken half done, open the lid and cook until the chicken is tender and onion turn a lovely golden brown.
6- Switch off flame and add black pepper powder and mix well.
7- Serve hot with roti.

Butter Roast Chicken / Makhni Pyazi Murg
 
Save Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
Author: FoodFlavor.In
Serves: 4
Ingredients
  • Chicken – 500 grams
  • Onion – 1 kg
  • Butter – 250 grams
  • Cumin seeds – 1 and ½ teaspoons
  • Cloves – 4
  • Green cardamoms – 2
  • Black cardamom – 1
  • Cinnamon – 1 inch
  • Black peppercorns – 10
  • Bay leaf – 1
  • Green chilies – 10-15 or as per your teste
  • Ginger juliennes – 1 and ½ tablespoons
  • Garlic juliennes – 10 pods
  • Black pepper powder – ½ teaspoons
  • Salt to taste
Instructions
  1. Heat butter in a non-stick pan on medium heat.
  2. Add cumin seeds and whole garam masala. Stir until fragrant or until they release their aroma.
  3. Add onion and mix well. After five minutes add chicken and stir well.
  4. After 10 minutes add green chilies, garlic, ginger and salt. Mix well.
  5. Cover and cook low medium heat. When will chicken half done, open the lid and cook until the chicken is tender and onion turn a lovely golden brown.
  6. Switch off flame and add black pepper powder and mix well.
  7. Serve hot with roti.
3.5.3228

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Filed Under: Indian, Main, No Images, Non-Vegetarian Tagged With: Butter, Chicken, Ginger and Garlic

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