Lahori Butter Murgh

Lahori Butter Murgh
Lahori Butter Murgh

Chicken Boneless        ½ kg
Yogurt                ½ cup
Red Chili Powder        1 tsp
All Spice                1 tsp
Ginger Garlic                1 tsp
Salt                 1 tsp heaped
Oil                 ¼ cup

For Masala:
Butter                 3 oz
Oil                 2-3 tbsp
Cumin Seeds                1 tsp
Onion (chopped)         1 cup
Ginger Garlic                 1 tbsp
Tandoori Color                 a pinch
Whole Spice                1 tsp
Sugar                1 tbsp
Salt                 ½ tsp
Tomatoe Puree                ½ cup
Cream                ¼ cup
Milk                ¼ cup
Corn Flour                    1 tsp
Kasuri Meethi (fenugreek)1 tsp


Marinate chicken with yogurt, red chili powder, all spice, ginger garlic and salt. Leave it for 30 min, then fry in ¼ cup oil till done.
For Masala:
Mix ¼ cup cream, ¼ cup milk and corn Flour and make a thick paste.
In a wok, heat oil, add butter, cumin and sizzle it then add chopped onions and fry for 5 minutes, add ginger garlic paste, whole spice, tandoori color, sugar and tomato puree. Stir and cook well.
Now add 1 cup water with cooked chicken, cream and milk mixture.
Lastly add all spice, kasuri meethi, with chopped green chiies, coriander leaves and serve with naan.

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