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The ingredients needed to prepare Indian Butter Chicken - Murgh Makhani (From Scratch):
- Use 600 g Chicken Meat (cut into pieces)
- Use [Marinade]
- You need 1/2 cup Yoghurt
- Provide 20 g Garlic (minced)
- Take 20 g Ginger (minced)
- You need 20 g Green Chillies (deseed, minced)
- You need 1-2 Tbsp Garam Masala (see below)
- You need 1/2 tsp Salt
- Provide [Garam Masala] - Grounded, mix well and stored
- Get 1 Tbsp Cumin Powder
- Provide 2 tsp Coriander Powder
- You need 1 tsp Ground Cinnamon
- Provide 1 tsp Kashmiri Chilli Powder, or Chilli Powder or Paprika
- Get 1 tsp Black Pepper (Ground or Powder)
- Take 2 g Nutmeg (Buah Pala)
- Provide 2 g Mace (Bunga Buah Pala)
- Use 4 pc Cardamom Pods (ground)
- Prepare 4 pc Cloves (ground)
- Prepare 1 pc Bay Leaf (crushed)
- Use [Tomato Puree]
- Get 600 g Tomatoes (diced)
- Take 20 g Butter
- Use 20 g Garlic (minced)
- Prepare 5 pc Cardamom Pods
- Provide 4 pc Cloves
- Use 3 pc Mace
- Take 2 g Salt
- Use 1 cup Water
- Use [Butter Sauce]
- Prepare 40 g Butter
- You need 20 g Ginger (chopped finely)
- Provide 20 g Green Chillies (deseed, chopped finely)
- Prepare 1-2 tsp Chilli Powder (Kashmiri, Paprika or any)
- Prepare 1 cup Cream (Heavy, Double or Whip)
- Prepare 2 Tbsp Honey
- Provide 30 g Fresh Coriander (Garnish)
- Use 1/2 tsp Fenugreek Seeds
Steps to make Indian Butter Chicken - Murgh Makhani (From Scratch):
- MARINADE: blend the Garlic, Green Chilli and Ginger. Add the Paste, Yogurt, Salt and Garam Masala to the Chicken and mix well. Marinate for 30 minutes to overnight.
- TOMATOES: heat 20g of Butter in a pan. Fry the Garlic, Cardamom Pods, Cloves and Mace until fragrant. Then add the Tomatoes, mix well and fry for 1 minute. Next, add water and bring it to a simmer. Cook until the Liquid is reduced, the Tomatoes have dissolved and soften. TURN OFF the heat, set aside and let it cool.
- CHICKEN TIKKA: when ready, either fry, grill or bake the Chicken to your desire. If you are Frying or Grilling, cook it until brown all over. Set aside.
- PUREE TOMATO: once the Tomatoes are cooled, blend it until smooth. Then, strain the Liquid with a fine sieve and discard the impurities.
- BUTTER SAUCE: heat 40g of Butter in a big wok or deep pot. Fry the Ginger and Green Chillies until fragrant. Then add the Tomato Puree, Chicken Tikka, Chilli Powder, Honey, Fenugreek and mix well. Then add the Cream and continue to cook until the gravy thickens.
- SERVE: once the gravy thickens, serve it with rice and garnish with fresh coriander.
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