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We hope you got benefit from reading it, now let’s go back to murgh makhani - butter chicken 🐓 recipe. You can cook murgh makhani - butter chicken 🐓 using 33 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Murgh makhani - Butter Chicken 🐓:
- Use For marination
- Get 2 tbsp yoghurt
- You need 1 pinch salt
- Use 1 tbsp lemon juice
- Take 2-3 cloves garlic (paste form)
- Provide 2 tbsp ginger paste
- Provide 1 tsp garam masala
- Take 1 tsp chicken masala
- Prepare 1 tsp coriander-cumin powder
- You need 2 tbsp red chilli powder (it has to be kashmiri red chilli powder)
- Get 400 g boneless chopped chicken
- You need For the gravy
- Prepare 3-4 tbsp butter
- Provide 2 tomatoes (roughly chopped)
- Provide 2 medium sized onions (roughly chopped)
- Get 2 green chillis (roughly chopped)
- Use 5-8 cashew nuts
- Use 3-4 green cardamon pods
- Get 3-4 cloves
- Use 5-6 curry leaves
- Prepare 2 cinnamon sticks
- Take 2 tbsp garam masala
- Get 2 tbsp chicken masala
- Get 3 tbsp red chilli powder (Kashmiri)
- Use Salt (as per taste)
- Provide 1 tsp kasuri methi (fenugreek)
- Take 2 tbsp thick cream
- Get About 1 cup water for the liquid puree
- Prepare 1 tsp sugar (you can substitute it with honey - but not too much)
- Get For garnishing
- You need Some coriander leaves - chopped tiny (optional)
- Provide 1 pinch fenugreek
- Prepare 1 tsp cream
Steps to make Murgh makhani - Butter Chicken 🐓:
- For marinating: The process can go through two marination steps, but I just did one. - Take a bowl, add in the chopped chicken pieces. You can choose to go for chicken with bone as this dish can be boneless or with bone. Add ginger paste, garlic paste, garam masala, chicken masala, red chilli powder, salt and lemon juice. Mix well and set it aside for 20-30minutes. I set it aside for 1 hour, you can leave it overnight too (in the fridge 😉)
- To make the tandoor chicken: - After marination, take a frying pan. Pour in some oil enough to fry the chicken but not too much. Place the chicken pieces in the pan and turn them to the other side when you think it might have cooked for quite some time (may be about 7 minutes). Use low flame. Keep turning them until they are brownish (light brown). Once ready, take the pieces out into a bowl.
- Use the same frying pan, add in cardamon pods, cinnamon sticks, cloves, curry leaves and sauté. Add ginger garlic paste. Once you start smelling the garlic, add in the onions. Let it fry for some minutes, all using medium flame. Add in the chopped tomatoes, green chillis and butter, you can add tomato puree too. Add garam masala, chilli powder, chicken masala, salt, cashew nuts and water. Mix, cover and let it cook for about 20 minutes. After 20 minutes, let it cool.
- Pour the mixture in step 3 into a grinder and grind. Once it's all mixed and ground, sieve it in order to get rid of the coarse spices and tomato skin/seeds. Also remember butter chicken gravy has to be velvety smooth. You can use a hand grinder too but a mixer grinder is the best choice.
- Add butter 😁to the same frying pan. Add some garlic paste. I used grated garlic (last minute 😁). Pour in the liquid puree and let it cook for about 20minutes. Add in the tandoor chicken pieces, sugar, coriander leaves and salt if it's not as per your taste yet. Sprinkle in fenugreek, and add in thick cream. Stir and let it cook for another 10 minutes
- Serve hot and eat quickly 😜. For plating, take a bowl and fill it with gravy and the chicken pieces on top. Take some bit more gravy and pour it over the chicken pieces. Sprinkle fenugreek and coriander leaves. Eat with Naan or rice.
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