Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, butter chicken (murgh makhani). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Butter Chicken (Murgh Makhani) is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Butter Chicken (Murgh Makhani) is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have butter chicken (murgh makhani) using 25 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Butter Chicken (Murgh Makhani):
- Get For the Marinade:
- Make ready 450 gms Zorabian Breast Boneless Chicken Pieces
- Make ready 1 tbsp Lemon Juice
- Make ready 1 tbsp Ginger Garlic Paste
- Make ready 2-3 Green Chillies (Finely Chopped)
- Prepare 1/2 tsp Garam Masala
- Make ready 1 tbsp Oil
- Take 1 tsp Chilli Powder
- Get to taste Salt
- Make ready 1/4 cup Hung Curd
- Make ready 1 tbsp Coriander Leaves (Finely Chopped)
- Make ready For Butter Chicken Sauce:
- Prepare 1 cup Tomato Puree
- Take 1 inch Ginger + 4 cloves Garlic + 2-3 Green Chillies (Make Paste)
- Prepare 10 Cashewnuts (Soaked in hot water for 15 mins) Make a paste
- Prepare 1/2 tsp Red Chilli Powder
- Prepare 1/4 tsp Roasted Cumin Powder
- Get 1/2 tsp Garam Masala
- Get 1 tsp Tandoori Masala
- Prepare 1 tsp Sugar
- Prepare 1 tbsp Kasuri Methi
- Get 1/4-1/2 cup Cream/Fresh Malai
- Make ready 4-5 tbsp Butter
- Get 1 tbsp Oil
- Take to taste Salt
Instructions to make Butter Chicken (Murgh Makhani):
- Wash the chicken pieces well and drain out the water completely. Add the chicken pieces in a large bowl. Pat dry with a napkin so that the marinade sticks to it. Add all the ingredients listed under for the chicken marinade. Mix well and let it marinate for a minimum of 2 to 3 hours or overnight.
- Place the chicken pieces on a baking sheet lined with aluminium foil. Grill for about 20 minutes, turning sides once or until the chicken is cooked through. Broil for an additional 3 to 4 minutes to get that charred look. You can also fry it on the stove top instead of cooking in the oven.
- Whilst the chicken is grilling, prepare the curry. Heat 3 tablespoons butter plus oil in a heavy bottomed pan/kadai. Add whole spices.
- When the spices become fragrant, add ginger garlic green chilli paste. Saute until fragrant.
- Add tomato puree. Mix well with the seasoned butter. Cover and let it cook on medium heat until it leaves fat. Stir in between to prevent any sticking at the bottom of the pan. This will take about 3 to 5 minutes.
- Now add salt to season, sugar to balance the tartness of the tomatoes, kasuri methi, red chilli powder, roasted cumin powder, garam masala and tandoori masala. Saute it on medium heat for another minute.
- Add cashewnut paste. Saute it on medium heat for another 1 to 2 minutes until it leaves fat at the sides of the wok.
- Add 3/4 to 1 cup water (adjust as per desired consistency, add about 1/2 cup water for very thick sauce). Mix well and bring it to a boil. Check for seasonings and adjust now.
- Add the grilled chicken pieces. Mix well and let it simmer covered for another 10 minutes.
- Finally, add the cream and 1 to 2 tablespoons of butter. Mix well and simmer for another 1 to 2 minutes. Finish it off with a little sprinkle of kasuri methi. Switch off the heat and serve with any flatbread.
So that’s going to wrap this up for this special food butter chicken (murgh makhani) recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
