Murgh makhani - Butter Chicken 🐓
Murgh makhani - Butter Chicken 🐓

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, murgh makhani - butter chicken 🐓. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice. Alfred Prasad's murgh makhani recipe, known in the UK as butter chicken, is one of the ultimate curry dishes.

Murgh makhani - Butter Chicken 🐓 is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Murgh makhani - Butter Chicken 🐓 is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have murgh makhani - butter chicken 🐓 using 33 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Murgh makhani - Butter Chicken 🐓:
  1. Make ready For marination
  2. Get yoghurt
  3. Take salt
  4. Get lemon juice
  5. Take garlic (paste form)
  6. Prepare ginger paste
  7. Make ready garam masala
  8. Prepare chicken masala
  9. Take coriander-cumin powder
  10. Make ready red chilli powder (it has to be kashmiri red chilli powder)
  11. Make ready boneless chopped chicken
  12. Get For the gravy
  13. Take butter
  14. Take tomatoes (roughly chopped)
  15. Take medium sized onions (roughly chopped)
  16. Take green chillis (roughly chopped)
  17. Take cashew nuts
  18. Take green cardamon pods
  19. Make ready cloves
  20. Get curry leaves
  21. Make ready cinnamon sticks
  22. Prepare garam masala
  23. Make ready chicken masala
  24. Prepare red chilli powder (Kashmiri)
  25. Get Salt (as per taste)
  26. Take kasuri methi (fenugreek)
  27. Take thick cream
  28. Get About 1 cup water for the liquid puree
  29. Make ready sugar (you can substitute it with honey - but not too much)
  30. Take For garnishing
  31. Get Some coriander leaves - chopped tiny (optional)
  32. Get fenugreek
  33. Take cream

What is the origin of butter chicken? WHY IS IT CALLED BUTTER CHICKEN. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is similar to British tikka masala. It had excellent flavor and I'll make it again.

Instructions to make Murgh makhani - Butter Chicken 🐓:
  1. 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 😉)
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. 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.

Authentic Butter Chicken or Murgh Makhani is a luscious, velvety, and creamy Indian chicken recipe. It is primarily a Tomato and Cashew Nut based sauce where Chicken Tikkas (Grilled Chicken Pieces) are smeared in and topped with Fresh Cream and Kasuri Methi (dried fenugreek leaves). Butter Chicken is also known as Murgh Makhani in India. Butter chicken recipe-chicken tikka cooked in creamy delicious makhani gravy is one of the popular chicken recipes across India. Butter Chicken is popularly known as murgh makhani or chicken makhani.

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