Hello, I am Elise. Today, we’re going to make butter chicken (murgh makhani) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Butter Chicken (Murgh Makhani) Recipe
Butter Chicken (Murgh Makhani) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Butter Chicken (Murgh Makhani) is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook butter chicken (murgh makhani) using 24 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Butter Chicken (Murgh Makhani):
- Prepare To Marinate the Chicken:
- Get 2 Chicken Breast
- Get 1 tbsp ginger and garlic paste
- Prepare 1 tsp chilli powder
- Get 1 tsp garam masala
- Make ready 1 tsp turmeric
- Get 1 tsp cumin powder
- Take 1/2 tsp salt
- Get 1/2 tsp corriander powder
- Take 1 tbsp lemon juice
- Get 2 tbsp oil
- Make ready To make the base sauce:
- Make ready 3 Onions
- Make ready 15-20 Cashews Nuts
- Take 2 Dried Chillies
- Prepare 2 tbsp tomato paste
- Get Salt as per taste
- Prepare 1/2 tsp sugar
- Take Dry Spices(3 cloves, 1 star anise, 1/2 Cinnamon stick, 1 big elachi)
- Get 1 tsp cumin powder
- Take 1 tsp coriander powder
- Prepare 1/2 tsp red chilli powder (optional)
- Make ready 50 g butter
- Prepare 30-40 ml double cream
Instructions to make Butter Chicken (Murgh Makhani):
- In a large bowl, whisk together lemon juice, oil,turmeric, garam masala, cumin powder,coriander powder, chilli powder, ginger& garlic paste. Add chicken and toss until fully coated. Let marinate for 1-2 hours. (preferable overnight)
- In a large pot over the medium heat, melt 2 tablespoons butter. Working in batches, add chicken and cook until golden all over, about 2 minutes per side. Transfer to a plate.
- Reduce heat to medium and melt 2 tablespoons butter. Add the dry chillies, Cashew nuts and diced onions.Cook until soft, about 5 minutes. Add 300ml water and cook until fragrant.
- Once the onions cooked and water start to boil, take it off the heat. Drain all the water and blitz the onions and cashews nuts. Do not throw the water away. Keep it aside.
- Heat up some butter.Add the dry spices (as listed above in the ingredients list), cumin powder, coriander and red chilli powder. Cook until fragrant. Add the onions and cashew purée and tomato purée into the dry spices. Stir it and return chicken to sauce with same water that cooked onions and cashews nuts. Add salt n 1/2tsp sugar. Let simmer until the chicken is cooked through, about 8 minutes.
- Stir in double cream and remaining 2 tablespoons butter.
- Garnish with coriander and serve warm over rice with naan or Roti.
So that is going to wrap this up with this distinctive dish butter chicken (murgh makhani) recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
