Hi, I am Marie. Today, I’m gonna show you how to prepare indian butter chicken - murgh makhani (from scratch) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Indian Butter Chicken - Murgh Makhani (From Scratch) Recipe
Indian Butter Chicken - Murgh Makhani (From Scratch) is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Indian Butter Chicken - Murgh Makhani (From Scratch) is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook indian butter chicken - murgh makhani (from scratch) using 37 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Indian Butter Chicken - Murgh Makhani (From Scratch):
- Get 600 g Chicken Meat (cut into pieces)
- Prepare [Marinade]
- Get 1/2 cup Yoghurt
- Get 20 g Garlic (minced)
- Prepare 20 g Ginger (minced)
- Make ready 20 g Green Chillies (deseed, minced)
- Prepare 1-2 Tbsp Garam Masala (see below)
- Get 1/2 tsp Salt
- Take [Garam Masala] - Grounded, mix well and stored
- Prepare 1 Tbsp Cumin Powder
- Make ready 2 tsp Coriander Powder
- Make ready 1 tsp Ground Cinnamon
- Take 1 tsp Kashmiri Chilli Powder, or Chilli Powder or Paprika
- Take 1 tsp Black Pepper (Ground or Powder)
- Get 2 g Nutmeg (Buah Pala)
- Prepare 2 g Mace (Bunga Buah Pala)
- Take 4 pc Cardamom Pods (ground)
- Make ready 4 pc Cloves (ground)
- Get 1 pc Bay Leaf (crushed)
- Get [Tomato Puree]
- Prepare 600 g Tomatoes (diced)
- Make ready 20 g Butter
- Make ready 20 g Garlic (minced)
- Take 5 pc Cardamom Pods
- Prepare 4 pc Cloves
- Prepare 3 pc Mace
- Prepare 2 g Salt
- Get 1 cup Water
- Make ready [Butter Sauce]
- Get 40 g Butter
- Prepare 20 g Ginger (chopped finely)
- Take 20 g Green Chillies (deseed, chopped finely)
- Take 1-2 tsp Chilli Powder (Kashmiri, Paprika or any)
- Prepare 1 cup Cream (Heavy, Double or Whip)
- Take 2 Tbsp Honey
- Take 30 g Fresh Coriander (Garnish)
- Make ready 1/2 tsp Fenugreek Seeds
Instructions 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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