Hi, I’m Clara. Today, I’m gonna show you how to make butter chicken (murgh makhani) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. 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 well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Butter Chicken (Murgh Makhani) is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook butter chicken (murgh makhani) using 24 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Butter Chicken (Murgh Makhani):
- Make ready To Marinate the Chicken:
- Prepare 2 Chicken Breast
- Prepare 1 tbsp ginger and garlic paste
- Get 1 tsp chilli powder
- Make ready 1 tsp garam masala
- Prepare 1 tsp turmeric
- Get 1 tsp cumin powder
- Get 1/2 tsp salt
- Take 1/2 tsp corriander powder
- Prepare 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
- Make ready 2 Dried Chillies
- Prepare 2 tbsp tomato paste
- Prepare Salt as per taste
- Make ready 1/2 tsp sugar
- Get Dry Spices(3 cloves, 1 star anise, 1/2 Cinnamon stick, 1 big elachi)
- Take 1 tsp cumin powder
- Make ready 1 tsp coriander powder
- Take 1/2 tsp red chilli powder (optional)
- Get 50 g butter
- Get 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.
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