Butter Chicken (Murgh Makhani)
Butter Chicken (Murgh Makhani)

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, butter chicken (murgh makhani). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Butter Chicken (Murgh Makhani) is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Butter Chicken (Murgh Makhani) is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have butter chicken (murgh makhani) using 24 ingredients and 7 steps. Here is how you cook it.

Composition Butter Chicken (Murgh Makhani):
  1. Make ready To Marinate the Chicken:
  2. Prepare 2 Chicken Breast
  3. Take 1 tbsp ginger and garlic paste
  4. Prepare 1 tsp chilli powder
  5. Prepare 1 tsp garam masala
  6. Prepare 1 tsp turmeric
  7. Take 1 tsp cumin powder
  8. Make ready 1/2 tsp salt
  9. Get 1/2 tsp corriander powder
  10. Prepare 1 tbsp lemon juice
  11. Take 2 tbsp oil
  12. Prepare To make the base sauce:
  13. Make ready 3 Onions
  14. Make ready 15-20 Cashews Nuts
  15. Prepare 2 Dried Chillies
  16. Take 2 tbsp tomato paste
  17. Make ready Salt as per taste
  18. Make ready 1/2 tsp sugar
  19. Prepare Dry Spices(3 cloves, 1 star anise, 1/2 Cinnamon stick, 1 big elachi)
  20. Take 1 tsp cumin powder
  21. Take 1 tsp coriander powder
  22. Take 1/2 tsp red chilli powder (optional)
  23. Get 50 g butter
  24. Make ready 30-40 ml double cream
Butter Chicken (Murgh Makhani) making process:
  1. 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)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in double cream and remaining 2 tablespoons butter.
  7. Garnish with coriander and serve warm over rice with naan or Roti.

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