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

Hey everyone, I hope you are having an amazing 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’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Butter Chicken (Murgh Makhani) is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, 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 have 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):
  1. Get To Marinate the Chicken:
  2. Take Chicken Breast
  3. Take ginger and garlic paste
  4. Get chilli powder
  5. Make ready garam masala
  6. Get turmeric
  7. Take cumin powder
  8. Prepare salt
  9. Make ready corriander powder
  10. Get lemon juice
  11. Make ready oil
  12. Make ready To make the base sauce:
  13. Prepare Onions
  14. Get Cashews Nuts
  15. Make ready Dried Chillies
  16. Make ready tomato paste
  17. Prepare Salt as per taste
  18. Get sugar
  19. Take Dry Spices(3 cloves, 1 star anise, 1/2 Cinnamon stick, 1 big elachi)
  20. Take cumin powder
  21. Prepare coriander powder
  22. Make ready red chilli powder (optional)
  23. Get butter
  24. Get double cream
Instructions to make Butter Chicken (Murgh Makhani):
  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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