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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, butter chicken (murgh makhani). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Butter Chicken (Murgh Makhani) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Butter Chicken (Murgh Makhani) is something that I have loved my entire life. They are fine and they look wonderful.

Murgh Makhani also known as Butter Chicken is a spicy tomato based curry cooked with chicken. UK curry lovers can't seem to get enough of Chicken Tikka Masala; the one thing that gets the appetite going for most Indians undoubtedly has to be 'Butter Chicken' or Murgh Makhani. This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants.

To begin with this particular recipe, we must first prepare a few ingredients. You can have butter chicken (murgh makhani) using 25 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Butter Chicken (Murgh Makhani):
  1. Get For the Marinade:
  2. Take 450 gms Zorabian Breast Boneless Chicken Pieces
  3. Get 1 tbsp Lemon Juice
  4. Make ready 1 tbsp Ginger Garlic Paste
  5. Get 2-3 Green Chillies (Finely Chopped)
  6. Get 1/2 tsp Garam Masala
  7. Make ready 1 tbsp Oil
  8. Make ready 1 tsp Chilli Powder
  9. Make ready to taste Salt
  10. Make ready 1/4 cup Hung Curd
  11. Get 1 tbsp Coriander Leaves (Finely Chopped)
  12. Prepare For Butter Chicken Sauce:
  13. Take 1 cup Tomato Puree
  14. Take 1 inch Ginger + 4 cloves Garlic + 2-3 Green Chillies (Make Paste)
  15. Prepare 10 Cashewnuts (Soaked in hot water for 15 mins) Make a paste
  16. Take 1/2 tsp Red Chilli Powder
  17. Make ready 1/4 tsp Roasted Cumin Powder
  18. Make ready 1/2 tsp Garam Masala
  19. Get 1 tsp Tandoori Masala
  20. Take 1 tsp Sugar
  21. Get 1 tbsp Kasuri Methi
  22. Make ready 1/4-1/2 cup Cream/Fresh Malai
  23. Make ready 4-5 tbsp Butter
  24. Prepare 1 tbsp Oil
  25. Make ready to taste Salt

Butter chicken (murgh makhani). (China Squirrel). Previous Next Show Grid. "I'm certain that butter chicken must be just about everyone's favourite curry. Please don't be put off by the very long list of ingredients because the process is in fact very simple, and at the end you have a luscious dish. Over time, numerous chefs have attempted to emulate the rich buttery sauce, and flavours vary slightly between restaurants.

Steps to make Butter Chicken (Murgh Makhani):
  1. Wash the chicken pieces well and drain out the water completely. Add the chicken pieces in a large bowl. Pat dry with a napkin so that the marinade sticks to it. Add all the ingredients listed under for the chicken marinade. Mix well and let it marinate for a minimum of 2 to 3 hours or overnight.
  2. Place the chicken pieces on a baking sheet lined with aluminium foil. Grill for about 20 minutes, turning sides once or until the chicken is cooked through. Broil for an additional 3 to 4 minutes to get that charred look. You can also fry it on the stove top instead of cooking in the oven.
  3. Whilst the chicken is grilling, prepare the curry. Heat 3 tablespoons butter plus oil in a heavy bottomed pan/kadai. Add whole spices.
  4. When the spices become fragrant, add ginger garlic green chilli paste. Saute until fragrant.
  5. Add tomato puree. Mix well with the seasoned butter. Cover and let it cook on medium heat until it leaves fat. Stir in between to prevent any sticking at the bottom of the pan. This will take about 3 to 5 minutes.
  6. Now add salt to season, sugar to balance the tartness of the tomatoes, kasuri methi, red chilli powder, roasted cumin powder, garam masala and tandoori masala. Saute it on medium heat for another minute.
  7. Add cashewnut paste. Saute it on medium heat for another 1 to 2 minutes until it leaves fat at the sides of the wok.
  8. Add 3/4 to 1 cup water (adjust as per desired consistency, add about 1/2 cup water for very thick sauce). Mix well and bring it to a boil. Check for seasonings and adjust now.
  9. Add the grilled chicken pieces. Mix well and let it simmer covered for another 10 minutes.
  10. Finally, add the cream and 1 to 2 tablespoons of butter. Mix well and simmer for another 1 to 2 minutes. Finish it off with a little sprinkle of kasuri methi. Switch off the heat and serve with any flatbread.

This recipe is by Gordon Ramsey, and here is what he has to say about it: Gordon: "Butter chicken, or murgh makhani, was one of the first dishes I tasted when I went. Share this with your friends via The best thing is that butter chicken is a very forgiving dish with lots of room to adjust according to your taste, and there is no special technique required. Making Restaurant Style Butter Chicken or Murgh Makhani has never been easier. It is called Murgh Makhani on their menu. So if there is a debate, you know that butter chicken is definitely an Indian dish, unlike its counterpart Chicken Tikka Masala which was invented in the UK and is spicier.

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