Butter Chicken (Murgh Makhani)

Recipe of Super Quick Homemade Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani)

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The variety of servings that can be served to make Butter Chicken (Murgh Makhani) is 2 people. So make certain this portion is sufficient to serve for your self and the one that you love family.

Oh yes, simply so as to add, the time needed to cook dinner Butter Chicken (Murgh Makhani) is estimated to be round 45 mins.

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Butter chicken or Murgh Makhni is a dish, originating in the Indian subcontinent, of chicken in a mildly spiced tomato sauce. Butter Chicken one of the most delicious curry that I love. Very unique flavours and juicy chicken melts in your mouth. I cooked it for my brother and absolutely loved it. Great combinations of spices makes the dish more tastier πŸ‘ŒπŸ½
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Ingredients and spices that need to be Prepare to make Butter Chicken (Murgh Makhani):

  1. To Marinate the Chicken:
  2. 2 Chicken Breast
  3. 1 tbsp ginger and garlic paste
  4. 1 tsp chilli powder
  5. 1 tsp garam masala
  6. 1 tsp turmeric
  7. 1 tsp cumin powder
  8. 1/2 tsp salt
  9. 1/2 tsp corriander powder
  10. 1 tbsp lemon juice
  11. 2 tbsp oil
  12. To make the base sauce:
  13. 3 Onions
  14. 15-20 Cashews Nuts
  15. 2 Dried Chillies
  16. 2 tbsp tomato paste
  17. Salt as per taste
  18. 1/2 tsp sugar
  19. Dry Spices(3 cloves, 1 star anise, 1/2 Cinnamon stick, 1 big elachi)
  20. 1 tsp cumin powder
  21. 1 tsp coriander powder
  22. 1/2 tsp red chilli powder (optional)
  23. 50 g butter
  24. 30-40 ml double cream

Instructions to make 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 purΓ©e and tomato purΓ©e 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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