Easiest Way to Cook Perfect Indian Butter Chicken – Murgh Makhani (From Scratch)

Indian Butter Chicken – Murgh Makhani (From Scratch).

Indian Butter Chicken - Murgh Makhani (From Scratch) You can have Indian Butter Chicken – Murgh Makhani (From Scratch) using 37 ingredients and 6 steps. Here is how you cook that.

Ingredients of Indian Butter Chicken – Murgh Makhani (From Scratch)

  1. It’s of Chicken Meat (cut into pieces).
  2. Prepare of [Marinade].
  3. Prepare of Yoghurt.
  4. You need of Garlic (minced).
  5. It’s of Ginger (minced).
  6. Prepare of Green Chillies (deseed, minced).
  7. Prepare of Garam Masala (see below).
  8. It’s of Salt.
  9. It’s of [Garam Masala] – Grounded, mix well and stored.
  10. You need of Cumin Powder.
  11. Prepare of Coriander Powder.
  12. It’s of Ground Cinnamon.
  13. Prepare of Kashmiri Chilli Powder, or Chilli Powder or Paprika.
  14. Prepare of Black Pepper (Ground or Powder).
  15. You need of Nutmeg (Buah Pala).
  16. Prepare of Mace (Bunga Buah Pala).
  17. It’s of Cardamom Pods (ground).
  18. It’s of Cloves (ground).
  19. It’s of Bay Leaf (crushed).
  20. Prepare of [Tomato Puree].
  21. You need of Tomatoes (diced).
  22. Prepare of Butter.
  23. It’s of Garlic (minced).
  24. It’s of Cardamom Pods.
  25. You need of Cloves.
  26. Prepare of Mace.
  27. Prepare of Salt.
  28. You need of Water.
  29. It’s of [Butter Sauce].
  30. You need of Butter.
  31. Prepare of Ginger (chopped finely).
  32. It’s of Green Chillies (deseed, chopped finely).
  33. Prepare of Chilli Powder (Kashmiri, Paprika or any).
  34. It’s of Cream (Heavy, Double or Whip).
  35. It’s of Honey.
  36. Prepare of Fresh Coriander (Garnish).
  37. You need of Fenugreek Seeds.

Indian Butter Chicken – Murgh Makhani (From Scratch) instructions

  1. MARINADE: blend the Garlic, Green Chilli and Ginger. Add the Paste, Yogurt, Salt and Garam Masala to the Chicken and mix well. Marinate for 30 minutes to overnight..
  2. TOMATOES: heat 20g of Butter in a pan. Fry the Garlic, Cardamom Pods, Cloves and Mace until fragrant. Then add the Tomatoes, mix well and fry for 1 minute. Next, add water and bring it to a simmer. Cook until the Liquid is reduced, the Tomatoes have dissolved and soften. TURN OFF the heat, set aside and let it cool..
  3. CHICKEN TIKKA: when ready, either fry, grill or bake the Chicken to your desire. If you are Frying or Grilling, cook it until brown all over. Set aside..
  4. PUREE TOMATO: once the Tomatoes are cooled, blend it until smooth. Then, strain the Liquid with a fine sieve and discard the impurities..
  5. BUTTER SAUCE: heat 40g of Butter in a big wok or deep pot. Fry the Ginger and Green Chillies until fragrant. Then add the Tomato Puree, Chicken Tikka, Chilli Powder, Honey, Fenugreek and mix well. Then add the Cream and continue to cook until the gravy thickens..
  6. SERVE: once the gravy thickens, serve it with rice and garnish with fresh coriander..