Recipe: Delicious Indian Butter Chicken – Murgh Makhani (From Scratch)

Indian Butter Chicken – Murgh Makhani (From Scratch).

Indian Butter Chicken - Murgh Makhani (From Scratch) You can cook 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. You need of [Marinade].
  3. It’s of Yoghurt.
  4. Prepare of Garlic (minced).
  5. It’s of Ginger (minced).
  6. You need of Green Chillies (deseed, minced).
  7. Prepare of Garam Masala (see below).
  8. Prepare of Salt.
  9. It’s of [Garam Masala] – Grounded, mix well and stored.
  10. You need of Cumin Powder.
  11. It’s of Coriander Powder.
  12. Prepare of Ground Cinnamon.
  13. Prepare of Kashmiri Chilli Powder, or Chilli Powder or Paprika.
  14. Prepare of Black Pepper (Ground or Powder).
  15. Prepare of Nutmeg (Buah Pala).
  16. It’s of Mace (Bunga Buah Pala).
  17. It’s of Cardamom Pods (ground).
  18. It’s of Cloves (ground).
  19. Prepare of Bay Leaf (crushed).
  20. You need of [Tomato Puree].
  21. You need of Tomatoes (diced).
  22. You need of Butter.
  23. You need of Garlic (minced).
  24. Prepare of Cardamom Pods.
  25. It’s of Cloves.
  26. You need of Mace.
  27. You need of Salt.
  28. It’s of Water.
  29. Prepare 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. You need of Fresh Coriander (Garnish).
  37. Prepare 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..