Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, butter chicken (murgh makhani). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Butter Chicken (Murgh Makhani) is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Butter Chicken (Murgh Makhani) is something which I’ve loved my whole life. They’re nice and they look fantastic.
Steps to Make Butter Chicken (Murgh Makhani)
To get started with this particular recipe, we have to prepare a few components. You can cook butter chicken (murgh makhani) using 24 ingredients and 7 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Butter Chicken (Murgh Makhani):
Take To Marinate the Chicken:
Take 2 Chicken Breast
Get 1 tbsp ginger and garlic paste
Make ready 1 tsp chilli powder
Make ready 1 tsp garam masala
Make ready 1 tsp turmeric
Prepare 1 tsp cumin powder
Prepare 1/2 tsp salt
Get 1/2 tsp corriander powder
Take 1 tbsp lemon juice
Prepare 2 tbsp oil
Take To make the base sauce:
Prepare 3 Onions
Prepare 15-20 Cashews Nuts
Make ready 2 Dried Chillies
Get 2 tbsp tomato paste
Make ready Salt as per taste
Prepare 1/2 tsp sugar
Get Dry Spices(3 cloves, 1 star anise, 1/2 Cinnamon stick, 1 big elachi)
Prepare 1 tsp cumin powder
Prepare 1 tsp coriander powder
Prepare 1/2 tsp red chilli powder (optional)
Take 50 g butter
Take 30-40 ml double cream
Instructions
Instructions to make Butter Chicken (Murgh Makhani):
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)
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.
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.
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.
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.
Stir in double cream and remaining 2 tablespoons butter.
Garnish with coriander and serve warm over rice with naan or Roti.
As simple as that How to Prepare Butter Chicken (Murgh Makhani)
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