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Practical Way to Serving Perfect Butter Chicken (Murgh Makhani)

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Butter Chicken (Murgh Makhani)

We hope you got insight from reading it, now let's go back to butter chicken (murgh makhani) recipe. You can have butter chicken (murgh makhani) using 24 ingredients and 7 steps. Here is how you achieve that.

To make an extraordinary Butter Chicken (Murgh Makhani), below are the components needed:

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

After readying the ingridients, now you are ready to cook your appetizing Butter Chicken (Murgh Makhani) by following the instructions below:

  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 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..
  6. Stir in double cream and remaining 2 tablespoons butter..
  7. Garnish with coriander and serve warm over rice with naan or Roti..

History of Butter Chicken: It is said that butter chicken was invented by Kundan Lal Gujral of the famous Moti Mahal chain of restaurants, who added leftover cooked tandoori chicken to a tomato gravy, in an attempt to use it and the rest is history. It is called Murgh Makhani on their menu. Chunks of grilled chicken (tandoori chicken) cooked in a smooth buttery & creamy tomato based gravy is known as Butter chicken or murgh makhani. It was invented by Kundan lal Gujral, who was the owner of a popular restaurant named Moti Mahal in Delhi. In Australia and New Zealand, it is also eaten as a pie filling.

Recipe : Butter Chicken (Murgh Makhani)

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