Steps to Prepare Butter Chicken (Murgh Makhani)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, butter chicken (murgh makhani). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Butter Chicken (Murgh Makhani) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Butter Chicken (Murgh Makhani) is something which I’ve loved my whole life.

Recipe of Butter Chicken (Murgh Makhani)

To begin with this recipe, we must first prepare a few ingredients. 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):

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

Instructions

Steps 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 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.

As simple as that Steps to Prepare Butter Chicken (Murgh Makhani)

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