BUTTER CHICKEN / MURGH MAKHANI. This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is similar to British tikka masala.
Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
In India this dish is usually made with bone-in chicken and outside of India boneless chicken is more commonly used.
Butter chicken or murgh makhani, is an Indian dish where chicken that is marinated in a yogurt based marinade filled with aromatic spices is served in a buttery and creamy tomato based sauce.
You can have BUTTER CHICKEN / MURGH MAKHANI using 31 ingredients and 12 steps. Here is how you cook it.
Ingredients of BUTTER CHICKEN / MURGH MAKHANI
- It's of chicken marinade.
- Prepare 1.2 kg of chicken breast cut into 2 - 3 cm chunks.
- It's 200 g of plain yoghurt.
- You need 1 tbsp of vegetable oil.
- You need 2 tbsp of tandoori masala (preferably powdered form).
- It's 1 tsp of garam masala.
- You need 1/4 tsp of saffron threads crushed.
- It's 1 tsp of salt.
- You need 1/2 tbsp of garlic paste.
- Prepare 1/2 tbsp of ginger paste.
- It's of butter chicken gravy.
- It's 60 grams of raw cashews.
- You need 1 tbsp of ghee.
- It's 1 of large onion diced.
- You need 4-5 tbsp of butter (70-85 grams).
- You need 6 of green cardamoms (whole spice).
- It's 2 of black cardamoms (whole spice).
- You need 2 of bay leaves (whole spice).
- It's 1 of mace blade (whole spice).
- You need 1 tsp of fenugreek seeds (whole spice).
- It's 700 grams of tomato puree.
- You need 1-2 tsp of kashmiri chilli (powder spice).
- You need 3 tsp of coriander seed powder (powder spice).
- It's 2 tsp of cumin seed powder (powder spice).
- Prepare 1 tsp of garam masala (powder spice).
- It's 1/4 tsp of sugar.
- It's 2 tbsp of kasuri methi.
- Prepare 1/2 cup of cream.
- Prepare 1/4 cup of coriander leaves.
- It's of water as required.
- It's of salt to taste.
The chicken is normally cooked in a tandoor but you can just as easily grill it or cook it up any way you like. As luck would have it, I already had a recipe for a tasty grilled tandoori chicken so I went. Authentic Butter Chicken or Murgh Makhani is a luscious, velvety, and creamy Indian chicken recipe. It is primarily a Tomato and Cashew Nut based sauce where Chicken Tikkas (Grilled Chicken Pieces) are smeared in and topped with Fresh Cream and Kasuri Methi (dried fenugreek leaves).
BUTTER CHICKEN / MURGH MAKHANI instructions
- CHICKEN MARINADE: Add all ingredients into a mixing bowl and stir until a consistent orange color is achieved and chicken is evenly coated. Cover and leave to marinade in fridge for 4 to 24 hours..
- COOKING CHICKEN: Preheat oven to 240 degrees celsius and have grill function on as well if your oven will allow. On a large flat baking pan place a wire rack. Lightly coat wire rack with spray oil and place chicken onto rack. Try to leave some space between each piece of chicken as we want to slightly char the outside of each piece. You may need to do this in two batches..
- COOKING CHICKEN: Place into oven near the top and cook for 10 minutes, turn chicken over and cook for a further 5 minutes. Time may vary slightly depending on the oven. You are looking to slightly char the surface of the chicken without cooking all the way through..
- BUTTER CHICKEN GRAVY: Blend cashews into a fine powder if you have a small spice grinder attachment. Stir into 1/2 cup of water to create a 'cashew milk'. If not add to normal blender with 1/2 cup of water and blend into 'cashew milk'. This can be set aside for now..
- Heat ghee in large kadai or saute pan (at least 3 litres). Add onion and saute till translucent. Do not allow the onion to brown or burn. Allow to cool enough for your blender (good blenders can go in hot) and add 1/2 cup of water to achieve a smooth paste. This can be set aside for now..
- In the same pan heat 3 tbsp of butter and add in all of the 'whole spices' and saute for 1 minute. Don't burn them!.
- Now add in our onion paste and the tomato puree and cook for 5 mins stirring regularly to keep spluttering under control. You can add a little water if needed..
- Add in our 'cashew milk' passing it through a fine strainer. Press through with a spatula to get as much of the mixture without any chunks getting through. Add all of the 'powder spices',sugar and 1/2 cup of water and stir through. You may need to add more water. Do not make the gravy too runny, it should be a gravy consistency. Cook until the gravy begins to bubble. Lower temperature to a simmer..
- Add cream and mix through. Add kasuri methi crushing between your thumb and palm and mix through..
- Add our charred chicken pieces and stir through. Add 2 tbsp of butter (less or more to taste/indulgence). Add salt to taste. Simmer for at least ten minutes ensuring chicken is cooked through. Again you can add water if gravy has become too thick..
- Remove whole spices to the best of your ability. It doesn't matter if there's some left in the dish. Some people might find it unpleasant to bite into but it's not bad for you..
- Enjoy!!!!.
Have you tried my Butter Chicken Meatballs? Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala. Butter chicken (मुर्ग़ मक्खनी or murgh makhani), is a traditional dish of Indian cuisine in New Delhi, made with chicken marinated in a butter sauce, usually served with naan and rice.