Murgh makhani - Butter Chicken 🐓.
You accomplish brewing coddle Murgh makhani - Butter Chicken 🐓 adopting 33 technique as well as 6 moreover. Here you go reach.
ingredients of Murgh makhani - Butter Chicken 🐓
- You need of For marination.
- You need 2 tbsp of yoghurt.
- Prepare 1 pinch of salt.
- You need 1 tbsp of lemon juice.
- Prepare 2-3 cloves of garlic (paste form).
- Prepare 2 tbsp of ginger paste.
- It's 1 tsp of garam masala.
- Prepare 1 tsp of chicken masala.
- Prepare 1 tsp of coriander-cumin powder.
- Prepare 2 tbsp of red chilli powder (it has to be kashmiri red chilli powder).
- It's 400 g of boneless chopped chicken.
- Prepare of For the gravy.
- It's 3-4 tbsp of butter.
- It's 2 of tomatoes (roughly chopped).
- It's 2 of medium sized onions (roughly chopped).
- It's 2 of green chillis (roughly chopped).
- You need 5-8 of cashew nuts.
- You need 3-4 of green cardamon pods.
- Prepare 3-4 of cloves.
- Prepare 5-6 of curry leaves.
- It's 2 of cinnamon sticks.
- You need 2 tbsp of garam masala.
- You need 2 tbsp of chicken masala.
- It's 3 tbsp of red chilli powder (Kashmiri).
- You need of Salt (as per taste).
- You need 1 tsp of kasuri methi (fenugreek).
- Prepare 2 tbsp of thick cream.
- Prepare of About 1 cup water for the liquid puree.
- It's 1 tsp of sugar (you can substitute it with honey - but not too much).
- Prepare of For garnishing.
- It's of Some coriander leaves - chopped tiny (optional).
- Prepare 1 pinch of fenugreek.
- You need 1 tsp of cream.
Murgh makhani - Butter Chicken 🐓 method
- For marinating: The process can go through two marination steps, but I just did one. Take a bowl, add in the chopped chicken pieces. You can choose to go for chicken with bone as this dish can be boneless or with bone. Add ginger paste, garlic paste, garam masala, chicken masala, red chilli powder, salt and lemon juice. Mix well and set it aside for 20-30minutes. I set it aside for 1 hour, you can leave it overnight too (in the fridge 😉).
- To make the tandoor chicken: After marination, take a frying pan. Pour in some oil enough to fry the chicken but not too much. Place the chicken pieces in the pan and turn them to the other side when you think it might have cooked for quite some time (may be about 7 minutes). Use low flame. Keep turning them until they are brownish (light brown). Once ready, take the pieces out into a bowl..
- Use the same frying pan, add in cardamon pods, cinnamon sticks, cloves, curry leaves and sauté. Add ginger garlic paste. Once you start smelling the garlic, add in the onions. Let it fry for some minutes, all using medium flame. Add in the chopped tomatoes, green chillis and butter, you can add tomato puree too. Add garam masala, chilli powder, chicken masala, salt, cashew nuts and water. Mix, cover and let it cook for about 20 minutes. After 20 minutes, let it cool..
- Pour the mixture in step 3 into a grinder and grind. Once it's all mixed and ground, sieve it in order to get rid of the coarse spices and tomato skin/seeds. Also remember butter chicken gravy has to be velvety smooth. You can use a hand grinder too but a mixer grinder is the best choice..
- Add butter 😁to the same frying pan. Add some garlic paste. I used grated garlic (last minute 😁). Pour in the liquid puree and let it cook for about 20minutes. Add in the tandoor chicken pieces, sugar, coriander leaves and salt if it's not as per your taste yet. Sprinkle in fenugreek, and add in thick cream. Stir and let it cook for another 10 minutes.
- Serve hot and eat quickly 😜. For plating, take a bowl and fill it with gravy and the chicken pieces on top. Take some bit more gravy and pour it over the chicken pieces. Sprinkle fenugreek and coriander leaves. Eat with Naan or rice..