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We hope you got benefit from reading it, now let’s go back to indian butter chicken - murgh makhani (from scratch) recipe. You can cook indian butter chicken - murgh makhani (from scratch) using 37 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Indian Butter Chicken - Murgh Makhani (From Scratch):
- Take 600 g Chicken Meat (cut into pieces)
- Get [Marinade]
- Prepare 1/2 cup Yoghurt
- Provide 20 g Garlic (minced)
- Use 20 g Ginger (minced)
- You need 20 g Green Chillies (deseed, minced)
- Use 1-2 Tbsp Garam Masala (see below)
- You need 1/2 tsp Salt
- Get [Garam Masala] - Grounded, mix well and stored
- Prepare 1 Tbsp Cumin Powder
- Use 2 tsp Coriander Powder
- Get 1 tsp Ground Cinnamon
- Use 1 tsp Kashmiri Chilli Powder, or Chilli Powder or Paprika
- Use 1 tsp Black Pepper (Ground or Powder)
- Use 2 g Nutmeg (Buah Pala)
- Take 2 g Mace (Bunga Buah Pala)
- Provide 4 pc Cardamom Pods (ground)
- Use 4 pc Cloves (ground)
- Provide 1 pc Bay Leaf (crushed)
- Use [Tomato Puree]
- Get 600 g Tomatoes (diced)
- Provide 20 g Butter
- Take 20 g Garlic (minced)
- You need 5 pc Cardamom Pods
- You need 4 pc Cloves
- Use 3 pc Mace
- Use 2 g Salt
- Use 1 cup Water
- Provide [Butter Sauce]
- You need 40 g Butter
- Provide 20 g Ginger (chopped finely)
- Prepare 20 g Green Chillies (deseed, chopped finely)
- You need 1-2 tsp Chilli Powder (Kashmiri, Paprika or any)
- Prepare 1 cup Cream (Heavy, Double or Whip)
- Provide 2 Tbsp Honey
- Provide 30 g Fresh Coriander (Garnish)
- Use 1/2 tsp Fenugreek Seeds
Instructions to make Indian Butter Chicken - Murgh Makhani (From Scratch):
- MARINADE: blend the Garlic, Green Chilli and Ginger. Add the Paste, Yogurt, Salt and Garam Masala to the Chicken and mix well. Marinate for 30 minutes to overnight.
- TOMATOES: heat 20g of Butter in a pan. Fry the Garlic, Cardamom Pods, Cloves and Mace until fragrant. Then add the Tomatoes, mix well and fry for 1 minute. Next, add water and bring it to a simmer. Cook until the Liquid is reduced, the Tomatoes have dissolved and soften. TURN OFF the heat, set aside and let it cool.
- CHICKEN TIKKA: when ready, either fry, grill or bake the Chicken to your desire. If you are Frying or Grilling, cook it until brown all over. Set aside.
- PUREE TOMATO: once the Tomatoes are cooled, blend it until smooth. Then, strain the Liquid with a fine sieve and discard the impurities.
- BUTTER SAUCE: heat 40g of Butter in a big wok or deep pot. Fry the Ginger and Green Chillies until fragrant. Then add the Tomato Puree, Chicken Tikka, Chilli Powder, Honey, Fenugreek and mix well. Then add the Cream and continue to cook until the gravy thickens.
- SERVE: once the gravy thickens, serve it with rice and garnish with fresh coriander.
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