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Indian Butter Chicken - Murgh Makhani (From Scratch)
Indian Butter Chicken - Murgh Makhani (From Scratch)

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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 do that.

The ingredients needed to make Indian Butter Chicken - Murgh Makhani (From Scratch):
  1. Get 600 g Chicken Meat (cut into pieces)
  2. You need [Marinade]
  3. Prepare 1/2 cup Yoghurt
  4. You need 20 g Garlic (minced)
  5. Use 20 g Ginger (minced)
  6. Provide 20 g Green Chillies (deseed, minced)
  7. Prepare 1-2 Tbsp Garam Masala (see below)
  8. You need 1/2 tsp Salt
  9. Provide [Garam Masala] - Grounded, mix well and stored
  10. Get 1 Tbsp Cumin Powder
  11. Take 2 tsp Coriander Powder
  12. Get 1 tsp Ground Cinnamon
  13. Get 1 tsp Kashmiri Chilli Powder, or Chilli Powder or Paprika
  14. Use 1 tsp Black Pepper (Ground or Powder)
  15. Use 2 g Nutmeg (Buah Pala)
  16. Take 2 g Mace (Bunga Buah Pala)
  17. You need 4 pc Cardamom Pods (ground)
  18. Provide 4 pc Cloves (ground)
  19. Get 1 pc Bay Leaf (crushed)
  20. Prepare [Tomato Puree]
  21. Use 600 g Tomatoes (diced)
  22. Provide 20 g Butter
  23. Get 20 g Garlic (minced)
  24. Prepare 5 pc Cardamom Pods
  25. Prepare 4 pc Cloves
  26. Provide 3 pc Mace
  27. Take 2 g Salt
  28. Provide 1 cup Water
  29. Get [Butter Sauce]
  30. Provide 40 g Butter
  31. Use 20 g Ginger (chopped finely)
  32. Use 20 g Green Chillies (deseed, chopped finely)
  33. You need 1-2 tsp Chilli Powder (Kashmiri, Paprika or any)
  34. Get 1 cup Cream (Heavy, Double or Whip)
  35. Take 2 Tbsp Honey
  36. Provide 30 g Fresh Coriander (Garnish)
  37. You need 1/2 tsp Fenugreek Seeds
Steps to make Indian Butter Chicken - Murgh Makhani (From Scratch):
  1. 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.
  2. 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.
  3. 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.
  4. PUREE TOMATO: once the Tomatoes are cooled, blend it until smooth. Then, strain the Liquid with a fine sieve and discard the impurities.
  5. 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.
  6. SERVE: once the gravy thickens, serve it with rice and garnish with fresh coriander.

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