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

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, indian butter chicken - murgh makhani (from scratch). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Indian Butter Chicken - Murgh Makhani (From Scratch) is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Indian Butter Chicken - Murgh Makhani (From Scratch) is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook indian butter chicken - murgh makhani (from scratch) using 37 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Indian Butter Chicken - Murgh Makhani (From Scratch):
  1. Make ready Chicken Meat (cut into pieces)
  2. Get [Marinade]
  3. Make ready Yoghurt
  4. Prepare Garlic (minced)
  5. Get Ginger (minced)
  6. Get Green Chillies (deseed, minced)
  7. Take Garam Masala (see below)
  8. Get Salt
  9. Take [Garam Masala] - Grounded, mix well and stored
  10. Take Cumin Powder
  11. Make ready Coriander Powder
  12. Take Ground Cinnamon
  13. Get Kashmiri Chilli Powder, or Chilli Powder or Paprika
  14. Get Black Pepper (Ground or Powder)
  15. Prepare Nutmeg (Buah Pala)
  16. Get Mace (Bunga Buah Pala)
  17. Prepare Cardamom Pods (ground)
  18. Get Cloves (ground)
  19. Prepare Bay Leaf (crushed)
  20. Get [Tomato Puree]
  21. Take Tomatoes (diced)
  22. Prepare Butter
  23. Take Garlic (minced)
  24. Prepare Cardamom Pods
  25. Get Cloves
  26. Take Mace
  27. Take Salt
  28. Prepare Water
  29. Make ready [Butter Sauce]
  30. Prepare Butter
  31. Take Ginger (chopped finely)
  32. Get Green Chillies (deseed, chopped finely)
  33. Make ready Chilli Powder (Kashmiri, Paprika or any)
  34. Make ready Cream (Heavy, Double or Whip)
  35. Make ready Honey
  36. Make ready Fresh Coriander (Garnish)
  37. Make ready Fenugreek Seeds
Instructions 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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