Recipe of Speedy Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani)
Butter Chicken (Murgh Makhani)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, butter chicken (murgh makhani). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious. There is a very good reason why butter chicken is one of the most loved Indian dishes: it's pretty darn delicious. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.

Butter Chicken (Murgh Makhani) is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Butter Chicken (Murgh Makhani) is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have butter chicken (murgh makhani) using 24 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Butter Chicken (Murgh Makhani):
  1. Get To Marinate the Chicken:
  2. Prepare 2 Chicken Breast
  3. Make ready 1 tbsp ginger and garlic paste
  4. Make ready 1 tsp chilli powder
  5. Prepare 1 tsp garam masala
  6. Get 1 tsp turmeric
  7. Take 1 tsp cumin powder
  8. Get 1/2 tsp salt
  9. Make ready 1/2 tsp corriander powder
  10. Make ready 1 tbsp lemon juice
  11. Take 2 tbsp oil
  12. Get To make the base sauce:
  13. Prepare 3 Onions
  14. Make ready 15-20 Cashews Nuts
  15. Prepare 2 Dried Chillies
  16. Make ready 2 tbsp tomato paste
  17. Prepare Salt as per taste
  18. Take 1/2 tsp sugar
  19. Make ready Dry Spices(3 cloves, 1 star anise, 1/2 Cinnamon stick, 1 big elachi)
  20. Get 1 tsp cumin powder
  21. Make ready 1 tsp coriander powder
  22. Prepare 1/2 tsp red chilli powder (optional)
  23. Take 50 g butter
  24. Prepare 30-40 ml double cream
Steps to make Butter Chicken (Murgh Makhani):
  1. In a large bowl, whisk together lemon juice, oil,turmeric, garam masala, cumin powder,coriander powder, chilli powder, ginger& garlic paste. Add chicken and toss until fully coated. Let marinate for 1-2 hours. (preferable overnight)
  2. In a large pot over the medium heat, melt 2 tablespoons butter. Working in batches, add chicken and cook until golden all over, about 2 minutes per side. Transfer to a plate.
  3. Reduce heat to medium and melt 2 tablespoons butter. Add the dry chillies, Cashew nuts and diced onions.Cook until soft, about 5 minutes. Add 300ml water and cook until fragrant.
  4. Once the onions cooked and water start to boil, take it off the heat. Drain all the water and blitz the onions and cashews nuts. Do not throw the water away. Keep it aside.
  5. Heat up some butter.Add the dry spices (as listed above in the ingredients list), cumin powder, coriander and red chilli powder. Cook until fragrant. Add the onions and cashew purée and tomato purée into the dry spices. Stir it and return chicken to sauce with same water that cooked onions and cashews nuts. Add salt n 1/2tsp sugar. Let simmer until the chicken is cooked through, about 8 minutes.
  6. Stir in double cream and remaining 2 tablespoons butter.
  7. Garnish with coriander and serve warm over rice with naan or Roti.

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