Easiest Way to Make Perfect Indian Butter Chicken - Murgh Makhani (From Scratch)

Indian Butter Chicken - Murgh Makhani (From Scratch).

Indian Butter Chicken - Murgh Makhani (From Scratch) You can have Indian Butter Chicken - Murgh Makhani (From Scratch) using 37 ingredients and 6 steps. Here is how you achieve it.

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

  1. Prepare 600 g of Chicken Meat (cut into pieces).
  2. Prepare of [Marinade].
  3. You need 1/2 cup of Yoghurt.
  4. You need 20 g of Garlic (minced).
  5. You need 20 g of Ginger (minced).
  6. You need 20 g of Green Chillies (deseed, minced).
  7. It's 1-2 Tbsp of Garam Masala (see below).
  8. Prepare 1/2 tsp of Salt.
  9. It's of [Garam Masala] - Grounded, mix well and stored.
  10. It's 1 Tbsp of Cumin Powder.
  11. Prepare 2 tsp of Coriander Powder.
  12. You need 1 tsp of Ground Cinnamon.
  13. You need 1 tsp of Kashmiri Chilli Powder, or Chilli Powder or Paprika.
  14. You need 1 tsp of Black Pepper (Ground or Powder).
  15. You need 2 g of Nutmeg (Buah Pala).
  16. Prepare 2 g of Mace (Bunga Buah Pala).
  17. Prepare 4 pc of Cardamom Pods (ground).
  18. You need 4 pc of Cloves (ground).
  19. Prepare 1 pc of Bay Leaf (crushed).
  20. It's of [Tomato Puree].
  21. It's 600 g of Tomatoes (diced).
  22. Prepare 20 g of Butter.
  23. You need 20 g of Garlic (minced).
  24. It's 5 pc of Cardamom Pods.
  25. You need 4 pc of Cloves.
  26. Prepare 3 pc of Mace.
  27. It's 2 g of Salt.
  28. You need 1 cup of Water.
  29. You need of [Butter Sauce].
  30. You need 40 g of Butter.
  31. Prepare 20 g of Ginger (chopped finely).
  32. It's 20 g of Green Chillies (deseed, chopped finely).
  33. It's 1-2 tsp of Chilli Powder (Kashmiri, Paprika or any).
  34. It's 1 cup of Cream (Heavy, Double or Whip).
  35. It's 2 Tbsp of Honey.
  36. It's 30 g of Fresh Coriander (Garnish).
  37. You need 1/2 tsp of Fenugreek Seeds.

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

  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..

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel