Indian Butter Chicken - Murgh Makhani (From Scratch) Next time I am going to double it!!! This authentic Indian butter chicken (murg makhani) recipe is the real deal with a traditional blend of common Indian spices, yogurt, and butter. Butter chicken is of North Indian origin, Punjabi to be precise.

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

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

Indian Butter Chicken - Murgh Makhani (From Scratch) instructions

  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..

Butter Chicken / Murgh Makhani (Adapted from Mrs. Recipe of Butter chicken or murgh makhani Recipe is an Indian recipe of chicken in the slightly spiced gravy. Butter will get its attractive, special tastes from the tangy tomatoes, yogurt and smokey Kasuri Methi added onto its gravy. This is often made as hot or. A classic Indian recipe is absolutely delectable and is a real favourite in our house, frequently served on Curry Friday - a popular family tradition!

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