Murgh Makhani The dish was made "by chance" by mixing the leftover chicken in a tomato gravy, rich in butter and cream. In India this dish is usually made with bone-in chicken and outside of India boneless chicken is more commonly used. Alfred Prasad's murgh makhani recipe, known in the UK as butter chicken, is one of the ultimate curry dishes.

Ingredients of Murgh Makhani

  1. You need 1 kg of Chicken.
  2. It's 1 tsp of Kashmiri Red chilli powder.
  3. You need To taste of Salt.
  4. You need as needed of Butter.
  5. You need 4-5 spoon of Curd.
  6. You need 1 tsp of Tandoori Masala.
  7. Prepare 2 tsp of Ginger and garlic paste.
  8. You need Aa needed of Red Chilli Powder.
  9. You need 2 of Onion Chopped.
  10. It's 2 of Tomato Chopped.
  11. It's 1-1.5 of Ginger.
  12. It's 10-12 of garlic cloves.
  13. You need 4 of Cardamom green.
  14. You need 2 of Caradamom black.
  15. Prepare 1-1.5 of Cinnamon stick.
  16. Prepare 3-4 tsp of Cream.
  17. You need 1 tsp of Kasuri Methi.
  18. It's 1 tsp of Garam masala Powder.

Murgh Makhani instructions

  1. Take a Mixing bowl, take one kg of chicken, salt according to your taste 1 tsp of Kashmiri red Chilli powder, Tandoori Masala 1 tsp,Ginger Garlic paste 1 tsp, curd and marride for 1 hour.
  2. Now heat butter in a karai add roughly chopped onion, roughly chopped onion, ginger - garlic add salt to taste. Add water, Kashmiri Red chilli powder, 1/2 tsp of red chilli powder. Now add green cardamom, black cardamom, Cinnamon and cook for 10 minutes..
  3. Now take out the khara masala let it cook down and make a smooth paste..
  4. Now heat a grilling pan and shallow fry the chicken pieces and cut the chicken into small pieces..
  5. Now heat butter and oil in a kadai. Add 1 spoon of Kashmiri red Chilli Powder,add the onion ginger garlic tomato paste. Add little water with this paste and mix well..
  6. When the gravy starts boiling,add chicken pieces in the gravy mix well..
  7. Now cover the gravy witha a lid in low flame for 5-7 After 5- 7 minute open the lid and mix well. Now add kasuri Methi and Garam Masala 1/2 tsp..
  8. Now add cream to the gravy and mix well. Place hot charcoal in steel katori at the centre.Put ghee in the katori and cover it for 10 -15 minutes..
  9. After 10 minutes remove the catori and serve hot with Naan or kulcha..

Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture. Murgh Makhani also known as Butter Chicken is a spicy tomato based curry cooked with chicken. Packed with spice and a rich creamy sauce it is hearty curry. I just finished making this and it tastes incredible! It tastes better than the chicken makhani at my favorite Indian restaurant!

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