Indian Butter Chicken - Murgh Makhani (From Scratch)

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

1. You need 600 g of Chicken Meat (cut into pieces).
2. You need of [Marinade].
3. Prepare 1/2 cup of Yoghurt.
4. It's 20 g of Garlic (minced).
5. It's 20 g of Ginger (minced).
6. Prepare 20 g of Green Chillies (deseed, minced).
7. Prepare 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. Prepare 1 Tbsp of Cumin Powder.
11. You need 2 tsp of Coriander Powder.
12. Prepare 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. It's 2 g of Nutmeg (Buah Pala).
16. You need 2 g of Mace (Bunga Buah Pala).
17. You need 4 pc of Cardamom Pods (ground).
18. Prepare 4 pc of Cloves (ground).
19. Prepare 1 pc of Bay Leaf (crushed).
20. Prepare of [Tomato Puree].
21. Prepare 600 g of Tomatoes (diced).
22. Prepare 20 g of Butter.
23. Prepare 20 g of Garlic (minced).
24. It's 5 pc of Cardamom Pods.
25. Prepare 4 pc of Cloves.
26. It's 3 pc of Mace.
27. You need 2 g of Salt.
28. It's 1 cup of Water.
29. It's 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. You need 30 g of Fresh Coriander (Garnish).
37. It's 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..

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