BUTTER CHICKEN / MURGH MAKHANI BUTTER CHICKEN / MURGH MAKHANI highly diverse and have ideal sense that unique. Few kinds of BUTTER CHICKEN / MURGH MAKHANI recipes are also sufficient easy to process and dont pick up long. Although not everybody likes BUTTER CHICKEN / MURGH MAKHANI food, now few people are get attached and like the various BUTTER CHICKEN / MURGH MAKHANI foods on hand. This can be seen than the number of restaurants that provide BUTTER CHICKEN / MURGH MAKHANI as one of the serving. You can have BUTTER CHICKEN / MURGH MAKHANI using 31 ingredients and 12 steps. Here is how you cook that.


  1. It's of chicken marinade.
  2. It's 1.2 kg of chicken breast cut into 2 - 3 cm chunks.
  3. You need 200 g of plain yoghurt.
  4. It's 1 tbsp of vegetable oil.
  5. It's 2 tbsp of tandoori masala (preferably powdered form).
  6. It's 1 tsp of garam masala.
  7. You need 1/4 tsp of saffron threads crushed.
  8. You need 1 tsp of salt.
  9. You need 1/2 tbsp of garlic paste.
  10. Prepare 1/2 tbsp of ginger paste.
  11. It's of butter chicken gravy.
  12. It's 60 grams of raw cashews.
  13. You need 1 tbsp of ghee.
  14. You need 1 of large onion diced.
  15. Prepare 4-5 tbsp of butter (70-85 grams).
  16. It's 6 of green cardamoms (whole spice).
  17. Prepare 2 of black cardamoms (whole spice).
  18. Prepare 2 of bay leaves (whole spice).
  19. Prepare 1 of mace blade (whole spice).
  20. You need 1 tsp of fenugreek seeds (whole spice).
  21. Prepare 700 grams of tomato puree.
  22. You need 1-2 tsp of kashmiri chilli (powder spice).
  23. You need 3 tsp of coriander seed powder (powder spice).
  24. It's 2 tsp of cumin seed powder (powder spice).
  25. You need 1 tsp of garam masala (powder spice).
  26. It's 1/4 tsp of sugar.
  27. Prepare 2 tbsp of kasuri methi.
  28. You need 1/2 cup of cream.
  29. It's 1/4 cup of coriander leaves.
  30. Prepare of water as required.
  31. It's of salt to taste.


  1. CHICKEN MARINADE: Add all ingredients into a mixing bowl and stir until a consistent orange color is achieved and chicken is evenly coated. Cover and leave to marinade in fridge for 4 to 24 hours..
  2. COOKING CHICKEN: Preheat oven to 240 degrees celsius and have grill function on as well if your oven will allow. On a large flat baking pan place a wire rack. Lightly coat wire rack with spray oil and place chicken onto rack. Try to leave some space between each piece of chicken as we want to slightly char the outside of each piece. You may need to do this in two batches..
  3. COOKING CHICKEN: Place into oven near the top and cook for 10 minutes, turn chicken over and cook for a further 5 minutes. Time may vary slightly depending on the oven. You are looking to slightly char the surface of the chicken without cooking all the way through..
  4. BUTTER CHICKEN GRAVY: Blend cashews into a fine powder if you have a small spice grinder attachment. Stir into 1/2 cup of water to create a 'cashew milk'. If not add to normal blender with 1/2 cup of water and blend into 'cashew milk'. This can be set aside for now..
  5. Heat ghee in large kadai or saute pan (at least 3 litres). Add onion and saute till translucent. Do not allow the onion to brown or burn. Allow to cool enough for your blender (good blenders can go in hot) and add 1/2 cup of water to achieve a smooth paste. This can be set aside for now..
  6. In the same pan heat 3 tbsp of butter and add in all of the 'whole spices' and saute for 1 minute. Don't burn them!.
  7. Now add in our onion paste and the tomato puree and cook for 5 mins stirring regularly to keep spluttering under control. You can add a little water if needed..
  8. Add in our 'cashew milk' passing it through a fine strainer. Press through with a spatula to get as much of the mixture without any chunks getting through. Add all of the 'powder spices',sugar and 1/2 cup of water and stir through. You may need to add more water. Do not make the gravy too runny, it should be a gravy consistency. Cook until the gravy begins to bubble. Lower temperature to a simmer..
  9. Add cream and mix through. Add kasuri methi crushing between your thumb and palm and mix through..
  10. Add our charred chicken pieces and stir through. Add 2 tbsp of butter (less or more to taste/indulgence). Add salt to taste. Simmer for at least ten minutes ensuring chicken is cooked through. Again you can add water if gravy has become too thick..
  11. Remove whole spices to the best of your ability. It doesn't matter if there's some left in the dish. Some people might find it unpleasant to bite into but it's not bad for you..
  12. Enjoy!!!!.

To get ingredients for manufacture BUTTER CHICKEN / MURGH MAKHANI recipes is also not tough. You can easily get the main ingredients at the closest supermarket and indeed on the market. There are much kinds of BUTTER CHICKEN / MURGH MAKHANI that are easy and quick to process into delicious dish. You can always practice this BUTTER CHICKEN / MURGH MAKHANI recipe at home, and can presenting it to your children and extended family. If you want to cook other foods on our website, we supply various types of food recipes which are of certainly very delicious and enjoyable to enjoy, please try them.

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