Butter Chicken (Murgh Makhani Recipe)

Name: Butter Chicken (Murgh Makhani Recipe)
Total time: 45 min
Ingredients: ½ kg Chicken, boneless; ½–¾ tsp + 1–2 tsp Chili powder; ¼–⅓ tsp + ½–¾ tsp Salt; ¾–1 tbsp Lemon; ⅓ cups Greek yoghurt; 1 ½ tbsp Garlic, paste; 0.13 tsp Turmeric; ¾–1 tsp + 1–1 ½ tsp Garam masala; 1 tsp Cumin, powder; 1 tsp + 1–1 ½ tsp Coriander seed, powder; 2 ½ tsp Fenugreek; ¾–1 tbsp Oil; 2–3 tbsp Butter; 2 inches Cinnamon; 2–4 Cardamom; 2–4 Clove; 1 ½ cups Onion; 600 g Tomato; 1–2 Chili pepper; 28 Cashew; 1 tsp Sugar; ⅓ cups Heavy cream; 2 tbsp Cilantro

By Swasthi's Recipes · 45 min

Ingredients

Chicken · boneless½ kg
Chili powder½–¾ tsp + 1–2 tsp
Salt¼–⅓ tsp + ½–¾ tsp
Lemon¾–1 tbsp
Greek yoghurt⅓ cups
Garlic · paste1 ½ tbsp
Turmeric0.13 tsp
Garam masala¾–1 tsp + 1–1 ½ tsp
Cumin · powder1 tsp
Coriander seed · powder1 tsp + 1–1 ½ tsp
Fenugreek2 ½ tsp
Oil¾–1 tbsp
Butter2–3 tbsp
Cinnamon2 inches
Cardamom2–4
Clove2–4
Onion1 ½ cups
Tomato600 g
Chili pepper1–2
Cashew28
Sugar1 tsp
Heavy cream⅓ cups
Cilantro2 tbsp

Instructions

Marinate the chicken with lemon juice, chili powder and salt. Cover and rest for 20 minutes.
Add yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder and garam masala. Mix well.
Marinate for at least 30 minutes, or overnight, covered in the refrigerator.
Optional: sauté the sliced onion in 1 tablespoon oil for 7 minutes until lightly golden. Let it cool.
Blend the tomatoes, sautéed onion, cashews and water to a smooth puree. Blend the cashews separately with water for a smooth cream if you like.
Take the chicken out of the fridge to near room temperature.
Melt the butter in a pan and add the cinnamon, cloves and cardamom. When they sizzle, add the ginger garlic paste and green chilies and fry on low for 1 to 2 minutes until fragrant, not burnt.
Turn off the heat, then stir in the red chili powder, garam masala, cumin and coriander powder.
Stir in the tomato puree, straining it into the pan if it is not smooth. Cover partially and bring to a boil over medium-high heat, then lower the heat to low or medium and cook, stirring occasionally, until thick.
Add the hot water and simmer for 10 minutes, until the sauce thickens and fat shows on top. Remove and discard the whole spices.
Heat 1 tablespoon butter or ghee in a griddle or pan. Place the chicken pieces spaced apart and fry on medium heat for 2 minutes, then turn. Cook until just done and the marinade has dried up, not overcooked. Work in 2 to 3 batches.
Add the chicken to the gravy. Add about ½ cup more hot water if too thick. Cover and simmer 5 to 7 minutes until tender.
Stir in the salt, sugar and kasuri methi. Taste, and optionally add more garam masala and another tablespoon of butter.
Turn off the heat and stir in the heavy cream. Garnish with chopped coriander and a little cream.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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