Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, butter chicken / murgh makhani. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

BUTTER CHICKEN / MURGH MAKHANI is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. BUTTER CHICKEN / MURGH MAKHANI is something which I have loved my whole life. They are fine and they look fantastic.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can have butter chicken / murgh makhani using 31 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make BUTTER CHICKEN / MURGH MAKHANI:

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

Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture. Once the chicken is cooked set aside and proceed to make the makhani sauce below. Heat a heavy bottom sauce pan and add the butter. Add green cardamom, cinnamon stick and cloves.

Instructions to make BUTTER CHICKEN / MURGH MAKHANI:

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. Serve with rice and chopped coriander leaves on top. Enjoy!

Heat a heavy bottom sauce pan and add the butter. Add green cardamom, cinnamon stick and cloves. Add the grated ginger and slit green chillies. Butter Chicken (Murgh Makhani) Butter Chicken is one of the most popular Indian dishes worldwide - often referred to as Murgh Makhani on restaurant menus, this dish is rich, creamy and flavoursome. A perfect alternative to Korma for those who like their curries fairly mild, it really is one of those dishes that is destined to become a firm favourite in any household.

So that’s going to wrap this up for this exceptional food butter chicken / murgh makhani recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!