Recipe of Delicious Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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Ingredients of Butter Chicken (Murgh Makhani)

1. Take of To Marinate the Chicken:.
2. Make ready 2 of Chicken Breast.
3. It’s 1 tbsp of ginger and garlic paste.
4. You need 1 tsp of chilli powder.
5. Prepare 1 tsp of garam masala.
6. Take 1 tsp of turmeric.
7. It’s 1 tsp of cumin powder.
8. Prepare 1/2 tsp of salt.
9. It’s 1/2 tsp of corriander powder.
10. Prepare 1 tbsp of lemon juice.
11. Make ready 2 tbsp of oil.
12. Make ready of To make the base sauce:.
13. You need 3 of Onions.
14. You need 15-20 of Cashews Nuts.
15. Make ready 2 of Dried Chillies.
16. You need 2 tbsp of tomato paste.
17. Take of Salt as per taste.
18. Prepare 1/2 tsp of sugar.
19. Take of Dry Spices(3 cloves, 1 star anise, 1/2 Cinnamon stick, 1 big elachi).
20. You need 1 tsp of cumin powder.
21. It’s 1 tsp of coriander powder.
22. It’s 1/2 tsp of red chilli powder (optional).
23. Take 50 g of butter.
24. Prepare 30-40 ml of double cream.

Butter Chicken (Murgh Makhani) instructions

1. In a large bowl, whisk together lemon juice, oil,turmeric, garam masala, cumin powder,coriander powder, chilli powder, ginger& garlic paste. Add chicken and toss until fully coated. Let marinate for 1-2 hours. (preferable overnight).
2. In a large pot over the medium heat, melt 2 tablespoons butter. Working in batches, add chicken and cook until golden all over, about 2 minutes per side. Transfer to a plate..
3. Reduce heat to medium and melt 2 tablespoons butter. Add the dry chillies, Cashew nuts and diced onions.Cook until soft, about 5 minutes. Add 300ml water and cook until fragrant..
4. Once the onions cooked and water start to boil, take it off the heat. Drain all the water and blitz the onions and cashews nuts. Do not throw the water away. Keep it aside..
5. Heat up some butter.Add the dry spices (as listed above in the ingredients list), cumin powder, coriander and red chilli powder. Cook until fragrant. Add the onions and cashew purée and tomato purée into the dry spices. Stir it and return chicken to sauce with same water that cooked onions and cashews nuts. Add salt n 1/2tsp sugar. Let simmer until the chicken is cooked through, about 8 minutes..
6. Stir in double cream and remaining 2 tablespoons butter..
7. Garnish with coriander and serve warm over rice with naan or Roti..