How to Cook Tasty Indian Butter Chicken - Murgh Makhani (From Scratch)

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

Here is the best “Indian Butter Chicken - Murgh Makhani (From Scratch)" recipe we have found until now. This is gonna smell and look delicious.

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

1. Take 600 g of Chicken Meat (cut into pieces).
2. You need of [Marinade].
3. It’s 1/2 cup of Yoghurt.
4. It’s 20 g of Garlic (minced).
5. It’s 20 g of Ginger (minced).
6. Make ready 20 g of Green Chillies (deseed, minced).
7. It’s 1-2 Tbsp of Garam Masala (see below).
8. Prepare 1/2 tsp of Salt.
9. Make ready of [Garam Masala] - Grounded, mix well and stored.
10. Prepare 1 Tbsp of Cumin Powder.
11. You need 2 tsp of Coriander Powder.
12. Make ready 1 tsp of Ground Cinnamon.
13. Prepare 1 tsp of Kashmiri Chilli Powder, or Chilli Powder or Paprika.
14. It’s 1 tsp of Black Pepper (Ground or Powder).
15. Take 2 g of Nutmeg (Buah Pala).
16. Make ready 2 g of Mace (Bunga Buah Pala).
17. It’s 4 pc of Cardamom Pods (ground).
18. Make ready 4 pc of Cloves (ground).
19. Make ready 1 pc of Bay Leaf (crushed).
20. Make ready of [Tomato Puree].
21. You need 600 g of Tomatoes (diced).
22. It’s 20 g of Butter.
23. You need 20 g of Garlic (minced).
24. Make ready 5 pc of Cardamom Pods.
25. Prepare 4 pc of Cloves.
26. Take 3 pc of Mace.
27. You need 2 g of Salt.
28. Prepare 1 cup of Water.
29. It’s of [Butter Sauce].
30. Take 40 g of Butter.
31. Make ready 20 g of Ginger (chopped finely).
32. Prepare 20 g of Green Chillies (deseed, chopped finely).
33. Prepare 1-2 tsp of Chilli Powder (Kashmiri, Paprika or any).
34. Make ready 1 cup of Cream (Heavy, Double or Whip).
35. You need 2 Tbsp of Honey.
36. Prepare 30 g of Fresh Coriander (Garnish).
37. Take 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..