Butter Chicken (Murgh Makhani). This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice. WHY IS IT CALLED BUTTER CHICKEN.

In India this dish is usually made with bone-in chicken and outside of India boneless chicken is more commonly used. Butter Chicken Recipe (aka Murgh Makhani) Butter chicken is a hugely popular Indian curry that results in a rich and creamy gravy that is almost buttery. It is incredibly easy to prepare, needing only a few minutes of chopping and pan cooking. You can cook Butter Chicken (Murgh Makhani) using 24 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Butter Chicken (Murgh Makhani)

It's of To Marinate the Chicken:.
Prepare 2 of Chicken Breast.
Prepare 1 tbsp of ginger and garlic paste.
You need 1 tsp of chilli powder.
Prepare 1 tsp of garam masala.
You need 1 tsp of turmeric.
Prepare 1 tsp of cumin powder.
It's 1/2 tsp of salt.
Prepare 1/2 tsp of corriander powder.
Prepare 1 tbsp of lemon juice.
Prepare 2 tbsp of oil.
It's of To make the base sauce:.
Prepare 3 of Onions.
It's 15-20 of Cashews Nuts.
Prepare 2 of Dried Chillies.
You need 2 tbsp of tomato paste.
Prepare of Salt as per taste.
It's 1/2 tsp of sugar.
It's of Dry Spices(3 cloves, 1 star anise, 1/2 Cinnamon stick, 1 big elachi).
You need 1 tsp of cumin powder.
You need 1 tsp of coriander powder.
Prepare 1/2 tsp of red chilli powder (optional).
You need 50 g of butter.
It's 30-40 ml of double cream.

You only need to stir in a bit of cream at the end and cook some rice. A classic Indian recipe is absolutely delectable and is a real favourite in our house, frequently served on Curry Friday - a popular family tradition! This world famous recipe is often jokingly referred to as the national bird of Punjab, so popular is it in that region! This recipe is by Gordon Ramsey, and here is what he has to say about it: Gordon: Butter chicken, or murgh makhani, was one.

Butter Chicken (Murgh Makhani) instructions

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).
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..
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..
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..
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..
Stir in double cream and remaining 2 tablespoons butter..
Garnish with coriander and serve warm over rice with naan or Roti..

Butter chicken recipe - This post will guide you how to make butter chicken at home that tastes absolutely delicious, flavor packed, creamy and rich. Butter chicken also known as chicken makhani is one of the most popular, lip smacking and delicious dishes that's been loved by many across the world. Paired with naan or kulcha is a delight which most Indians love during their restaurant visits. Authentic murgh makhani will always have a smoky undertone, which traditionally comes from cooking the chicken in a tandoor or clay oven. But since we are trying to recreate that flavour in our kitchen, we'll smoke the dish right at the end with a piece of charcoal or lump coal.