Murgh makhani - Butter Chicken 🐓. WHY IS IT CALLED BUTTER CHICKEN. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is similar to British tikka masala. Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture.
Alfred Prasad's murgh makhani recipe, known in the UK as butter chicken, is one of the ultimate curry dishes.
The chicken is marinated in ginger and garlic paste, yoghurt and spices before grilling and combining with the rich, heady makhani sauce.
This recipe appears in our first ever cookbook, Great British Chefs, available to buy on Amazon.
You can cook Murgh makhani - Butter Chicken 🐓 using 33 ingredients and 6 steps. Here is how you cook that.
Ingredients of Murgh makhani - Butter Chicken 🐓
- Prepare of For marination.
- You need 2 tbsp of yoghurt.
- Prepare 1 pinch of salt.
- Prepare 1 tbsp of lemon juice.
- You need 2-3 cloves of garlic (paste form).
- You need 2 tbsp of ginger paste.
- Prepare 1 tsp of garam masala.
- You need 1 tsp of chicken masala.
- You need 1 tsp of coriander-cumin powder.
- Prepare 2 tbsp of red chilli powder (it has to be kashmiri red chilli powder).
- It's 400 g of boneless chopped chicken.
- It's of For the gravy.
- You need 3-4 tbsp of butter.
- You need 2 of tomatoes (roughly chopped).
- You need 2 of medium sized onions (roughly chopped).
- It's 2 of green chillis (roughly chopped).
- It's 5-8 of cashew nuts.
- It's 3-4 of green cardamon pods.
- Prepare 3-4 of cloves.
- Prepare 5-6 of curry leaves.
- You need 2 of cinnamon sticks.
- You need 2 tbsp of garam masala.
- It's 2 tbsp of chicken masala.
- Prepare 3 tbsp of red chilli powder (Kashmiri).
- Prepare of Salt (as per taste).
- It's 1 tsp of kasuri methi (fenugreek).
- Prepare 2 tbsp of thick cream.
- It's of About 1 cup water for the liquid puree.
- It's 1 tsp of sugar (you can substitute it with honey - but not too much).
- It's of For garnishing.
- Prepare of Some coriander leaves - chopped tiny (optional).
- Prepare 1 pinch of fenugreek.
- You need 1 tsp of cream.
In India this dish is usually made with bone-in chicken and outside of India boneless chicken is more commonly used. UK curry lovers can't seem to get enough of Chicken Tikka Masala; the one thing that gets the appetite going for most Indians undoubtedly has to be 'Butter Chicken' or Murgh Makhani. Most Mughlai and Punjabi restaurants will serve you a plate of this goodness as do dhabas and street vendors. It's authentic, restaurant-style butter chicken, for reals. <- Just tweaked a bit to make it easier for us everyday people, like you and me, without compromising flavor!
Murgh makhani - Butter Chicken 🐓 instructions
- For marinating: The process can go through two marination steps, but I just did one. Take a bowl, add in the chopped chicken pieces. You can choose to go for chicken with bone as this dish can be boneless or with bone. Add ginger paste, garlic paste, garam masala, chicken masala, red chilli powder, salt and lemon juice. Mix well and set it aside for 20-30minutes. I set it aside for 1 hour, you can leave it overnight too (in the fridge 😉).
- To make the tandoor chicken: After marination, take a frying pan. Pour in some oil enough to fry the chicken but not too much. Place the chicken pieces in the pan and turn them to the other side when you think it might have cooked for quite some time (may be about 7 minutes). Use low flame. Keep turning them until they are brownish (light brown). Once ready, take the pieces out into a bowl..
- Use the same frying pan, add in cardamon pods, cinnamon sticks, cloves, curry leaves and sauté. Add ginger garlic paste. Once you start smelling the garlic, add in the onions. Let it fry for some minutes, all using medium flame. Add in the chopped tomatoes, green chillis and butter, you can add tomato puree too. Add garam masala, chilli powder, chicken masala, salt, cashew nuts and water. Mix, cover and let it cook for about 20 minutes. After 20 minutes, let it cool..
- Pour the mixture in step 3 into a grinder and grind. Once it's all mixed and ground, sieve it in order to get rid of the coarse spices and tomato skin/seeds. Also remember butter chicken gravy has to be velvety smooth. You can use a hand grinder too but a mixer grinder is the best choice..
- Add butter 😁to the same frying pan. Add some garlic paste. I used grated garlic (last minute 😁). Pour in the liquid puree and let it cook for about 20minutes. Add in the tandoor chicken pieces, sugar, coriander leaves and salt if it's not as per your taste yet. Sprinkle in fenugreek, and add in thick cream. Stir and let it cook for another 10 minutes.
- Serve hot and eat quickly 😜. For plating, take a bowl and fill it with gravy and the chicken pieces on top. Take some bit more gravy and pour it over the chicken pieces. Sprinkle fenugreek and coriander leaves. Eat with Naan or rice..
It's all about that sauce when it comes to an authentic murgh makhani recipe. Like with most curries, this butter chicken actually tastes better with. The dish was made "by chance" by mixing leftover chicken in a tomato gravy, rich in butter and cream. 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.