Recipe of Homemade Butter Chicken (Murgh Makhani)

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, butter chicken (murgh makhani). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Butter Chicken (Murgh Makhani) is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Butter Chicken (Murgh Makhani) is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook butter chicken (murgh makhani) using 24 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Butter Chicken (Murgh Makhani):

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

Steps to make Butter Chicken (Murgh Makhani):

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.

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