BUTTER CHICKEN RECIPE | CHICKEN MAKHANI
Butter chicken is a popular Indian dish made with chicken, spices, tomatoes & cream. This creamy & authentic tasting butter chicken is the best you can make at home. Serve butter chicken with basmati rice or naan.
Provided by Swasthi
Categories Main
Time 45m
Number Of Ingredients 25
Steps:
- First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
- Next marinate again with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder.
- Cover & rest in the refrigerator for atleast 12 hours. You can keep it as long as 48 hours. The longer the chicken rests in the marinade, the more tender it will be after cooking.
- Add the cashews to a blender jar along with tomatoes. Make a smooth puree.
- If the puree is not smooth, then pass it through a filter. Set this aside.
- Also make the ginger garlic paste.
- Grill the chicken in an oven or stove top.
- For stove top method, Add one tsp butter to a pan and add the marinade.
- Fry on high flame till all the moisture evaporates.
- To grill it in oven, preheat the oven to 240 C for at least 20 mins.
- Grill it until the meat is cooked through & is tender. It may take about 20 to 30 mins depending on the size of your chicken chunks. Ensure chicken is tender at this stage.
- Heat a pan with butter & saute cinnamon, cloves and cardamoms for a min.
- Add ginger garlic paste, green chilies and fry till it turns fragrant.
- Next pour the tomato cashew puree.
- Add red chili powder, sugar and salt.
- Mix and cook until the tomato puree becomes thick.
- It also begins to leave the sides of the pan.
- Pour 1 cup water. Add more or less water to suit your desired consistency.
- Bring the mix to a boil and simmer for 3 to 5 minutes.
- Add chicken and simmer for about 5 minutes.
- Butter chicken should become soft and tender. Add garam masala and kasuri methi.
- Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
- Garnish butter chicken with coriander leaves and extra cream if desired. Serve with long grain rice or naan or paratha.
Nutrition Facts : Calories 477 kcal, Carbohydrate 10 g, Protein 24 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 137 mg, Sodium 301 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
HOW TO MAKE MURGH MAKHANI
Murgh Makhni Recipe. Alfred Prasad, Head chef at Michelin-starred Tamarind in London's Mayfair shows how to make his special Murgh Makhni. A delicious grilled chicken dish, simmered in creamed fresh tomatoes flavoured with ginger, fenugreek leaves and honey. Delight in our Murgh Makhni recipe. courtesy videojug.com watch the video at http://www.videojug.com/film/how-to-make-murgh-makhni
Provided by jas kaur
Categories Curries
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Wash the Chicken.
- Take the boneless chicken thighs and wash them in cold water. Put them into a colander and pat dry with a kitchen cloth.
- Add the 50g of garlic and ginger paste to the bowl, along with half a teaspoon of salt.
- Using your hands to mix everything together in the colander, to make sure the chicken gets a really even coating of the mix.
- Put 65ml of natural yoghurt into a new bowl. Add half a tablespoon of oil and half a tablespoon of chilli powder.
- Whisk these ingredients together.
- Cover the chicken with the whisked mixture. Once again use your hands to make sure that the chicken is thoroughly coated in the mixture. Add a tablespoon of vegetable oil and keep mixing.
- Cover the chicken in cling film and put it in a refrigerator.
- Leave the chicken to marinate for no less than 4 hours.
- After 4 hours, put the pieces of chicken on some greaseproof paper, and place under the grill for 10 to 15 minutes. There is no need to turn them.
- Remove the chicken from the grill and leave to cool for a few minutes. Then cut it into bite-sized pieces. Cover with cling film or plastic wrap and put it back in the refrigerator.
- Start by peeling and finely chopping 15g of ginger. Then heat 40ml of vegetable oil in a large saucepan, on a medium to high heat.
- When the oil is hot, add the four sticks of cinnamon to the pan.
- Then, add the 5 cardamom pods.
- 5 cloves.
- and a few bay leaves.
- stir for a couple of minutes, then add the chopped ginger, cook for a further minute and add the 6 green chillies.
- Put the 750 g of fresh, whole tomatoes into the pan and stir. Turn the hob down to a medium heat and carry on stirring for a couple of minutes. Turn the heat down low and leave to sit for about a minute. Then add 100ml of water, put the lid on, and leave to simmer for about 25 minutes until the tomatoes are cooked to a purée.
- Take the pan off the heat. Remove any whole spices.
- Now you need to crush the tomato mixture into a paste like consistency. You could use a wooden spoon, but a blender is preferable. Blend until smooth.
- Use a sieve to strain the puréed mixture into the saucepan to get rid of any lumps. Add a little water to get all the mixture out. Put the pan on a high heat to bring it back to the boil.
- In the meantime, use the blender to grind about two thirds of the cashew nuts, that's 50g, into powder. Then add a tiny amount of water and blend into a paste.
- Once the sauce is hot and bubbling, add one tablespoon of tomato paste.
- Then the ground cashew nuts. Add a little water to the blender to get all the paste out.
- Add half a teaspoon of chilli powder.
- and a tablespoon of honey.
- and stir for about 3 minutes.
- Then add 50g of butter and stir until it melts. Next, a generous sprinkling of salt. Leave the sauce for about 5 minutes and then stir in one teaspoon of Kasoori methi, which are the ground dried fenugreek leaves.
- Leave the sauce gently bubbling over a medium heat and move onto stage.
- Finish the sauce.
- In another frying pan melt a little butter. Use a sharp knife to roughly chop the remaining third, or 25 g, of the cashew nuts and add them to the pan. Then, throw in the seasoned chicken tikka that you grilled earlier.
- Fry for about 3 minutes on a high flame.
- Add the sauce.
- Cover the chicken with the sauce. Then add 60 ml of single cream.
- Then stir the chicken and sauce together for about 3 minutes. It should be simmering while you do this.
- Serve.
- Decorate with a little drizzle of cream and serve with naan bread or rice.
Nutrition Facts : Calories 712.3, Fat 55.7, SaturatedFat 17.6, Cholesterol 143.4, Sodium 622, Carbohydrate 28.6, Fiber 4.4, Sugar 14.8, Protein 29
KASOORI MURG MAKHANI
I didn't know what to call this chicken curry, just coined the name as it has a distinctive kasoori methi aroma. It's one dish you can make in a Jiffy. Goes well with Roti, Paratha, Porotta, Naan, Steamed rice, Zeera rice, or even Pulao.
Provided by udita
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Finely chop the onions, finely grate or puree together the ginger and garlic, grate finely or puree the tomatoes, beat the yogurt and set aside all of these.
- Cut the chicken breast into bite size pieces and set aside.
- In a thick bottomed pan heat 2 tbsp oil, (you may adjust the amount of oil according to the quantity of onions- we need to saute the onions till they are golden brown) Add the onions and saute till golden brown.
- now add the beaten yogurt and stir continuously to avoid curdling of the yogurt. stir till the liquid is evaporated and isn't runny anymore.
- At this point add the ginger garlic paste, and all the masala powders and salt and keep stirring on low flame for a minute or so.
- Now stir in the tomato puree and cook till oil separates from sauce.
- Stir in the chicken cubes and cover and cook till well done.
- Finish off with crushed kasoori methi (toasting the leaves lightly on a griddle helps in bringing out the flavours and assists in proper crushing between your palms).
- If you find the curry a bit too tangy add a few grains of sugar and some cream to balance it off.
- Adjust the consistency accordingly. Viz. For breads you would want the curry to be thicker while for rice items a more runny gravy would be more apt.
Nutrition Facts : Calories 305.1, Fat 17.7, SaturatedFat 4.1, Cholesterol 73, Sodium 81.6, Carbohydrate 11.1, Fiber 2.3, Sugar 5.7, Protein 25.4
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- In a bowl mix together all ingredients listed under marinade and add chicken breasts. Make sure the chicken is fully covered in the marinade. Cover with cling wrap and transfer to the fridge for 50-60 minutes. In the meanwhile, prep for the gravy.
- To a pan or wok, add 3 tbsp (45 grams) of butter and let melt on medium low flame. Add thinly sliced onions, ginger and garlic. Stir on medium low flame until the onions are nicely caramelised and lightly browned. Do not stop stirring at any point. Once the onions start getting stuck to the pan, add 3 tbsp (45 grams) of butter and continue cooking the onions. As they get nicely browned, add chopped tomatoes, salt and chilli powder. Mix well, cover and cook on medium low flame for 5-7 minutes.
- Take off the lid, add 2/3 cup water, deglaze the plan and mix well. Press down the tomato pieces with the back of the wooden spoon. Add coriander powder and garam masala. Cover and cook for 2-3 minutes on medium low flame. Take off the lid and continue cooking once the onion tomato mixture starts getting thicker and leaves oil from the corners. Once cooked, take it off the stove and let cool for about 15-20 minutes.
- Pre-heat the oven to 220 degree celsius for about 10 minutes. Brush melted butter (1/2 tbsp) on a baking sheet lined with aluminium/ foil sheet. Place the marinated chicken breasts and spread all of the marinade on the chicken pieces. Pour the remaining 1/2 tbsp melted butter on the chicen pieces. Transfer to oven and cook for 25 minutes. After 25 minutes, take the tray out the oven and shred the chicken (as shown in video) and mix well in the marinade and juices. Transfer back to the oven and cook for 5-7 minutes.
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