Makkai Murgh Corn Chicken Recipes

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MURGH MAKHANI - MOGHUL BUTTER CHICKEN



Murgh Makhani - Moghul Butter Chicken image

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 of the first dishes I tasted when I went to India. Its origins can be traced back to Moghul times, but the dish and its history is most closely associated with Delhi's famous Moti Mahal restaurant, where I had the pleasure of eating this fantastic dish. Over time, numerous chefs have attempted to emulate the rich buttery sauce, and flavours vary slightly between restaurants. This is my version of the classic dish."

Provided by French Tart

Categories     Curries

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 26

800 g boneless skinless chicken thighs, cut into 3-4cm pieces
2 garlic cloves, peeled and finely crushed
2 cm ginger, peeled and finely grated
1/2 teaspoon fine sea salt
1/2 teaspoon hot chili powder
1 1/2 tablespoons lemon juice
75 ml natural yoghurt
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 -2 tablespoon vegetable oil, for brushing
1 1/2 tablespoons ghee or 1 1/2 tablespoons melted unsalted butter
2 garlic cloves, peeled and finely chopped
2 cm ginger, peeled and finely chopped
1 cardamom pod, seeds lightly crushed
2 cloves
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon hot chili powder, to taste
1/2 teaspoon ground fenugreek
275 ml tomato puree
1 tablespoon lemon juice
40 g unsalted butter
100 ml double cream
1 tablespoon chopped coriander, to garnish

Steps:

  • Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
  • Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
  • For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.
  • Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
  • Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.

MURGH MAKHANI (INDIAN BUTTER CHICKEN)



Murgh Makhani (Indian Butter Chicken) image

"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." **60 minute marinating time is not included in time to prepare.

Provided by Lavender Lynn

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1/3 cup plain nonfat yogurt
1 tablespoon tandoori spice mix
1 1/2 lbs chicken thighs, boneless, skinless, cut into 1-inch pieces
1/2 onion, chopped
1 piece fresh ginger (1 inch)
1 garlic clove
2 tablespoons water
3 tablespoons cooking oil, divided
2 teaspoons garam masala
1/4 teaspoon chili powder, Indian
1 cup tomato sauce
1 cup half-and-half
2 tablespoons butter
1 teaspoon dried fenugreek leaves
1 teaspoon salt

Steps:

  • Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly.
  • Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
  • Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
  • Heat 1 tablespoon oil in a large skillet over medium heat.
  • Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes.
  • Remove from skillet and set aside.
  • Heat the remaining 2 tablespoons in the skillet.
  • Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
  • Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.
  • Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes.
  • Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

HOW TO MAKE MURGH MAKHANI



How to Make Murgh Makhani image

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

500 g chicken thighs (boneless)
50 g ginger-garlic paste
1/2 teaspoon salt
65 ml yoghurt
1/2 tablespoon kashmiri chili powder
1 1/2 tablespoons vegetable oil
40 ml vegetable oil
15 g ginger
6 green chilies
4 cinnamon sticks
5 cardamom pods
5 cloves
2 bay leaves
750 g tomatoes
1/2 teaspoon kashmiri chili powder
60 ml single cream
1 tablespoon honey
1/2 tablespoon tomato paste
2 teaspoons dried fenugreek leaves (powdered kasoori methi)
50 g butter
75 g cashew nuts

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

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