Butter Chicken (Murgh Makhani)
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. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is similar to British tikka masala. It's quite a mild curry compared to many Indian curries. Butter chicken is composed of pieces of chicken cooked in a mildly spiced tomato and cream sauce. To make Butter Chicken (Murgh Makhani) you need 24 ingredients and 7 steps easily.
The ingredients needed to make Butter Chicken (Murgh Makhani):
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of To Marinate the Chicken:
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2 of Chicken Breast
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1 tbsp of ginger and garlic paste
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1 tsp of chilli powder
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1 tsp of garam masala
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1 tsp of turmeric
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1 tsp of cumin powder
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1/2 tsp of salt
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1/2 tsp of corriander powder
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1 tbsp of lemon juice
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2 tbsp of oil
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of To make the base sauce:
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3 of Onions
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15-20 of Cashews Nuts
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2 of Dried Chillies
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2 tbsp of tomato paste
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of Salt as per taste
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1/2 tsp of sugar
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of Dry Spices(3 cloves, 1 star anise, 1/2 Cinnamon stick, 1 big elachi)
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1 tsp of cumin powder
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1 tsp of coriander powder
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1/2 tsp of red chilli powder (optional)
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50 g of butter
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30-40 ml of double cream
Steps to make Butter Chicken (Murgh Makhani):
- 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.
It is really a delicious butter chicken curry which stands on top list of menu of any Indian restaurant. Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. 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. History of Butter Chicken: It is said that butter chicken was invented by Kundan Lal Gujral of the famous Moti Mahal chain of restaurants, who added leftover cooked tandoori chicken to a tomato gravy, in an attempt to use it and the rest is history. It is called Murgh Makhani on their menu.
