Indian Butter Chicken Murgh Makhani Recipes

INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)

Steps:

• Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.
• Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
• Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.
• Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
• Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
• Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

MURGH MAKHANI (INDIAN BUTTER CHICKEN)

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.

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
• Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
• Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

BUTTER CHICKEN RECIPE | CHICKEN MAKHANI

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.

INDIAN BUTTER CHICKEN (MURGH MAKHANI)

Steps:

• Melt the butter and oil in a skillet over medium heat. Add the chicken, onion and garlic and stir fry it until the chicken is cooked and the onions are translucent. Pour contents into the slow cooker.
• Add remaining ingredients and mix gently.
• Cook on high for 3-4 hours. Season with salt and pepper, to taste. Serve over steamed basmati rice and with Naan bread for dipping.

MURGH MAKHANI (INDIAN BUTTER CHICKEN)

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.