How to Make Ultimate Murgh makhani - Butter Chicken

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Before you jump to Murgh makhani - Butter Chicken recipe, you may want to read this short interesting healthy tips about Keeping Track of Precisely what You Consume: How to Do It Correctly.

When you begin your diet one of several things you will learn right away is that trying to keep a food journal is very helpful. Keeping a food record makes it possible to determine the foods you are eating as well as the foods you arent eating. For example, when you keep a food journal for a few days you may notice that even though you eat lots of fruit, you almost never eat any vegetables. When you write every little thing down you are able to see which parts of your diet must change as well as have a lot easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.

You should be very precise whenever you write down the things that you are eating. It is not enough to simply write down "salad" on a list. The proper way to do it is to write down all of the ingredients in the salad as well as the kind of dressing that is used. You should also include the quantities of the foods you take in. "Cereal" is just not good, but "one cup Shredded Wheat" will be. Dont forget that the more of a thing you consume, the more calories you are going to ingest so you need to list out the measurements of what you eat so that you will know just how many calories you take in and will need to burn.

Record your feelings whenever you eat. This really helps to show you whether or not you turn to food as a reaction to emotional issues. It also makes it possible to see plainly which foods you have a tendency to choose when you find yourself in certain moods. Lots of us will reach naturally for unhealthy foods when we feel upset or angry and we are more likely to pick out healthy options when we feel happy or content. Paying attention to what you reach for while you are upset just might help you stock similar but healthier items in your house for when you need a snackyou could also start talking to someone to figure out why you cure moods with food (if that is something that you actually do).

We hope you got benefit from reading it, now lets go back to murgh makhani - butter chicken recipe. You can have murgh makhani - butter chicken using 33 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Murgh makhani - Butter Chicken :

1. Use of For marination.
2. You need 2 tbsp of yoghurt.
3. You need 1 pinch of salt.
4. Use 1 tbsp of lemon juice.
5. Provide 2-3 cloves of garlic (paste form).
6. Prepare 2 tbsp of ginger paste.
7. Use 1 tsp of garam masala.
8. Prepare 1 tsp of chicken masala.
9. Get 1 tsp of coriander-cumin powder.
10. Provide 2 tbsp of red chilli powder (it has to be kashmiri red chilli powder).
11. Use 400 g of boneless chopped chicken.
12. Get of For the gravy.
13. Take 3-4 tbsp of butter.
14. You need 2 of tomatoes (roughly chopped).
15. Use 2 of medium sized onions (roughly chopped).
16. Use 2 of green chillis (roughly chopped).
17. You need 5-8 of cashew nuts.
18. Get 3-4 of green cardamon pods.
19. Get 3-4 of cloves.
20. Provide 5-6 of curry leaves.
21. You need 2 of cinnamon sticks.
22. Use 2 tbsp of garam masala.
23. You need 2 tbsp of chicken masala.
24. Use 3 tbsp of red chilli powder (Kashmiri).
25. You need of Salt (as per taste).
26. You need 1 tsp of kasuri methi (fenugreek).
27. You need 2 tbsp of thick cream.
28. Take of About 1 cup water for the liquid puree.
29. Get 1 tsp of sugar (you can substitute it with honey - but not too much).
30. Provide of For garnishing.
31. Prepare of Some coriander leaves - chopped tiny (optional).
32. Take 1 pinch of fenugreek.
33. You need 1 tsp of cream.

Instructions to make Murgh makhani - Butter Chicken :

1. For marinating: The process can go through two marination steps, but I just did one. Take a bowl, add in the chopped chicken pieces. You can choose to go for chicken with bone as this dish can be boneless or with bone. Add ginger paste, garlic paste, garam masala, chicken masala, red chilli powder, salt and lemon juice. Mix well and set it aside for 20-30minutes. I set it aside for 1 hour, you can leave it overnight too (in the fridge ).
2. To make the tandoor chicken: After marination, take a frying pan. Pour in some oil enough to fry the chicken but not too much. Place the chicken pieces in the pan and turn them to the other side when you think it might have cooked for quite some time (may be about 7 minutes). Use low flame. Keep turning them until they are brownish (light brown). Once ready, take the pieces out into a bowl..
3. Use the same frying pan, add in cardamon pods, cinnamon sticks, cloves, curry leaves and saut. Add ginger garlic paste. Once you start smelling the garlic, add in the onions. Let it fry for some minutes, all using medium flame. Add in the chopped tomatoes, green chillis and butter, you can add tomato puree too. Add garam masala, chilli powder, chicken masala, salt, cashew nuts and water. Mix, cover and let it cook for about 20 minutes. After 20 minutes, let it cool..
4. Pour the mixture in step 3 into a grinder and grind. Once it's all mixed and ground, sieve it in order to get rid of the coarse spices and tomato skin/seeds. Also remember butter chicken gravy has to be velvety smooth. You can use a hand grinder too but a mixer grinder is the best choice..
5. Add butter to the same frying pan. Add some garlic paste. I used grated garlic (last minute ). Pour in the liquid puree and let it cook for about 20minutes. Add in the tandoor chicken pieces, sugar, coriander leaves and salt if it's not as per your taste yet. Sprinkle in fenugreek, and add in thick cream. Stir and let it cook for another 10 minutes.
6. Serve hot and eat quickly . For plating, take a bowl and fill it with gravy and the chicken pieces on top. Take some bit more gravy and pour it over the chicken pieces. Sprinkle fenugreek and coriander leaves. Eat with Naan or rice..

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