Recipe of Ultimate Indian Butter Chicken - Murgh Makhani (From Scratch)

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We hope you got benefit from reading it, now lets go back to indian butter chicken - murgh makhani (from scratch) recipe. To make indian butter chicken - murgh makhani (from scratch) you need 37 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Indian Butter Chicken - Murgh Makhani (From Scratch):

1. Provide 600 g of Chicken Meat (cut into pieces).
2. Use of [Marinade].
3. Provide 1/2 cup of Yoghurt.
4. You need 20 g of Garlic (minced).
5. You need 20 g of Ginger (minced).
6. Take 20 g of Green Chillies (deseed, minced).
7. Use 1-2 Tbsp of Garam Masala (see below).
8. Get 1/2 tsp of Salt.
9. Take of [Garam Masala] - Grounded, mix well and stored.
10. Take 1 Tbsp of Cumin Powder.
11. Provide 2 tsp of Coriander Powder.
12. Take 1 tsp of Ground Cinnamon.
13. Get 1 tsp of Kashmiri Chilli Powder, or Chilli Powder or Paprika.
14. Use 1 tsp of Black Pepper (Ground or Powder).
15. Provide 2 g of Nutmeg (Buah Pala).
16. Get 2 g of Mace (Bunga Buah Pala).
17. Use 4 pc of Cardamom Pods (ground).
18. Use 4 pc of Cloves (ground).
19. Provide 1 pc of Bay Leaf (crushed).
20. Take of [Tomato Puree].
21. Use 600 g of Tomatoes (diced).
22. Get 20 g of Butter.
23. Use 20 g of Garlic (minced).
24. Provide 5 pc of Cardamom Pods.
25. Take 4 pc of Cloves.
26. Take 3 pc of Mace.
27. Provide 2 g of Salt.
28. Get 1 cup of Water.
29. Get of [Butter Sauce].
30. Take 40 g of Butter.
31. Take 20 g of Ginger (chopped finely).
32. Prepare 20 g of Green Chillies (deseed, chopped finely).
33. Take 1-2 tsp of Chilli Powder (Kashmiri, Paprika or any).
34. Provide 1 cup of Cream (Heavy, Double or Whip).
35. Take 2 Tbsp of Honey.
36. Prepare 30 g of Fresh Coriander (Garnish).
37. Provide 1/2 tsp of Fenugreek Seeds.

Instructions to make Indian Butter Chicken - Murgh Makhani (From Scratch):

1. MARINADE: blend the Garlic, Green Chilli and Ginger. Add the Paste, Yogurt, Salt and Garam Masala to the Chicken and mix well. Marinate for 30 minutes to overnight..
2. TOMATOES: heat 20g of Butter in a pan. Fry the Garlic, Cardamom Pods, Cloves and Mace until fragrant. Then add the Tomatoes, mix well and fry for 1 minute. Next, add water and bring it to a simmer. Cook until the Liquid is reduced, the Tomatoes have dissolved and soften. TURN OFF the heat, set aside and let it cool..
3. CHICKEN TIKKA: when ready, either fry, grill or bake the Chicken to your desire. If you are Frying or Grilling, cook it until brown all over. Set aside..
4. PUREE TOMATO: once the Tomatoes are cooled, blend it until smooth. Then, strain the Liquid with a fine sieve and discard the impurities..
5. BUTTER SAUCE: heat 40g of Butter in a big wok or deep pot. Fry the Ginger and Green Chillies until fragrant. Then add the Tomato Puree, Chicken Tikka, Chilli Powder, Honey, Fenugreek and mix well. Then add the Cream and continue to cook until the gravy thickens..
6. SERVE: once the gravy thickens, serve it with rice and garnish with fresh coriander..

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