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Before you jump to Butter Chicken (Murgh Makhani) recipe, you may want to read this short interesting healthy tips about Keeping Track of What You Take in: How to Do It Correctly.
When you first start your diet one of many things you will learn right away is that keeping a food journal is very helpful. Keeping your meal journal not only helps you see clearly what you are consuming, it helps you see what you are not eating. For example, after retaining a food log for a few days, you might see that you are not taking in very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Writing all of it down will help you see exactly which parts of your diet really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.
You ought to be very specific while you write down the things that you are eating. It is not sufficient to list salad in your food journal. Write down all the ingredients in the salad and the type of dressing you used. You must also include the number of the foods you take in. "Cereal" is just not good, but "one cup Shredded Wheat" can be. Dont forget that the more of a thing you eat, the more calories you are going to take in so you need to list out the measurements of what you eat so that you will know exactly how many calories you take in and will need to burn.
What kind of spirits are you in when you eat? Write it down! This helps you to explain to you whether or not you decide on food as a response to emotional issues. It also makes it possible to see plainly which foods you are inclined to choose if you are in certain moods. Many of us will reach for junk foods whenever we are upset, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this let you notice when you reach for particular foods based on your mood, it will help you find ways to keep healthier (but similar) alternatives on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got benefit from reading it, now lets go back to butter chicken (murgh makhani) recipe. To cook butter chicken (murgh makhani) you need 24 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Butter Chicken (Murgh Makhani):
- Take of To Marinate the Chicken:.
- Use 2 of Chicken Breast.
- Prepare 1 tbsp of ginger and garlic paste.
- Prepare 1 tsp of chilli powder.
- Take 1 tsp of garam masala.
- Provide 1 tsp of turmeric.
- Get 1 tsp of cumin powder.
- Get 1/2 tsp of salt.
- Get 1/2 tsp of corriander powder.
- Provide 1 tbsp of lemon juice.
- Take 2 tbsp of oil.
- Use of To make the base sauce:.
- Prepare 3 of Onions.
- Provide 15-20 of Cashews Nuts.
- Provide 2 of Dried Chillies.
- Use 2 tbsp of tomato paste.
- Provide of Salt as per taste.
- Take 1/2 tsp of sugar.
- You need of Dry Spices(3 cloves, 1 star anise, 1/2 Cinnamon stick, 1 big elachi).
- Get 1 tsp of cumin powder.
- Take 1 tsp of coriander powder.
- You need 1/2 tsp of red chilli powder (optional).
- Prepare 50 g of butter.
- Use 30-40 ml of double cream.
Instructions 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 pure and tomato pure 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..
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