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Before you jump to Butter Chicken (Murgh Makhani) recipe, you may want to read this short interesting healthy tips about Tracking Your Meals: The proper way to Do It.
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 a food log makes it possible to recognize the foods you are eating as well as the foods you arent eating. One example is that, after monitoring your meals for a few days you may realize that you are consuming far too many sugars and unhealthy fats without nearly enough organic nutrients. When you write every 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.
Write down the time that youre consuming things. This will help you find out precisely what times of day you feel the most hungry, when you usually reach for snacks and then you can figure out how to deal with those times. After a day or two you may notice that, even though you eat lunch at the same time every day, you still feel hungry an hour or so later. You should also be able to see whether or not you happen to be eating since youre bored. This is important simply because, once they are recognized, you can find alternative ways to fill those moments than with unhealthy foods.
What type of mood are you in whenever you eat? Write it down! This helps you pinpoint when you use meals to help soothe emotional issues. This will also show you whether or not you gravitate in the direction of specific foods based on your mood. There are many people who look for junk food when they feel angry or depressed and are quite as likely to select healthy things when they feel happy and content. Not only will this let you notice when you reach for specific foods based on your mood, it will help you find ways to keep healthier (but similar) options 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 make butter chicken (murgh makhani) you need 25 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Butter Chicken (Murgh Makhani):
- Prepare of For the Marinade:.
- Take 450 gms of Zorabian Breast Boneless Chicken Pieces.
- Provide 1 tbsp of Lemon Juice.
- Provide 1 tbsp of Ginger Garlic Paste.
- Take 2-3 of Green Chillies (Finely Chopped).
- You need 1/2 tsp of Garam Masala.
- Get 1 tbsp of Oil.
- Use 1 tsp of Chilli Powder.
- You need to taste of Salt.
- Provide 1/4 cup of Hung Curd.
- Get 1 tbsp of Coriander Leaves (Finely Chopped).
- You need of For Butter Chicken Sauce:.
- Prepare 1 cup of Tomato Puree.
- Use 1 inch of Ginger + 4 cloves Garlic + 2-3 Green Chillies (Make Paste).
- Get 10 of Cashewnuts (Soaked in hot water for 15 mins) Make a paste.
- Use 1/2 tsp of Red Chilli Powder.
- Use 1/4 tsp of Roasted Cumin Powder.
- Take 1/2 tsp of Garam Masala.
- You need 1 tsp of Tandoori Masala.
- Provide 1 tsp of Sugar.
- Take 1 tbsp of Kasuri Methi.
- Take 1/4-1/2 cup of Cream/Fresh Malai.
- Prepare 4-5 tbsp of Butter.
- Provide 1 tbsp of Oil.
- You need to taste of Salt.
Instructions to make Butter Chicken (Murgh Makhani):
- Wash the chicken pieces well and drain out the water completely. Add the chicken pieces in a large bowl. Pat dry with a napkin so that the marinade sticks to it. Add all the ingredients listed under for the chicken marinade. Mix well and let it marinate for a minimum of 2 to 3 hours or overnight..
- Place the chicken pieces on a baking sheet lined with aluminium foil. Grill for about 20 minutes, turning sides once or until the chicken is cooked through. Broil for an additional 3 to 4 minutes to get that charred look. You can also fry it on the stove top instead of cooking in the oven..
- Whilst the chicken is grilling, prepare the curry. Heat 3 tablespoons butter plus oil in a heavy bottomed pan/kadai. Add whole spices..
- When the spices become fragrant, add ginger garlic green chilli paste. Saute until fragrant..
- Add tomato puree. Mix well with the seasoned butter. Cover and let it cook on medium heat until it leaves fat. Stir in between to prevent any sticking at the bottom of the pan. This will take about 3 to 5 minutes..
- Now add salt to season, sugar to balance the tartness of the tomatoes, kasuri methi, red chilli powder, roasted cumin powder, garam masala and tandoori masala. Saute it on medium heat for another minute..
- Add cashewnut paste. Saute it on medium heat for another 1 to 2 minutes until it leaves fat at the sides of the wok..
- Add 3/4 to 1 cup water (adjust as per desired consistency, add about 1/2 cup water for very thick sauce). Mix well and bring it to a boil. Check for seasonings and adjust now..
- Add the grilled chicken pieces. Mix well and let it simmer covered for another 10 minutes..
- Finally, add the cream and 1 to 2 tablespoons of butter. Mix well and simmer for another 1 to 2 minutes. Finish it off with a little sprinkle of kasuri methi. Switch off the heat and serve with any flatbread..
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