Murgh Makhani or Butter Chicken unique and special on it's own. A popular and delicious Indian curry commonly served with Naan, roti, bread and rice. Our homemade Butter chicken taste almost as good as from the restaurant. Finding spices brought us all the way to Little India. Mustafa Centre is one of the oldest mall in Singapore, we'll see a wide range of products, nevertheless we do enjoyed that different shopping experience.
Butter Chicken recipe in simplified method, keeping it in my cookbook diary. Love the taste of this Butter Chicken dish with Naan Bread or rice.
Butter Chicken or Murgh Makhani
Recipe
Ingredients:
Chicken
Butter
Yogurt
Emborg Cooking cream
Butter Chicken Spices (MDH brand) or Tandoori spices
Dried fenugreek leaves (Kasoori Methi)
Kashmiri Chilli powder
Garam Masala
Tumeric
Lemon juice ( 4 - 6 tbsp)
3 - 4 tbsp Ginger & garlic paste
(Blend 10 - 20 garlic & 4 inch ginger with oil)
4 onions
2 tomatoes
3 green chillies
Cashew nuts / almonds (soak in hot water for 30 mins)
1/2 can tomato puree (Gilda brand - about 2 tbsp)
2- 3 tbsp Golden syrup /honey / corn syrup - adjust to taste
Step 1
Chicken Marinate :
(1-2 hours )
2 tbsp lemon juice
1 tbsp garlic paste
3/4 tbsp ginger paste
1 tbsp kashmiri Chillie powder
1 tbsp Butter Chicken Spices (MDH brand)
1/4 tsp salt
1 tbsp dried fenugreek leaves (Kasoori methi)
2 tbsp yogurt
Step 2
Making Tomato sauce:
2 tomatoes
3 green chillies
4 onions (chopped)
20 cashew nuts or almond (soak in hot water for 30 mins)
3 cardamom , saute onions for 3 - 4 mins, add tomatoes, green chillies.
Add 1 tbsp Butter chicken Spices (MDH brand)
Continue to cook for 3 mins, add 2 tbsp tomato puree, 1 cup water, cashew nuts or almond.
Add 1/4 tsp sugar and 1/4 tsp salt
Cool the tomato sauce for 15 mins
Blend tomato sauce to a fine paste
Step 3
In a pan pour 3 tbps oil and 3 tbsp butter (75g)
Fry chicken pieces, add 2 tbsp golden syrup (honey or corn syrup) continue to cook for 5 mins.
Transfer chicken pieces into baking tray, bake @ 180º C or 190º C for 7 mins or browned
Step 4
In the same pan, pour blended tomato sauce, add 1 tbsp garlic paste, 3/4 tbsp ginger paste and cook for about 5 mins
Add 1 tsp kashmiri chillie powder (adjust), 1 tsp tumeric powder and 1 tbsp garam masala
Add 1 cup cooking cream and salt to taste
Add the roasted chicken pieces, 1 tsp garam masala and add about 1 tbsp dried fenugreek leaves (Kasoori meethi)
Optional: add 1 tbsp butter
1- 2 tbsp lemon juice (adjust to taste)
Final step add 1 tsp fenugreek meethi, cream and coriander leaves
