BUTTER CHICKEN (MURGH MAKHANI)

Murgh Makhani or Butter Chicken unique and special on its 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 to choose.

Butter  Chicken or Murgh Makhani

Butter Chicken or Murgh Makhani 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) 4 tbsp ginger & garlic paste 4 onions 2 tomatoes 3 green chillies Cashew nuts / almonds (soak in hot water for 30 mins) 1/2 can tomato puree (Gilda brand - 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) 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), cook for 5 mins. Bake chicken at 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) Add 1 tbsp butter and 2 tbsp lemon juice (adjust to taste) Add 1 tsp fenugreek meethi, cream and coriander leaves