Murgh Makhani (Indian Butter Chicken) Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
4 hrs
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Total Time
5 hrs 20 mins
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Servings
4 -6 Servings
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Course
Main Course
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Cuisine
Indian
Murgh Makhani (Indian Butter Chicken) Recipe
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 pounds chicken thighs with or without bone
- 1 teaspoon red chili powder
- 1 tablespoon lemon juice
- pinch salt
- ghee or butter melted to brush on while grilling
Marinade:
- 3/4 cup PLAIN yogurt strained, or 1/2 cup Greek yogurt
- 1 1/2 teaspoons dried fenugreek leaves kasuri methi
- 1/2-1 teaspoon Turmeric
- 1 teaspoon garam masala
- 1 1/2 tablespoons mustard oil or other cooking oil
- 1 1/2 tablespoons ginger paste
- 1 1/2 tablespoons garlic paste
Sauce:
- 4 tablespoons ghee or butter
- 4 green cardamoms
- 1 black cardamom
- 3 cloves
- 1 1/2- 2 inch cinnamon stick
- 1 teaspoon fenugreek seeds methi
- 2 1/2 inch fresh ginger turned into paste
- 8-10 garlic cloves turned into paste
- 2-4 green chilies cut in half
- 3-3 1/2 cups pureed tomatoes
- 1 tablespoon red chili powder or cayenne, paprika
- salt to taste
- 2 1/2 cups hot water
- 10 blanched almonds made into paste
- 1/2 tablespoon sugar
- 2 teaspoons dried fenugreek leaves kasuri methi
- 1 teaspoon garam masala
- 1/2 cup heavy cream
Garnish:
- chopped cilantro
- heavy cream
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Instructions
- Place chicken in medium bowl and toss with 1 teaspoon red chili powder, lemon juice, and salt. Cover and refrigerate for 20 minutes.
- In a small bowl, whisk together strained yogurt, 1 1/2 teaspoons dried fenugreek leaves, turmeric, 1 teaspoon garam masala, mustard oil, 1 1/2 tablespoons ginger paste, and 1/2 tablespoons garlic paste. Coat the chicken with the marinade and refrigerate for at least 3 hours, preferably overnight.
- Preheat a grill or oven at 400 degrees Skewer the marinated chicken. Place on grill or oiled baking sheet and brush with ghee. Cook for 5 minutes, turn, brush with more ghee, and cook for another 5 minutes, or until just cooked through.
- In a large pan, heat 4 tablespoons ghee over medium heat. Add the green cardamoms, black cardamom, cloves, and cinnamon. Cook until they become fragrant, about 2 minutes, and stir in the fenugreek seeds. Once they begin to sizzle, stir in the ginger paste, garlic paste, and green chilies. Cook until the water from the pastes evaporates, 5-8 minutes.
- Stir in the pureed tomatoes, red chili powder, and salt to taste. Cook until the tomatoes reduce to a thick paste, 15-20 minutes.
- Pour in 2 1/2 cups hot water and add the almond paste. Reduce heat to medium low and simmer for 15 minutes. Stir in the sugar and crushed fenugreek leaves.
- Add the grilled chicken, stirring to coat. Cover and simmer for about 8 minutes. Remove cover, reduce heat to low, and stir in garam masala and heavy cream. Simmer for 5 minutes before removing from heat. Serve immediately garnished with cilantro and splashes of heavy cream.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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