Chicken Makhani - Butter Chicken Curry
Chicken Makhani - Butter Chicken Curry

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chicken makhani - butter chicken curry. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chicken Makhani - Butter Chicken Curry is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Chicken Makhani - Butter Chicken Curry is something that I’ve loved my entire life. They’re fine and they look wonderful.

Butter chicken or murgh makhani is always a favourite in Indian restaurants, this recipe is fairly easy and cooks the chicken in the oven. Butter chicken also known as chicken makhani is one of the most popular, lip smacking and delicious dishes Chunks of grilled chicken (tandoori chicken) cooked in a smooth buttery & creamy tomato based gravy is known Mix and then pour the cream to the curry. Chicken cooked in a spiced tomato gravy. UK curry lovers can't seem to get enough of Chicken Tikka Masala; the one thing that gets the appetite going for most Indians undoubtedly has to be 'Butter Chicken' or Murgh Makhani.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken makhani - butter chicken curry using 18 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Makhani - Butter Chicken Curry:
  1. Take 400 grams Chicken
  2. Prepare curry
  3. Make ready 1 tsp Vegetable oil
  4. Get 1 tsp ☆ Cinnamon powder
  5. Make ready 3 ☆ Whole cardamon or 2/3 teaspoon
  6. Take 5 grains ☆ Black pepper
  7. Make ready 3 ☆ Clove or 1/2 teaspoon
  8. Make ready 2 ☆ Bay leaf
  9. Prepare 1/2 tsp ☆ Cayenne pepper (*only if you like it spicy)
  10. Get 1 tbsp Ginger
  11. Prepare 1 clove Garlic
  12. Take 500 grams to 600 grams Canned tomatoes
  13. Take 50 grams Cashew nuts (or almonds)
  14. Get 1 tsp △ Sugar
  15. Prepare 1 to 2 teaspoons △ Salt
  16. Prepare 1 tsp △ Garam masala
  17. Get 30 grams Butter (optional)
  18. Make ready 50 ml Heavy cream

This creamy curry Indian butter chicken recipe combines ethnic spices with simple ingredients like onion, butter, and tomato sauce for a tasty dish. Butter Chicken (or Chicken Makhani) is a popular dish at most Asian restaurants. This slightly spicy curry has a rich flavour. The origin of butter chicken aka murgh makhani is indeed in India, unlike the other popular curry Tikka Masala, which was invented in Britain.

Instructions to make Chicken Makhani - Butter Chicken Curry:
  1. Cut the chicken into bite-sized pieces and rinse with water. Drain well, and massage well with an appropriate amount of salt and pepper. Mince the ginger and garlic.
  2. Crush the cashew nuts into fine powder. Using a food processor is convenient. If you don't have one, you can put them in a plastic bag and crush well with a hammer.
  3. Once crushed, gradually mix in 1 to 2 teaspoons of water (not listed in ingredients) to create a paste.
  4. Heat the frying pan and cook the chicken from Step 1. Set aside once cooked.
  5. In the same frying pan, add 1 teaspoon of vegetable oil and heat over medium heat.
  6. Add the ☆ spices and mix well with oil. Add the ginger and garlic. Be careful not to let the spices burn!
  7. Add canned tomatoes, or minced tomatoes. Mix well with the spices. Stir well for about 5 minutes.
  8. Add 100 ml of water (not listed) and bring to a boil.
  9. Cover and simmer for 20 minutes over low heat. Stir occasionally to prevent the bottom from burning. Remove the lid during the last 5 minutes and continue simmering.
  10. Add the cashew nuts paste (from Step 3), sugar, salt, and garam masala (optional) marked with △. Stir for about 3 minutes over low heat.
  11. Add the butter and let it melt in the pan while stirring. This step is optional since the curry will still be delicious with the flavor from cashew nuts.
  12. Once the butter is melted and well incorporated, add the chicken and mix.
  13. Add the heavy cream and mix until well incorporated.
  14. It's done after about 2 to 3 minutes of simmering. Remove the clove, cardamon, and bay leaf before serving.
  15. Garnish with cashew nuts, heavy cream, coriander leaves, etc. if you'd like.
  16. Everything tastes amazing with just the steps described so far. If you'd like to go a step further to make tandoori style chicken, add the following steps to Step 1.
  17. Mix together 1 tablespoon of lemon juice, 1 teaspoon of grated ginger, 1 clove of garlic, 1 teaspoon of chili pepper, 1 teaspoon of vegetable oil, and 2 tablespoons of yogurt.
  18. Marinate the chicken in the fridge for more than 3 hours. Then, grill in a 180℃ oven for 15 to 20 minutes and add at Step 12.

This slightly spicy curry has a rich flavour. The origin of butter chicken aka murgh makhani is indeed in India, unlike the other popular curry Tikka Masala, which was invented in Britain. The famous curry came to be out of a need to use up leftover chicken. So grilled tandoori chicken got mixed with some tomato curry. Butter chicken or murg makhani (pronounced [mʊrg ˈmək.kʰə.ni]) is a dish of chicken in a spiced tomato, butter and cream sauce.

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