#trending Butter Chicken | Murgh Makhani | How To Make Butter Chicken At Home | F For Flavor
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Here’s a classic recipe for *Butter Chicken (Murgh Makhani)*:
Ingredients :
For the Chicken Marinade:
- 1 kg chicken with bone
- 1& 1/2 tablespoon garlic paste
- 3 tablespoons yogurt
- 5 tablespoons Butter Chicken Mix
- 2 tablespoons oil
For the Butter Chicken Gravy:
- 1/2 cup roasted cashews, powder/paste
- 3 tomatoes (500 grams), boiled and pureed
- 4+2 tablespoons butter
- 1 cup cooking cream
- 1/2 tsp dried fenugreek leaves
Instructions:
Step 1: Marinate the Chicken
1. In a large bowl, mix the yoghurt, garlic paste, butter chicken mix and oil.
2. Add the chicken pieces and coat them well in the marinade.
3. Cover and refrigerate for at least 1-2 hours (overnight for best results).
Step 2: Make the powder/paste of cashews
1. In a pan dry roast the cashews on low heat.
2. Transfer them to a plate and let them cool down.
3. Add cashews in a mixer jar and make a fine powder or water to make a fine paste.
Step 3: Make the tomato puree
1. Make a cross-cut on the tomatoes and place them in a pan.
2. Add water and boil for 10-15 minutes until soft.
3. Let them cool down and peel off the skin.
4. Put tomatoes in a mixer jar and make a puree.
5. Sieve the puree to remove the seeds.
Step 4: Fry the marinated chicken
1. Melt the 4 tablespoons of butter in a pan.
2. fry the marinated chicken on each side for 7-8 minutes on medium heat.
Step 5: Prepare the Butter Chicken Gravy
1. Add the cashew powder and chicken to tomato puree.
2. Cover and cook for 15 minutes on low heat.
3. Add the remaining 2 tablespoons of butter, dried fenugreek leaves and cream.
4. Simmer for another 5 minutes on low heat, allowing the flavours to combine.
Step 6: Serve
1. Garnish with a drizzle of cream and fenugreek leaves.
2. Serve hot with naan, roti, or steamed basmati rice.
Enjoy your delicious Butter Chicken!
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