How To Make Murgh Makhani Food

MURGH MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
• Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
• Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
• Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

HOW TO MAKE MURGH MAKHANI

Steps:

• Wash the Chicken.
• Take the boneless chicken thighs and wash them in cold water. Put them into a colander and pat dry with a kitchen cloth.
• Add the 50g of garlic and ginger paste to the bowl, along with half a teaspoon of salt.
• Using your hands to mix everything together in the colander, to make sure the chicken gets a really even coating of the mix.
• Put 65ml of natural yoghurt into a new bowl. Add half a tablespoon of oil and half a tablespoon of chilli powder.
• Whisk these ingredients together.
• Cover the chicken with the whisked mixture. Once again use your hands to make sure that the chicken is thoroughly coated in the mixture. Add a tablespoon of vegetable oil and keep mixing.
• Cover the chicken in cling film and put it in a refrigerator.
• Leave the chicken to marinate for no less than 4 hours.
• After 4 hours, put the pieces of chicken on some greaseproof paper, and place under the grill for 10 to 15 minutes. There is no need to turn them.
• Remove the chicken from the grill and leave to cool for a few minutes. Then cut it into bite-sized pieces. Cover with cling film or plastic wrap and put it back in the refrigerator.
• Start by peeling and finely chopping 15g of ginger. Then heat 40ml of vegetable oil in a large saucepan, on a medium to high heat.
• When the oil is hot, add the four sticks of cinnamon to the pan.
• Then, add the 5 cardamom pods.
• 5 cloves.
• and a few bay leaves.
• stir for a couple of minutes, then add the chopped ginger, cook for a further minute and add the 6 green chillies.
• Put the 750 g of fresh, whole tomatoes into the pan and stir. Turn the hob down to a medium heat and carry on stirring for a couple of minutes. Turn the heat down low and leave to sit for about a minute. Then add 100ml of water, put the lid on, and leave to simmer for about 25 minutes until the tomatoes are cooked to a purée.
• Take the pan off the heat. Remove any whole spices.
• Now you need to crush the tomato mixture into a paste like consistency. You could use a wooden spoon, but a blender is preferable. Blend until smooth.
• Use a sieve to strain the puréed mixture into the saucepan to get rid of any lumps. Add a little water to get all the mixture out. Put the pan on a high heat to bring it back to the boil.
• In the meantime, use the blender to grind about two thirds of the cashew nuts, that's 50g, into powder. Then add a tiny amount of water and blend into a paste.
• Once the sauce is hot and bubbling, add one tablespoon of tomato paste.
• Then the ground cashew nuts. Add a little water to the blender to get all the paste out.
• Add half a teaspoon of chilli powder.
• and a tablespoon of honey.
• and stir for about 3 minutes.
• Then add 50g of butter and stir until it melts. Next, a generous sprinkling of salt. Leave the sauce for about 5 minutes and then stir in one teaspoon of Kasoori methi, which are the ground dried fenugreek leaves.
• Leave the sauce gently bubbling over a medium heat and move onto stage.
• Finish the sauce.
• In another frying pan melt a little butter. Use a sharp knife to roughly chop the remaining third, or 25 g, of the cashew nuts and add them to the pan. Then, throw in the seasoned chicken tikka that you grilled earlier.
• Fry for about 3 minutes on a high flame.
• Add the sauce.
• Cover the chicken with the sauce. Then add 60 ml of single cream.
• Then stir the chicken and sauce together for about 3 minutes. It should be simmering while you do this.
• Serve.
• Decorate with a little drizzle of cream and serve with naan bread or rice.

INDIAN BUTTER CHICKEN (MURGH MAKHANI)

Steps:

• Melt the butter and oil in a skillet over medium heat. Add the chicken, onion and garlic and stir fry it until the chicken is cooked and the onions are translucent. Pour contents into the slow cooker.
• Add remaining ingredients and mix gently.
• Cook on high for 3-4 hours. Season with salt and pepper, to taste. Serve over steamed basmati rice and with Naan bread for dipping.

MURGH MAKHANI (BUTTER CHICKEN)

Steps:

• Cut chicken into chunks.
• In a bowl, add the chicken and all of the marinade ingredients.
• Mix well and marinate in the refrigerator for at least 2 hours and up to 24 hours.
• In a medium size pan, melt the ghee over medium heat.
• Add in the onion, stir, and cover for 4-5 minutes.
• Add the chicken and marinade to the pan and cook, uncovered, for 4-5 minutes. Chicken will not brown or whiten very much, this is ok.
• Add the bay leaf, cinnamon stick, and clove, and fry for 1 minute.
• Add the ginger and garlic, and fry for 30 seconds, stirring constantly.
• Add the green chili and tomato puree, and mix well.
• Add all of the spice mix and mix well.
• Allow the curry to come to a boil and then lower the heat and let simmer for 10 minutes till most of the juice from the tomatoes evaporates.
• Add the dried fenugreek leaves and allow it to cook for another 2 minutes.
• Stir in the butter until it melts.
• Stir in the yogurt and milk until desired consistency is reached.
• Garnish with cilantro and serve.

BUTTER CHICKEN - (MURGH MAKHANI)

Steps:

• Perforate the chicken pieces with either fork tines or with little knife cuts. (The idea is to allow the marinade to penetrate the pieces somewhat and have more surface areas to cling to.) Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours in the refrigerator, overnight if possible for best results.
• Heat half the butter on medium in a heavy-bottomed pan and put in the chicken along with the marinade. Cover and cook for about 25 minutes or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
• Heat the remaining butter in a saucepan and add the red chilli powder, coriander, cumin and black pepper. (See TIP at bottom) Fry for a few seconds. (See Step 6 Tip.).
• Add the chopped tomatoes, sugar and salt and cook uncovered on medium for about 7 minutes until the puree thickens and the fat separates. Stir in the whisked cream and reduce the heat to low.
• Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
• Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
• TIP: For a thicker and richer gravy cashewnut paste (soak cashews in water for an hour or so and grind them) can be added while making the gravy in step 3 -- fry it along with the spice powders and then proceed as above.

MURGH MAKHANI - MOGHUL BUTTER CHICKEN

Steps:

• Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
• Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
• For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.
• Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
• Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.