Steps to Make Quick Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani).

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, butter chicken (murgh makhani). One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Butter Chicken (Murgh Makhani) is one of the most favored of recent trending meals in the world. It's simple, it's fast, it tastes yummy. It's appreciated by millions every day. They're fine and they look wonderful. Butter Chicken (Murgh Makhani) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook butter chicken (murgh makhani) using 24 ingredients and 7 steps. Here is how you cook it.

Ingredients requirements - Butter Chicken (Murgh Makhani):

1. You need of To Marinate the Chicken:.
2. Give 2 Chicken Breast.
3. Give 1 tbsp ginger and garlic paste.
4. You need 1 tsp chilli powder.
5. Need 1 tsp garam masala.
6. You need 1 tsp for turmeric.
7. Provide 1 tsp cumin powder.
8. You need 1/2 tsp of salt.
9. Require 1/2 tsp corriander powder.
10. Give 1 tbsp of lemon juice.
11. Provide 2 tbsp oil.
12. Prepare of To make the base sauce:.
13. Give 3 of Onions.
14. Require 15-20 Cashews Nuts.
15. You need 2 - Dried Chillies.
16. Give 2 tbsp tomato paste.
17. Provide for Salt as per taste.
18. Prepare 1/2 tsp - sugar.
19. Give - Dry Spices(3 cloves, 1 star anise, 1/2 Cinnamon stick, 1 big elachi).
20. You need 1 tsp of cumin powder.
21. Provide 1 tsp coriander powder.
22. Provide 1/2 tsp red chilli powder (optional).
23. Prepare 50 g - butter.
24. Require 30-40 ml - double cream.

Butter Chicken (Murgh Makhani) step by step:

1. In a large bowl, whisk together lemon juice, oil,turmeric, garam masala, cumin powder,coriander powder, chilli powder, ginger& garlic paste. Add chicken and toss until fully coated. Let marinate for 1-2 hours. (preferable overnight).
2. In a large pot over the medium heat, melt 2 tablespoons butter. Working in batches, add chicken and cook until golden all over, about 2 minutes per side. Transfer to a plate..
3. Reduce heat to medium and melt 2 tablespoons butter. Add the dry chillies, Cashew nuts and diced onions.Cook until soft, about 5 minutes. Add 300ml water and cook until fragrant..
4. Once the onions cooked and water start to boil, take it off the heat. Drain all the water and blitz the onions and cashews nuts. Do not throw the water away. Keep it aside..
5. Heat up some butter.Add the dry spices (as listed above in the ingredients list), cumin powder, coriander and red chilli powder. Cook until fragrant. Add the onions and cashew purée and tomato purée into the dry spices. Stir it and return chicken to sauce with same water that cooked onions and cashews nuts. Add salt n 1/2tsp sugar. Let simmer until the chicken is cooked through, about 8 minutes..
6. Stir in double cream and remaining 2 tablespoons butter..
7. Garnish with coriander and serve warm over rice with naan or Roti..

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