Cooked - Murgh Makhani (butter Chicken)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Murgh Makhani (butter Chicken)

1.0

1kg lamb (with bones) or a whole roast chicken that you shred the meat from (this makes it SO GOOD), or 700g of paneer/veg

½ pot of yogurt

1.5 tbsp minced garlic

1 tbsp minced ginger

2 tsp garam masala

1 tsp turmeric

1 tsp cumin

2 tsp chilli powder (or less if you prefer less spicy)

1 tsp salt

1 tbsp butter (if you can stomach this haha)

1 big onion

1.5 tbsp minced garlic

1 tbsp minced ginger

2 tsp cumin

2 garam masala

1 tsp coriander

1 tsp chilli powder

2 tins tomatoes

1 tbsp sugar

250g cream

1 tsp dried fenugreek (if you can get it)

Mix all marinade ingredients and leave for as long as you can
Brown your protein in a HOT pan until it's a bit crispy, then put aside
Sweat your onions for about 5 mins in oil until soft
Add the butter, garlic, ginger, spices and cook for another 1 minute
Add the tinned tomatoes and salt and cook for about 2 hours for chicken and paneer, or 4-6 hours for the lamb.
Optional step if meat is in chunks: remove the meat and blend the sauce until smooth (v restaurant of you)
Finish with the cream, sugar and fenugreek, and simmer for a further 5-10 minutes with the meat re-combined.
Serve with rice, coriander and naan.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 51 weeks ago

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