Cooked - Butter Chicken (murgh Makhani)

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Home Pricing Community My Recipes

Butter Chicken (murgh Makhani)

1.0

500g chicken thighs

3 tbsp ginger-garlic paste

½ lemon

1 tsp salt

½ cup yoghurt

2 tsp Kashmiri chilli

2 tsp turmeric

1 tsp cracked pepper

2 tsp kasuri methi

2 tsp garam masala

2 tbsp oil

Butter/ghee to baste

5–6 tbsp oil

4 bay leaves

2 cinnamon sticks

5 cloves

5–6 green cardamoms

2 sliced onions

2-inch ginger

6 garlic cloves

4 tomatoes

2 mild green chillies

8–10 soaked cashews

Hot water

2 tbsp oil

100g butter

1 tbsp Kashmiri chilli

3 tbsp coriander powder

4–5 tbsp butter

50g cream

Marinate 500g chicken thighs with ginger-garlic paste, lemon juice, salt, yoghurt, Kashmiri chilli, turmeric, cracked pepper, kasuri methi, and garam masala
Cook the marinated chicken tikka with 2 tbsp oil and baste with butter/ghee
Heat 5–6 tbsp oil and temper with bay leaves, cinnamon sticks, cloves, and green cardamoms
Add sliced onions and cook until golden
Add ginger and garlic cloves, then add tomatoes and green chillies
Add turmeric, Kashmiri chilli, and soaked cashews to the sauce
Add cooked chicken tikka to the sauce with hot water
In a separate pan, heat 2 tbsp oil with 100g butter and add Kashmiri chilli and coriander powder
Add the kasuri methi to the butter mixture
Combine the butter chicken base with the sauce
Finish with 4–5 tbsp butter and 50g cream
Season with salt to taste
Optional: Add live charcoal with ghee for smoky flavour

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 31 weeks ago

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