Indian Butter Chicken (Authentic Murgh Makhani)
Learn to make homemade butter chicken. You can take pleasure in the tender chicken pieces cooked in a buttery sweet, tangy creamy tomato curry.
Equipment
- Knife and cutting board
- mixing bowls & airtight container
- spatula or spoon
- Skewers (metal or wood)
- Cast iron skillet (or skillet for frying)
- Dutch oven or pot
- blender
Ingredients
GARLIC GINGER PASTE
- 40 g (6 inches) ginger
- 80 g (30 cloves) garlic
- 2 fl oz (4 tbsp) water
MARINADE
- 80 g (4 tbsp) garlic ginger paste
- 480 g (16 oz) chicken thighs skinless
- 120 g (½ c) full fat yogurt
- 2.4 g (1 ¼ tsp) garam masala
- 3 g (1 tsp) turmeric
- 2.6 g (1 tsp) Kashmiri chile powder
- 7 g (2 tsp) salt
- 2 g (1 tsp) cumin
- 75 fl oz (4 tsp) lemon juice
CURRY
- 140 g (1 small) yellow onions
- 56 g (4 tbsp) ghee
- 80 g (4 tbsp) garlic ginger paste
- 1.2 g (½ tsp) paprika
- 28 fl oz (3 ½ c) tomato puree
- 16 fl oz (2 c) filtered water
- 18.5 g (4 tsp) white granulated sugar
- 4 fl oz (½ c) heavy cream
- 9.75 g (3 tsp) salt
- 19 g (2 tbsp) cashews
- 3.6 g (1 ¼ tsp) garam masala
- 3 g (1 tsp) turmeric
- 1.2 g (½ tsp) Kashmiri chile powder
- fenugreek leaves optional topping
- 2.5 g (1 tsp) cumin
Instructions
GARLIC GINGER PASTE
- In a blender or food processor, mix the garlic, ginger and water. Blend until the ingredients become into a smooth paste. Scrape the sides of the bowl at intervals to mix all the ingredients correctly.
MARINADE
- Cut the thighs of your chicken into thin slices , about one-quarter inch thick, and a couple of inches long. Place all the pieces in an container with lid.
- A bowl is used to mix the marinade ingredients, and mix it until thoroughly.
- Pour the marinade on the chicken pieces. Use a spatula or clean hands to coat all the chicken pieces with marinade. Cover the chicken with a lid and put in the fridge to marinate for at most 4 hours (or best over night).
BUTTER CHICKEN
- Remove the chicken from the refrigerator at least 30 min prior to cooking, so that it cooks more evenly.
- Place all the meat evenly on skewers.
- Heat your pan to medium-high heat . Drizzle a bit of vegetable oil (or neutral oil) in the event that it is needed. Cook your skewers in the pan for approximately 1-2 minutes on each side until they're golden brown and seared. Remove them from the pan after all sides have been cooked (and they register at 135 degrees using the meat thermometer) and place them in a bowl until later.
- In a dutch oven , add half of the ghee along with all onions. Sauté the onions for about 30 seconds or until they are slightly soft.
- Add the garlic ginger paste , and stir. Continue to cook for 30 seconds or so until it becomes the garlic is fragrant.
- Incorporate your turmeric mix, Kashmiri chilli powder as well as cumin, paprika and turmeric and cook for around 1 minute.
- Garam masala, tomatoes puree cashews sugar, salt as well as water, to the saucepan and mix until well-combined. The liquid should be brought to a simmer and lower the temperature to a simmer after 10 minutes.
- Transfer the liquid into the blender and process until it's smooth and no chunks. Return the liquid to the pot, and add the chicken.Bring the water to a boil, then reduce the heat to simmer for about 10 minutes so that the chicken to cook. Then , add the heavy cream, as well as the remaining Ghee.
- Check the taste of the chicken with butter and add salt and pepper or sugar, if needed. Serve with fenugreek leaves, to serve it with Naan as well as basmati rice.