Discover Genuine Indian Butter Chicken Recipe – Must-Try Ultimate Chicken Makhni: Genuine Indian Formula Worth Trying!
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All Recipes: https://www.sunerakitchen.com
Written Recipe: https://www.sunerakitchen.com/recipe/chicken-recipes/authentic-indian-butter-chicken-recipe—ultimate-recipe-chicken-murgh-makhni
Ingredients:
For the chicken marinade:
500g boneless and skinless chicken breasts sliced into bite-sized portions
1/4 cup yogurt
1 teaspoon ginger-garlic paste
1/2 teaspoon salt
1 teaspoon Kashmiri chilli powder
1/2 teaspoon garam masala
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
For the Spiced Gravy:
2-3 tablespoons mustard oil
2 tablespoons ghee or vegetable oil
50g butter
1/4 cup heavy cream
2 large onion, diced
1 tablespoon ginger-garlic paste
3 large tomatoes
10-12 cashews
1 teaspoon salt or to taste
11/2 teaspoons coriander powder
11/2 teaspoons Kashmiri chilli powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
1/2 cup water
1 teaspoon garam masala
1 tablespoon sugar
1/2 teaspoon kasoori methi/fenugreek leaves
2 tablespoons lemon juice
For garnish:
Heavy cream
Fenugreek leaves
Sliced Ginger
Procedure:
Combine the chicken with all the ingredients for the chicken marinade in a bowl. Allow it to marinate for a minimum of 15-20 minutes (or overnight).
Once 20 minutes have passed, heat mustard oil in a large pan on medium-high heat.
Add chicken pieces in two or three batches, making sure not to overcrowd the pan.
Fry for just 3 minutes on each side until brown. Set aside and keep warm.
In the same pan, heat ghee or oil.
Sauté the onions for approximately 2-3 minutes.
Add ginger-garlic paste and sauté until fragrant, for about a minute.
Add tomatoes and sauté for 2 minutes.
Include cashews, salt, coriander powder, Kashmiri chilli powder, chilli powder, cumin powder, turmeric powder, and pepper powder. Stir & cook for a minute.
Add 1/2 cup water. Cover and cook for 15 minutes.
Stir occasionally until the sauce thickens and achieves a deep brown-red hue.
Remove from heat and let it cool.
Blend the mixture in a blender until smooth. Add a little water if necessary.
Melt the butter in a pan and strain the blended sauce.
Mix in garam masala, kasoori methi/fenugreek leaves, and cream.
Cook for a minute, then add chicken.
Cook for 8-10 minutes or until the sauce thickens.
Incorporate sugar and lemon juice and mix thoroughly.
Garnish with cream, fenugreek leaves, and ginger slices.
Serve with freshly made naan or rice.
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Credit: YouTube/Sunera Kitchen
