Murgh Makhani is a delicious Indian curry that combines chicken with a unique blend of spices, onion, and a creamy tomato and cream sauce. Its intense flavors and smooth texture make it an irresistible dish for lovers of Indian food. A delight for the palate.
Indian-style butter chicken is a delicious fusion of flavors and aromas that will captivate your palate.
The mixture of spices and the creamy sauce make this dish a unique culinary experience.
Undoubtedly, a perfect option to enjoy in the company of family and friends.
Murgh Makhani or Butter Chicken Style Indian
Ingredients
500 grams of boneless chicken
1 tablespoon of grated ginger
5 chopped garlic cloves
120 milliliters of yogurt
1 lime
2 tablespoons of coriander powder
1 teaspoon of cinnamon powder
2 teaspoons of ground chili
1 small bunch of saffron threads
1 tablespoon of salt
1 teaspoon of pepper
5 tablespoons of butter
2 tablespoons of oil
1 onion
1 cup of crushed tomato
2 cloves
1 teaspoon of ground cumin
1 teaspoon of garam masala
1 teaspoon of turmeric
1 teaspoon of fenugreek
2 tablespoons of chopped cilantro
1 tablespoon of cashew paste
125 milliliters of cream
Preparation
Step 1 : The chicken is mixed with a teaspoon of ginger, 3 chopped garlic cloves, yogurt, lime juice, coriander powder, cinnamon, ground chili, cumin, saffron threads, salt, and pepper, letting it marinate for 8 to 12 hours.
Step 2 : Place the chicken on a greased baking sheet and cook over medium heat for 10 minutes.
Step 3 : Then, remove and set aside.
Step 4 : In a hot skillet over medium heat with butter, cook the onion, garlic, and ginger.
Step 5 : Add all spices (except fenugreek) and the cashew paste, mixing well.
Step 6 : Incorporate the tomato purée and bring to a boil, then continue cooking for 5 minutes over low heat.
Step 7 : Blend this sauce and strain it.
Step 8 : Add the sauce to the chicken along with the cream and cook for an additional 10 minutes.
Step 9 : Then, remove from heat and add the fenugreek leaves and cilantro.
Step 10 : Finally, serve with white rice.
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