Butter Chicken – Murgh Makhani
www.cookingcurries.com
www.cookingcurries.com
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Ingredients

  • To Marinate and Fry the Chicken
  • about 1½ lbs chicken breast, boneless and skinless
  • ½ teaspoon crushed garlic, about 3 pods
  • ½ tsp grated ginger
  • ½ tsp cayenne
  • juice from ½ lime
  • salt to taste
  • 2 oz or 1 /2 stick of unsalted butter
  • ¼ cup sunflower oil
  •  
  • For the Makhani Sauce Base
  • 2 tbsp unsalted butter
  • ½ red onion, chopped
  • ½ tsp turmeric powder
  • ½ tsp kashmiri chilli powder ( this has less heat but has a prominent red color)
  • 2 roma tomatoes, chopped
  • 3 tbsp cashew nuts, soaked in water
  • 1 tsp garam masala powder
  • 1 Thai green chilli / serrano pepper, roughly chopped ( you can skip this if it might get too hot)
  • ½ tsp sugar
  • ⅓ cup heavy cream ( or use half cream and half whole milk)
  • 2 tbsp kasuri methi / dried fenugreek leaves

Instructions

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