dinner recipes

Indian butter chicken (Makhani Murgh)

Indian butter chicken (Makkhani Murgh)

Course: Main Course
Keyword: amazing chicken recipe, chicken recipe, indian chicken
Servings: 5

Ingredients

  • 1 kg chicken
  • 2 tbsp chilli powder
  • 1 g salt
  • 1 tbsp lemon juice
  • 250 g yoghurt
  • 2,5 tbsp ground fenugreek
  • 1 tbsp turmeric
  • 2 tbsp garam masala
  • 1,5 tbsp oil
  • 1,5 tbsp ground ginger
  • 1,5 tbsp garlic paste
  • As needed oil/butter/ghee
  • 4 pods cardamom
  • 1 pod black cardamom
  • 4 cloves garlic
  • 1 cinnamon stick
  • 1 tbsp fenugreek seeds
  • 1 cm fresh ginger
  • 3 green chilli peppers
  • 1 kg tomatoes, chopped
  • As needed salt
  • As needed water
  • 10 almonds, puréed
  • As needed sugar
  • 120 g cream

Instructions

  • Season the chicken with 1 tsp chili powder, salt, and the lemon juice.
  • Marinate for at least 20 minutes.
  • Mix the yoghurt, 1.5 tsp ground fenugreek, turmeric, 1 tsp garam masala, 1.5 tsp oil, ginger powder, and garlic paste and use this to marinate the chicken.
  • Put the chicken in the refrigerator for at least three hours to marinate. Marinating the chicken overnight will give you the best result.
  • Put the chicken on skewers and fry in a frying pan until done. Keep brushing the chicken with oil, butter, or ghee while frying, so that the chicken does not dry out.
  • Heat the oil and butter or ghee in a large pan.
  • Add the green and black cardamom pods, two cloves of garlic, and the cinnamon stick.
  • Fry briefly and add the fenugreek seeds.
  • Grind the ginger and remaining garlic cloves into a paste.
  • Chop the green chilli peppers and add to the ginger and garlic paste.
  • Allow the mixture to cook gently for eight minutes.
  • Add the chopped tomatoes, 1 tsp of chilli powder, and salt and leave to cook for fifteen to twenty minutes until you have a thick sauce.
  • Purée the sauce until smooth. If the sauce is too thick, add a little water to make it a bit thinner.
  • Add the almond purée and bring back to the boil. Leave it to simmer on a gentle heat for around fifteen minutes.
  • Then add a little sugar and 1 tsp ground fenugreek.
  • Add the grilled chicken pieces to the sauce, making sure that all the pieces are covered. Allow to simmer on low heat for eight more minutes.
  • Add the grilled chicken pieces to the sauce, making sure that all the pieces are covered. Allow to simmer on low heat for eight more minutes.

The best Indian chicken you’ll ever taste!

The marinade makes this chicken succulent and soft. 

indian chicken

Serving suggestions:

  • Serve with rice or potatoes.
  • As a main dish with components of rice, tomato, and garam masala.

Indian butter chicken (Makkhani Murgh)

Course: Main Course
Keyword: amazing chicken recipe, chicken recipe, indian chicken
Servings: 5

Ingredients

  • 1 kg chicken
  • 2 tbsp chilli powder
  • 1 g salt
  • 1 tbsp lemon juice
  • 250 g yoghurt
  • 2,5 tbsp ground fenugreek
  • 1 tbsp turmeric
  • 2 tbsp garam masala
  • 1,5 tbsp oil
  • 1,5 tbsp ground ginger
  • 1,5 tbsp garlic paste
  • As needed oil/butter/ghee
  • 4 pods cardamom
  • 1 pod black cardamom
  • 4 cloves garlic
  • 1 cinnamon stick
  • 1 tbsp fenugreek seeds
  • 1 cm fresh ginger
  • 3 green chilli peppers
  • 1 kg tomatoes, chopped
  • As needed salt
  • As needed water
  • 10 almonds, puréed
  • As needed sugar
  • 120 g cream

Instructions

  • Season the chicken with 1 tsp chili powder, salt, and the lemon juice.
  • Marinate for at least 20 minutes.
  • Mix the yoghurt, 1.5 tsp ground fenugreek, turmeric, 1 tsp garam masala, 1.5 tsp oil, ginger powder, and garlic paste and use this to marinate the chicken.
  • Put the chicken in the refrigerator for at least three hours to marinate. Marinating the chicken overnight will give you the best result.
  • Put the chicken on skewers and fry in a frying pan until done. Keep brushing the chicken with oil, butter, or ghee while frying, so that the chicken does not dry out.
  • Heat the oil and butter or ghee in a large pan.
  • Add the green and black cardamom pods, two cloves of garlic, and the cinnamon stick.
  • Fry briefly and add the fenugreek seeds.
  • Grind the ginger and remaining garlic cloves into a paste.
  • Chop the green chilli peppers and add to the ginger and garlic paste.
  • Allow the mixture to cook gently for eight minutes.
  • Add the chopped tomatoes, 1 tsp of chilli powder, and salt and leave to cook for fifteen to twenty minutes until you have a thick sauce.
  • Purée the sauce until smooth. If the sauce is too thick, add a little water to make it a bit thinner.
  • Add the almond purée and bring back to the boil. Leave it to simmer on a gentle heat for around fifteen minutes.
  • Then add a little sugar and 1 tsp ground fenugreek.
  • Add the grilled chicken pieces to the sauce, making sure that all the pieces are covered. Allow to simmer on low heat for eight more minutes.
  • Add the grilled chicken pieces to the sauce, making sure that all the pieces are covered. Allow to simmer on low heat for eight more minutes.

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