Butter Chicken - (Murgh Makhani)
Need a gluten free main course? Butter Chicken - (Murgh Makhani) could be an amazing recipe to try. This recipe serves 4 and costs $2.78 per serving. One serving contains 495 calories, 45g of protein, and 31g of fat. It is a budget friendly recipe for fans of Indian food. From preparation to the plate, this recipe takes about 50 minutes. A mixture of salt, ground coriander, cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. A few people made this recipe, and 16 would say it hit the spot. It is brought to you by Food.com. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is solid. Similar recipes include Butter Chicken (Murgh Makhani), Indian Butter Chicken (Murgh Makhani) - Lightened, and Murgh Makhani.
Servings: 4
Ingredients:
1 teaspoon black pepper
2 tablespoons melted butter (garnish)
4 tablespoons butter
1 tablespoon cashews, to thicken (optional)
1 3⁄4 lbs boneless chicken breasts, cut into pieces
finely chopped cilantro (coriander leaves, garnish)
1 tablespoon fresh cream, whisked
fresh cream (garnish)
2 teaspoons garlic paste
2 teaspoons ginger paste
2 teaspoons finely chopped gingerroot
2 teaspoons green chilies
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon vinegar or 1 tablespoon lemon juice
1 small onion, minced into a paste
1 teaspoon red chili powder (heat level)
4 roma tomatoes, chopped
salt, to taste
sugar, to taste (I use a pinch only)
1 tablespoon yogurt
Equipment:
knife
frying pan
sauce pan
Cooking instruction summary:
Perforate the chicken pieces with either fork tines or with little knife cuts. (The idea is to allow the marinade to penetrate the pieces somewhat and have more surface areas to cling to.) Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours in the refrigerator, overnight if possible for best results.Heat half the butter on medium in a heavy-bottomed pan and put in the chicken along with the marinade. Cover and cook for about 25 minutes or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.Heat the remaining butter in a saucepan and add the red chilli powder, coriander, cumin and black pepper. (See TIP at bottom) Fry for a few seconds. (See Step 6 Tip.).Add the chopped tomatoes, sugar and salt and cook uncovered on medium for about 7 minutes until the puree thickens and the fat separates. Stir in the whisked cream and reduce the heat to low.Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.TIP: For a thicker and richer gravy cashewnut paste (soak cashews in water for an hour or so and grind them) can be added while making the gravy in step 3 -- fry it along with the spice powders and then proceed as above.
Step by step:
1. Perforate the chicken pieces with either fork tines or with little knife cuts. (The idea is to allow the marinade to penetrate the pieces somewhat and have more surface areas to cling to.)
2. Mix well the ingredients for the marinade and rub into the chicken pieces.
3. Let it marinate for a few hours in the refrigerator, overnight if possible for best results.
4. Heat half the butter on medium in a heavy-bottomed pan and put in the chicken along with the marinade. Cover and cook for about 25 minutes or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
5. Heat the remaining butter in a saucepan and add the red chilli powder, coriander, cumin and black pepper. (See TIP at bottom) Fry for a few seconds. (See Step 6 Tip.).
6. Add the chopped tomatoes, sugar and salt and cook uncovered on medium for about 7 minutes until the puree thickens and the fat separates. Stir in the whisked cream and reduce the heat to low.
7. Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed.
8. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.Just before serving pour melted butter over the curry.
9. Garnish with a swirl of fresh cream and finely chopped coriander leaves.TIP: For a thicker and richer gravy cashewnut paste (soak cashews in water for an hour or so and grind them) can be added while making the gravy in step 3 -- fry it along with the spice powders and then proceed as above.
Nutrition Information:
covered percent of daily need
