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:

Quickview
491k Calories
44g Protein
30g Total Fat
8g Carbs
19% Health Score
Limit These
Calories
491k
25%

Fat
30g
47%

  Saturated Fat
16g
104%

Carbohydrates
8g
3%

  Sugar
3g
4%

Cholesterol
198mg
66%

Sodium
614mg
27%

Get Enough Of These
Protein
44g
89%

Vitamin B3
21mg
106%

Selenium
65µg
93%

Vitamin B6
1mg
81%

Phosphorus
484mg
48%

Vitamin A
1556IU
31%

Vitamin B5
3mg
31%

Potassium
1001mg
29%

Magnesium
76mg
19%

Vitamin C
15mg
19%

Vitamin B2
0.26mg
16%

Manganese
0.31mg
15%

Vitamin B1
0.19mg
13%

Vitamin E
1mg
11%

Zinc
1mg
11%

Vitamin K
10µg
10%

Iron
1mg
10%

Copper
0.19mg
9%

Vitamin B12
0.48µg
8%

Fiber
1g
8%

Calcium
61mg
6%

Folate
24µg
6%

Vitamin D
0.65µg
4%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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