Murgh Makhani (India Butter Chicken)

Name: How to cook Murgh Makhani (India Butter Chicken) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-6 servings
Cuisine: Us

Introduce

Chef :

fenway

Murgh Makhani (India Butter Chicken)

When I visited India I had a great chicken dish that they called Murgh Makhani or butter chicken. It was so good that I finally tried to make it and it turned out great.

Ingredient

Food ration :

3-6 servings

Cooking time :

30 minutes

1-2 lbs

boneless, skinless chicken thighs cut into bite size

1/2 cup

cashews, soaked 20 minutes in water

1 cup

Cooking instructions

* Step 1

Mix all marinade ingredients in a large bowl. Add chicken and stir to coat chicken. Cover and place in the refrigerator overnight.

* Step 2

Next day remove marinating chicken and allow to come to room temperature. Add oil to a large pan and heat on medium high heat. When sizzling, add chicken to pan and brown. Cook to just done. Remove chicken to a bowl.

* Step 3

Add ghee and onions to the pan and soften on medium heat.

* Step 4

Add garlic and ginger to pan. Stir for 30 seconds until fragrant. Add Garam masala, cumin and red chili powder to pan. Stir for 30 seconds until fragrant.

* Step 5

Add diced tomatoes to pan and simmer for 10 minutes while occasionally stirring. If mixture gets too dry add in some chicken stock.

* Step 6

Transfer pan contents to a blender. Separate cashews from the water and add to the blender. Put blender on high until sauce is smooth. Return sauce to the pan. It will be thick.

* Step 7

Add cream to pan, mix and bring to a boil. Add chicken, with juices, to the pan and simmer while covered for 5-10 minutes. The sauce is supposed to be thick but if you prefer a “thinner sauce” you can add cream or chicken stock to the pan.