Classic Butter Chicken (Murgh Makhani)

If you love Indian food this is a must try recipe !

INGREDIENTS:

For the marinade:

* 600g boneless, skinless chicken breast, cut into roughly 1-inch cubes

* 2 tablespoon (tbsp) full-fat plain yogurt

* 1 tbsp ginger garlic paste

* 1 teaspoon (tsp) coriander powder

* 1/2 tsp turmeric powder

* 1 tsp garam masala

* 1 tsp Kashmiri red chilli powder

* 1 tsp grounded black pepper

* 1 tsp cumin powder

* Salt to taste

For the sauce:

* Handful of cashews

* 2 tsp melon seeds

* 3-4 tbsp butter

* 3 tsp ginger garlic paste

* 3 tomatoes

* 2 onions

* 2 tsp coriander seeds

* 3 dried red chillies

* 1 inch cinnamon stick

* 6 peppercorns

* 1 black cardamom

* 3 green cardamom

* 2 tsp garam masala

* 1/2 tsp turmeric powder

* 2 tsp red chilli powder

* 1 tsp Kashmiri red chilli powder

* Salt

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METHOD:

Step 1- Marinate the chicken with the yogurt, ginger garlic paste, chilli powder, black pepper powder, garam masala, salt, turmeric, cumin powder & mix to coat well.

Cover with plastic wrap and refrigerate for at least 3-4 hour, or up to overnight.

Step 2- Heat a pan over medium-high heat. Add 1 tbsp of oil to the pan. Once the oil is hot, add chicken and cook until it is cooked through. Once cooked, transfer the chicken into a separate dish. Cover and set aside for later.

Step 3- Heat a pan over medium heat. Add 1 tbsp of oil & 1 small cube of butter. Once the oil is hot add cashews and roast them for around 2-3 mins. Then add 2 roughly chopped onions and cook until they become translucent. Do not brown the onion. Then add 2 tbsp coriander seeds followed by 3 dried red chillies, 1 inch of cinnamon stick, 1 black cardamom, 3 green cardamom, 6 peppercorns and 1 tbsp of melon seeds. Cook this for 10-12 mins. Add 3 tsp garlic ginger paste and cook for 3-4 mins. Stir in the tomato and cook for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off. As soon as you add tomato sprinkle some salt (as per your taste). Add one more small cube of butter. Stir and cook for 2 to 3 mins. Turn off the heat. Transfer the paste to a blender and blend into a smooth paste.

Step 4- Place a pan over medium heat and melt 2 tablespoons of butter. As soon as the butter melts, add 1/2 tsp turmeric powder, 2 tsp red chilli powder, 1 tsp kashmiri red chilli powder and mix well. Now add the blended paste to the pan and combine it well. Add around 1 cup of water to the paste and stir to make a smooth sauce.

As the sauce begins to boil, add the cooked chicken and mix. Then add 1 tsp cumin powder, 2 tsp garam masala, 2 tsp kasuri methi, 2 tsp grounded black pepper, 1/2 tsp fennel powder, 2 tsp tomato ketchup and 1/4 cup heavy cream. Stir well. Cover the pan and simmer for 5 minutes. Then add some freshly chopped coriander and turn off the heat.

Serve the Butter Chicken with steamed basmati rice, roti, or naan.

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Видео Classic Butter Chicken (Murgh Makhani) канала Natasha