Murgh Makhani (Indian Butter Chicken)

Murgh Makhani (Indian Butter Chicken)

    Murgh Makhani

    The best of an Indian restaurant at home becomes possible with this butter chicken recipe! If you are not familiar with this dish, I strongly advise you to try it right away, the creamy and spicy sauce with chicken pieces is an absolute delight!


    4 chicken cutlets

    2 shallots

    4 beautiful ripe tomatoes

    4 tablespoons full of cream

    1 yoghurt for the marinade

    125 ml of light semi-thick cream for the sauce

    1 teaspoon garlic puree

    1 teaspoon ginger puree

    2 tablespoons of lemon juice

    1 tablespoon of garam massala

    4 green cardamoms

    1 stick of cinnamon

    1/2 teaspoon ground cumin

    1 teaspoon ground coriander

    1 teaspoon paprika or chilli powder



    Orange dye

    Coriandrum leaves

    3 tablespoons of ghee

    Murgh Makhani


    Cut up the chicken and marinate in a salad bowl by mixing half of the cream (or yoghurt), cumin, coriander, paprika or and chilli, garlic, ginger, lemon juice, salt and pepper. Knead and marinate overnight.

    The next day, cook the chicken in the oven in the grill position. Take it out as soon as it is seared without it becoming well browned (black). During the cooking time, heat the ghee, add the finely chopped shallots, cardamom, a little crushed garlic and ginger.

    Simmer and then add the peeled and crushed tomatoes and the garam massala. Simmer until it is completely reduced. Add the cream, the coloring and mix.

    Stir in the chicken and cook for a few minutes. The sauce should be thick and keep its color.

    Serve with coriander leaves.

    @Posted by
    writer and blogger, founder of GOLD INFO .