Butter Chicken/ Murgh Makhni Recipe

Creamy, tangy and rich tomato sauce gravy coats the marinated and fried chicken pieces to become this indulgence of Butter Chicken or Murgh Makhani, that is a favorite among any who loves a good Chicken curry.

Ingredients:

TO MARINATE AND FRY THE CHICKEN:

about 1 1/2 lbs chicken breast, boneless and skinless
1/2 teaspoon crushed garlic, about 3 pods
1/2 tsp grated ginger
1/2 tsp cayenne
juice from 1/2 lime
salt to taste
2 oz or 1 /2 stick of unsalted butter
1/4 cup sunflower oil
FOR THE MAKHANI SAUCE BASE:

2 tbsp unsalted butter
1/2 red onion, chopped
1/2 tsp turmeric powder
1/2 tsp kashmiri chilli powder ( this has less heat but has a prominent red color)
2 roma tomatoes, chopped
3 tbsp cashew nuts, soaked in water
1 tsp garam masala powder
1 Thai green chilli / serrano pepper, roughly chopped ( you can skip this if it might get too hot)
salt to taste
1/2 tsp sugar
1/3 cup heavy cream ( or use half cream and half whole milk)
2 tbsp kasuri methi / dried fenugreek leaves

Method:

Red Full Recipe here: http://www.cookingcurries.com/2017/02/butter-chicken-murgh-makhani/

Full recipe: Butter Chicken/ Murgh Makhni Recipe

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