Murgh Makhani Recipe
Murgh Makhani
Indian Butter Chicken
Submitted By: Taz
Ingredients:
2 lbs Chicken Thigh Meat (Murgh) - washed patted dry and cut into 1–1½ inch pieces
| 1st Marinade: 1 tsp Red Chile Powder (Lal Mirchi) ½ inch piece Fresh Ginger (Adrak) - grated into paste 4 cloves Fresh Garlic (Leh-sun) - grated into paste Juice of 1 Lemon (Nimbu Ras) Kosher Salt (Namak) to taste |
2nd Marinade: ¾ Cup Plain Yogurt (Dahi) 1½ tsp Dried Fenugreek Leaves (Kasuri Methi) 1 tsp Turmeric Powder (Haldi) 1 tsp Garam Masala 1 tsp Red Chile Powder (Lal Mirchi) 1½ Tbs Ghee + Ghee to baste |
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Makhani Masala (gravy):
4 Tbs Ghee
4 Tomatoes (Tamatar) - seeded and puréed
1 Cup Onion (Pyaz) - puréed
½ tsp Red Chile Powder (Lal Mirchi) - or to taste
1 tsp
Garam Masala
1 tsp Turmeric Powder (Haldi)
5 Green Cardamom Pods (Choti Elaichi) - roasted and ground into powder
3 Whole Cloves (Laung) - roasted and ground into powder
3 cloves Fresh Garlic (Leh-sun) - grated into paste
½ inch Fresh Ginger (Adrak) - grated into paste
2 Tbs Tomato Paste
Apx. 12 Raw Cashews (Kaju) - rough chopped
2 Tbs Cashew Paste - soak cashews in water for 1 hour then grind
½ Cup Heavy Cream (Malai)
4 Tbs (½ stick) Butter (Makhan)
1 tsp Dried Fenugreek Leaves (Kasuri Methi)
Kosher Salt (Namak) to taste
¼ Cup Fresh Coriander leaves (Dhania Patta) - rough chopped for garnish
Preparation:
- In a large non-reactive bowl, mix the chicken pieces, lal mirchi, garlic, ginger, lemon juice, and salt (1st marinade) - Make sure the chicken is well coated - Cover and chill in refrigerator for 30 minutes
- In a medium non-reactive bowl, mix together the yogurt, kasuri methi, turmeric powder, garam masala, lal mirchi, and ghee until smooth (2nd marinade)
- Add the 2nd marinade mixture to the chicken and 1st marinade mixture - Make sure all of the chicken pieces are well coated - Cover and chill in refrigerator for a minimum of 1 hour (over night for best results)
- Preheat oven to 425°F
- Place the marinated chicken pieces on a grill rack set in a baking tray or on skewers hung over a baking tray and bake for 7 minutes - Flip and bake for another 7 minutes - Baste with ghee and place under broiler for 2-5 minutes or until slightly charred - Flip and baste the chicken pieces with ghee and place under broiler for another 2-5 minutes (Can fry in large pan or grill as alternative)
- Place a large skillet over medium heat - Add ghee - Once ghee is hot, add onion purée and sauté until liquid is reduced by half (apx 2 minutes) - Add cardamom, cloves, tomato paste, ginger and garlic paste and sauté for another 2 - 3 minutes - Add the lal mirchi, garam masala, and turmeric - Sauté for 1 - 2 minutes - Add puréed tomatoes and bring to a simmer; add cashew paste and chopped cashews - Mix well
- Add cream and salt - Add the chicken and return to simmer - Simmer for apx 5 minutes
- Remove from heat; add butter and kasuri methi - Serve hot
