Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, butter chicken / murgh makhani. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

BUTTER CHICKEN / MURGH MAKHANI is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. BUTTER CHICKEN / MURGH MAKHANI is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have butter chicken / murgh makhani using 31 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make BUTTER CHICKEN / MURGH MAKHANI:

1. Take chicken marinade
2. Take 1.2 kg chicken breast cut into 2 - 3 cm chunks
3. Prepare 200 g plain yoghurt
4. Make ready 1 tbsp vegetable oil
5. Get 2 tbsp tandoori masala (preferably powdered form)
6. Prepare 1 tsp garam masala
7. Prepare 1/4 tsp saffron threads crushed
8. Get 1 tsp salt
9. Take 1/2 tbsp garlic paste
10. Make ready 1/2 tbsp ginger paste
11. Prepare butter chicken gravy
12. Take 60 grams raw cashews
13. Take 1 tbsp ghee
14. Take 1 large onion diced
15. Make ready 4-5 tbsp butter
16. Make ready 6 green cardamoms (whole spice)
17. Make ready 2 black cardamoms (whole spice)
18. Get 2 bay leaves (whole spice)
19. Get 1 mace blade (whole spice)
20. Prepare 1 tsp fenugreek seeds (whole spice)
21. Make ready 700 grams tomato puree
22. Take 1-2 tsp kashmiri chilli (powder spice)
23. Get 3 tsp coriander seed powder (powder spice)
24. Prepare 2 tsp cumin seed powder (powder spice)
25. Take 1 tsp garam masala (powder spice)
26. Take 1/4 tsp sugar
27. Make ready 2 tbsp kasuri methi
28. Get 1/2 cup cream
29. Get 1/4 cup coriander leaves
30. Make ready water as required
31. Get salt to taste

Instructions to make BUTTER CHICKEN / MURGH MAKHANI:

1. CHICKEN MARINADE: - Add all ingredients into a mixing bowl and stir until a consistent orange color is achieved and chicken is evenly coated. Cover and leave to marinade in fridge for 4 to 24 hours.
2. COOKING CHICKEN: - Preheat oven to 240 degrees celsius and have grill function on as well if your oven will allow. On a large flat baking pan place a wire rack. Lightly coat wire rack with spray oil and place chicken onto rack. Try to leave some space between each piece of chicken as we want to slightly char the outside of each piece. You may need to do this in two batches.
3. COOKING CHICKEN: - Place into oven near the top and cook for 10 minutes, turn chicken over and cook for a further 5 minutes. Time may vary slightly depending on the oven. You are looking to slightly char the surface of the chicken without cooking all the way through.
4. BUTTER CHICKEN GRAVY: - Blend cashews into a fine powder if you have a small spice grinder attachment. Stir into 1/2 cup of water to create a 'cashew milk'. If not add to normal blender with 1/2 cup of water and blend into 'cashew milk'. This can be set aside for now.
5. Heat ghee in large kadai or saute pan (at least 3 litres). Add onion and saute till translucent. Do not allow the onion to brown or burn. Allow to cool enough for your blender (good blenders can go in hot) and add 1/2 cup of water to achieve a smooth paste. This can be set aside for now.
6. In the same pan heat 3 tbsp of butter and add in all of the 'whole spices' and saute for 1 minute. Don't burn them!
7. Now add in our onion paste and the tomato puree and cook for 5 mins stirring regularly to keep spluttering under control. You can add a little water if needed.
8. Add in our 'cashew milk' passing it through a fine strainer. Press through with a spatula to get as much of the mixture without any chunks getting through. Add all of the 'powder spices',sugar and 1/2 cup of water and stir through. You may need to add more water. Do not make the gravy to runny, it should be a gravy consistency. Cook until the gravy begins to bubble. Lower temperature to a simmer.
9. Add cream and mix through. Add kasuri methi crushing between your thumb and palm and mix through.
10. Add or charred chicken pieces and stir through. Add 2 tbsp of butter to taste. Add salt to taste. Simmer for at least ten minutes ensuring chicken is cooked through. Again you can add water if gravy has become too thick.
11. Remove whole spices to the best of your ability. It doesn't matter if there's some left in the dish. Some people might find it unpleasant but it's not bad for you.
12. Enjoy!!!!

So that’s going to wrap this up for this special food butter chicken / murgh makhani recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!