Best 3 Murgh Makhani Indian Butter Chicken Recipes
Introducing the delectable "Murgh Makhani", an iconic dish that epitomizes the rich culinary heritage of India. Also known as "Indian Butter Chicken", it's a symphony of flavors, textures, and aromas that captivates taste buds worldwide. This article takes you on a culinary journey, guiding you through the best recipes to create this extraordinary dish. Discover secrets and techniques to achieve the perfect balance of tangy tomatoes, creamy butter, tender chicken, and aromatic spices, making your Murgh Makhani an unforgettable feast for the senses.
Here are our top 3 tried and tested recipes!
MURGH MAKHANI (INDIAN BUTTER CHICKEN)
This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.
Provided by DHANO923
Categories World Cuisine Recipes Asian Indian
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
- Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
Nutrition Facts : Calories 474.4 calories, Carbohydrate 12.9 g, Cholesterol 179.4 mg, Fat 30.4 g, Fiber 2.6 g, Protein 38.1 g, SaturatedFat 11.5 g, Sodium 1140.7 mg, Sugar 5.4 g
MURGH MAKHANI (INDIAN BUTTER CHICKEN)
"This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice." **60 minute marinating time is not included in time to prepare.
Provided by Lavender Lynn
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly.
- Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
- Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes.
- Remove from skillet and set aside.
- Heat the remaining 2 tablespoons in the skillet.
- Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
- Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.
- Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes.
- Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
INDIAN-STYLE BUTTER CHICKEN (MURGH MAKHANI)
This is a North Indian style of chicken curry. Serve garnished with sprigs of fresh coriander. If possible, purchase dried red chile peppers or ground red chile powder from an Indian grocery store, instead of using American-style chili powder in this dish.
Provided by KitchenBarbarian
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 3
Number Of Ingredients 16
Steps:
- Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.
- Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the skillet. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.
- Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.
Nutrition Facts : Calories 659.5 calories, Carbohydrate 34.3 g, Cholesterol 189 mg, Fat 43 g, Fiber 8 g, Protein 37.2 g, SaturatedFat 25.6 g, Sodium 1506.7 mg, Sugar 19.1 g
Tips:
- Use high-quality ingredients for the best flavor. This includes using fresh tomatoes, onions, garlic, and ginger.
- Don't be afraid to adjust the spices to your liking. If you like a milder curry, use less chili powder. If you like a spicier curry, add more.
- Be patient when cooking the chicken. It takes time for the chicken to become tender and flavorful.
- Serve Murgh Makhani with rice, naan, or roti.
- Garnish with fresh cilantro and a dollop of yogurt.
Conclusion:
Murgh Makhani is a delicious and easy-to-make Indian dish that is perfect for a weeknight meal. It is a crowd-pleaser that is sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give Murgh Makhani a try. You won't be disappointed.
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