How to Prepare Quick Indian Butter Chicken - Murgh Makhani (From Scratch)

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The ingredients needed to make Indian Butter Chicken - Murgh Makhani (From Scratch):

1. Get 600 g Chicken Meat (cut into pieces)
2. Take [Marinade]
3. Get 1/2 cup Yoghurt
4. Take 20 g Garlic (minced)
5. Prepare 20 g Ginger (minced)
6. Take 20 g Green Chillies (deseed, minced)
7. Get 1-2 Tbsp Garam Masala (see below)
8. Make ready 1/2 tsp Salt
9. Take [Garam Masala] - Grounded, mix well and stored
10. Take 1 Tbsp Cumin Powder
11. Get 2 tsp Coriander Powder
12. Get 1 tsp Ground Cinnamon
13. Prepare 1 tsp Kashmiri Chilli Powder, or Chilli Powder or Paprika
14. Get 1 tsp Black Pepper (Ground or Powder)
15. Make ready 2 g Nutmeg (Buah Pala)
16. Make ready 2 g Mace (Bunga Buah Pala)
17. Take 4 pc Cardamom Pods (ground)
18. Take 4 pc Cloves (ground)
19. Get 1 pc Bay Leaf (crushed)
20. Prepare [Tomato Puree]
21. Prepare 600 g Tomatoes (diced)
22. Prepare 20 g Butter
23. Get 20 g Garlic (minced)
24. Prepare 5 pc Cardamom Pods
25. Make ready 4 pc Cloves
26. Make ready 3 pc Mace
27. Get 2 g Salt
28. Take 1 cup Water
29. Make ready [Butter Sauce]
30. Get 40 g Butter
31. Make ready 20 g Ginger (chopped finely)
32. Get 20 g Green Chillies (deseed, chopped finely)
33. Prepare 1-2 tsp Chilli Powder (Kashmiri, Paprika or any)
34. Get 1 cup Cream (Heavy, Double or Whip)
35. Prepare 2 Tbsp Honey
36. Make ready 30 g Fresh Coriander (Garnish)
37. Prepare 1/2 tsp Fenugreek Seeds

Instructions to make Indian Butter Chicken - Murgh Makhani (From Scratch):

1. MARINADE: blend the Garlic, Green Chilli and Ginger. Add the Paste, Yogurt, Salt and Garam Masala to the Chicken and mix well. Marinate for 30 minutes to overnight.
2. TOMATOES: heat 20g of Butter in a pan. Fry the Garlic, Cardamom Pods, Cloves and Mace until fragrant. Then add the Tomatoes, mix well and fry for 1 minute. Next, add water and bring it to a simmer. Cook until the Liquid is reduced, the Tomatoes have dissolved and soften. TURN OFF the heat, set aside and let it cool.
3. CHICKEN TIKKA: when ready, either fry, grill or bake the Chicken to your desire. If you are Frying or Grilling, cook it until brown all over. Set aside.
4. PUREE TOMATO: once the Tomatoes are cooled, blend it until smooth. Then, strain the Liquid with a fine sieve and discard the impurities.
5. BUTTER SAUCE: heat 40g of Butter in a big wok or deep pot. Fry the Ginger and Green Chillies until fragrant. Then add the Tomato Puree, Chicken Tikka, Chilli Powder, Honey, Fenugreek and mix well. Then add the Cream and continue to cook until the gravy thickens.
6. SERVE: once the gravy thickens, serve it with rice and garnish with fresh coriander.

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