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 (BUTTER CHICKEN) RESTAURANT STYLE!
Make and share this Murgh Makhani (Butter Chicken) Restaurant Style! recipe from Food.com.
Provided by tcherrington
Categories Indian
Time 6h
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Stage 1: Prepare the chicken and marinade (approx 4.5 hours).
- Grill Method:.
- 1. Crush/grate garlic and ginger into a paste.
- 2. Place chicken in a large metal or other non-porous bowl and add ginger-garlic paste.
- 3. Thoroughly mix the chicken, 1/2 tsp salt, and the ginger-garlic paste together (ensure the chicken is evenly coated).
- 4. In another bowl, mix the yogurt and 1/2 Tbsp Kashmiri chill powder with a whisk until evenly mixed 5. Add the yogurt mixture, along with 1Tbsp oil, to the bowl with the chicken and ginger-garlic paste.
- 6. Mix thoroughly, and then cover and refrigerate for a minimum of 4 hours.
- Oven Bake method:.
- 1. Crush/grate garlic and ginger into a paste.
- 2. Cut chicken into cubes.
- 3. Place chicken in a large metal or other non-porous bowl and add ginger-garlic paste.
- 4. Thoroughly mix the chicken, 1/2 tsp salt, and the ginger-garlic paste together (ensure the chicken is evenly coated).
- 5. In another bowl, mix the yogurt and 1/2 Tbsp Kashmiri chill powder with a whisk until evenly mixed 6. Add the yogurt mixture, along with 1Tbsp oil, to the bowl with the chicken and ginger-garlic paste.
- 7. Mix thoroughly, and then cover and refrigerate for a minimum of 4 hours.
- 8. Soak wooden skewers in water while chicken is marinading.
- Stage 2: Grill or Oven-Bake Chicken.
- Grill Method:.
- 1. Remove chicken from refrigerator and place chicken on wax paper in a grill or BBQ safe sheet. grill or BBQ on medium heat for 10-15 minutes.
- 2. Remove chicken from grill and let cool.
- 3. Cut chicken into cubes, and then return chicken to refrigerator (until the sauce is ready).
- 4. Remove chicken from oven and let cool. Place in refrigerator until sauce is ready.
- Oven-Bake Method:.
- 1. Preheat oven to 400F (200C).
- 2. Remove chicken from refrigerator and place chicken on the wooden skewers.
- 3. Place skewers in a oven-proof baking dish and bake for ~20 minutes, or until chicken is almost cooked through (NOTE: you will finish cooking chicken briefly in the sauce later).
- Stage 3: Prepare Makhani Sauce.
- If using 750g whole tomatoes:.
- 1. Peel and finely chop ginger.
- 2. Heat 3 Tbsp oil in a medium saucepan on medium to medium-high heat.
- 3. When the oil is hot, add the cinnamon sticks, cloves, cardamom pods, and bay leaves, and stir for 2 minutes.
- 4. Add chopped ginger and cook for 1 minute.
- 5. Reduce the heat to low, add the diced green chiles and 750g tomatoes, along with 100ml water.
- 6. Simmer on low heat for 25 minutes.
- 7. Remove the whole spices (cinnamon, cardamom and cloves), and then pour the sauce into a blender to puree until smooth.
- 8. Sieve the pureed mixture to remove any lumps, and return to saucepan.
- 9. Place ~2/3 of the cashews in a blender, and grind into powder. Add a SMALL amount of water, and mix into a paste.
- 10. Add 1 Tbsp of tomato paste, along with cashew paste to the makhani sauce (you will likely need to add a small amount of water to the blender in order to get all of the cashew paste out of the blender).
- 11. Add 1/2 tsp of chill powder, and 1 Tbsp honey. Stir for ~3 minutes.
- 12. Stir in 1/4 cup of butter, and stir until it melts.
- 13. Add 1/2 tsp of salt (optional), and 1 tsp fenugreek leaves, then simmer for a further 20 minutes.
- 14. In a large frypan, melt a small amount of butter, and add remaining 1/3 of the cashews, along with the cooked chicken. Cook for ~3 minutes on medium-high.
- 15. Reduce heat to low. Pour the sauce over the chicken and cashews, and then add 1/4 cup of whipping cream. Stir for ~ 3 minutes.
- If using 2 cups canned crushed tomatoes:.
- 1. Peel and finely chop ginger.
- 2. Heat 3 Tbsp oil on medium to medium-high heat.
- 3. When the oil is hot, add the cinnamon sticks, cloves, cardamom pods, and bay leaves, and stir for 2 minutes.
- 4. Add chopped ginger and cook for 1 minute.
- 5. Reduce the heat to low, add the diced green chiles and 2 cups canned crushed tomatoes.
- 6. Simmer on low heat for 25 minutes.
- 7. Remove the whole spices (cinnamon, cardamom and cloves)'.
- 8. Place ~2/3 of the cashews in a blender, and grind into powder. Add a SMALL amount of water, and mix into a paste.
- 9. Add 1 Tbsp of tomato paste, along with cashew paste to the makhani sauce (you will likely need to add a small amount of water to the blender in order to get all of the cashew paste out of the blender).
- 10. Add 1/2 tsp of chill powder, and 1 Tbsp honey. Stir for ~3 minutes.
- 11. Stir in 1/4 cup of butter, and stir until it melts.
- 12. Add 1/2 tsp of salt (optional), and 1 tsp fenugreek leaves, then simmer for a further 20 minutes.
- 13. In a large frypan, melt a small amount of butter, and add remaining 1/3 of the cashews, along with the cooked chicken. Cook for ~3 minutes on medium-high.
- 14. Reduce heat to low. Pour the sauce over the chicken and cashews, and then add 1/4 cup of whipping cream. Stir for ~ 3 minutes.
- Serve with rice and/or naan.
Nutrition Facts : Calories 783.6, Fat 65.6, SaturatedFat 20.8, Cholesterol 157.9, Sodium 637.9, Carbohydrate 24.6, Fiber 3.9, Sugar 11.3, Protein 27.7
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.
MURGH MAKHANI (BUTTER CHICKEN)
The "chicken curry" of Indian buffets in America, made healthier by omitting the cream in favor of yogurt and milk.
Provided by kyks17
Categories Curries
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 31
Steps:
- Cut chicken into chunks.
- In a bowl, add the chicken and all of the marinade ingredients.
- Mix well and marinate in the refrigerator for at least 2 hours and up to 24 hours.
- In a medium size pan, melt the ghee over medium heat.
- Add in the onion, stir, and cover for 4-5 minutes.
- Add the chicken and marinade to the pan and cook, uncovered, for 4-5 minutes. Chicken will not brown or whiten very much, this is ok.
- Add the bay leaf, cinnamon stick, and clove, and fry for 1 minute.
- Add the ginger and garlic, and fry for 30 seconds, stirring constantly.
- Add the green chili and tomato puree, and mix well.
- Add all of the spice mix and mix well.
- Allow the curry to come to a boil and then lower the heat and let simmer for 10 minutes till most of the juice from the tomatoes evaporates.
- Add the dried fenugreek leaves and allow it to cook for another 2 minutes.
- Stir in the butter until it melts.
- Stir in the yogurt and milk until desired consistency is reached.
- Garnish with cilantro and serve.
Nutrition Facts : Calories 269, Fat 19.2, SaturatedFat 8.3, Cholesterol 74.3, Sodium 74.6, Carbohydrate 10.4, Fiber 2, Sugar 4.4, Protein 14.8
BUTTER CHICKEN - (MURGH MAKHANI)
Yay! In my never-ending quest for THE perfect butter chicken recipe, I've finally come up with something close enough to put the search on the back burner for a lonnng time. This is an Indian dish very popular at restaurants and is somewhat similar to chicken tikka masala, but richer. Don't let the butter content put you off. You only live once, might as well make your tongue happy! Serve over fragrant basmati rice laced with green peas and with pakoras, raita and palak paneer and you'll be in heaven! Adjust the heat level with the red chilli powder. Prep/cook times are approximate and do not include marination. My grateful appreciation to the chefs who pointed out my errors in typing up this recipe. They're fixed now. :)
Provided by Sandi From CA
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Perforate the chicken pieces with either fork tines or with little knife cuts. (The idea is to allow the marinade to penetrate the pieces somewhat and have more surface areas to cling to.) Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours in the refrigerator, overnight if possible for best results.
- Heat half the butter on medium in a heavy-bottomed pan and put in the chicken along with the marinade. Cover and cook for about 25 minutes or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
- Heat the remaining butter in a saucepan and add the red chilli powder, coriander, cumin and black pepper. (See TIP at bottom) Fry for a few seconds. (See Step 6 Tip.).
- Add the chopped tomatoes, sugar and salt and cook uncovered on medium for about 7 minutes until the puree thickens and the fat separates. Stir in the whisked cream and reduce the heat to low.
- Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
- Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
- TIP: For a thicker and richer gravy cashewnut paste (soak cashews in water for an hour or so and grind them) can be added while making the gravy in step 3 -- fry it along with the spice powders and then proceed as above.
Nutrition Facts : Calories 617.9, Fat 45.8, SaturatedFat 22.2, Cholesterol 207.6, Sodium 317.2, Carbohydrate 7.9, Fiber 2.2, Sugar 2.8, Protein 43.7
INDIAN BUTTER CHICKEN (MURGH MAKHANI)
Murgh Makhani (otherwise known as "Butter Chicken" ) is one of my favorite Indian dishes. It is also a great dish to make for people who are new to Indian food-- everybody seems to like this one! I like to make it in the slow cooker; this allows the chicken to become melt-in-your-mouth tender and super flavorful. Serve it with steamed basmati rice and naan bread for dipping!
Provided by Sommer Clary
Categories Curries
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter and oil in a skillet over medium heat. Add the chicken, onion and garlic and stir fry it until the chicken is cooked and the onions are translucent. Pour contents into the slow cooker.
- Add remaining ingredients and mix gently.
- Cook on high for 3-4 hours. Season with salt and pepper, to taste. Serve over steamed basmati rice and with Naan bread for dipping.
Nutrition Facts : Calories 835.9, Fat 35.6, SaturatedFat 23.3, Cholesterol 259.3, Sodium 672.1, Carbohydrate 67.9, Fiber 2.8, Sugar 60.3, Protein 61.6
HEALTHY BUTTER CHICKEN (MURGH MAKHANI)
Stolen from Sapna Magazine Online, edited for clarity. This version has 75% less fat and 60% fewer calories than the traditional Murgh Makhani. Edited 6/18/08 based on commenters.
Provided by DrGaellon
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Spray a 12" nonstick skillet with cooking spray and sear the chicken cubes. Once done, take the chicken out of the pan and put aside.
- Sauté onion in one teaspoon of canola oil on low heat.
- Add turmeric powder and sauté for another 1 minute, stirring constantly. Add tomato paste and sauté another minute.
- Add butter, lemon juice, ginger, garlic, garam masala, cayenne pepper, salt, pepper, cumin and sauté for another 5 minutes, stirring occasionally.
- Add chicken back to the pan and cook for another 3 minutes.
- Stir in milk, yogurt, tomato puree, and water.
- Simmer for 30-45 minutes, or until sauce has thickened.
Nutrition Facts : Calories 279.2, Fat 10.7, SaturatedFat 5.3, Cholesterol 87.5, Sodium 785.3, Carbohydrate 15.2, Fiber 2.1, Sugar 9.2, Protein 30.9
MURGH MAKHANI - MOGHUL BUTTER CHICKEN
A classic Indian recipe is absolutely delectable and is a real favourite in our house, frequently served on Curry Friday - a popular family tradition! This world famous recipe is often jokingly referred to as the national bird of Punjab, so popular is it in that region! This recipe is by Gordon Ramsey, and here is what he has to say about it: Gordon: "Butter chicken, or murgh makhani, was one of the first dishes I tasted when I went to India. Its origins can be traced back to Moghul times, but the dish and its history is most closely associated with Delhi's famous Moti Mahal restaurant, where I had the pleasure of eating this fantastic dish. Over time, numerous chefs have attempted to emulate the rich buttery sauce, and flavours vary slightly between restaurants. This is my version of the classic dish."
Provided by French Tart
Categories Curries
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
- Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
- For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.
- Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
- Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.
EASY CREAMY CROCK-POT BUTTER CHICKEN (MURGH MAKHANI)
Got this from The Iron You webpage. I haven't tried this yet and it sounds so delish! Here for safe keeping!
Provided by Tish in OH
Categories Easy
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl combine coconut milk, Greek yogurt, and heavy cream. Stir in tomato paste, garlic, ginger, and all the spices.
- Grease the inside of the Crock-Pot with olive oil.
- Add chopped onion at the bottom, then chicken pieces, and then pour coconut milk mixture over it. Add butter in dollops, cover with a lid, and cook on high for 4 hours or on low for 6 hours.
- When ready, give a good stir, adjust seasoning and serve!
Nutrition Facts : Calories 366.1, Fat 25, SaturatedFat 18, Cholesterol 96.5, Sodium 405.2, Carbohydrate 10.6, Fiber 1.9, Sugar 4.1, Protein 27.4
HOW TO MAKE THE CREAMIEST BUTTER CHICKEN RECIPE BY TASTY
Butter chicken is a traditional North Indian dish also known as murgh makhani. The dish gets its name from the generous amount of butter (makhan) used in the recipe, but also from the smooth, silken, butter-like texture of the gravy used to simmer the chicken. Butter chicken is thought to have originated in restaurants in order to use up leftovers of tandoori chicken, an extremely popular dish. Like all Indian recipes, there are countless versions of butter chicken, all with nuanced variations. This is our favorite recipe for the Indian classic.
Provided by Katie Aubin
Categories Dinner
Time 4h30m
Yield 4 servings
Number Of Ingredients 46
Steps:
- Make the garam masala: Add the bay leaf, cinnamon stick, cloves, cardamom pods, blcak peppercorns, cumin seeds, coriander seeds, and nutmeg to a medium skillet. Toast over medium heat for 1-2 minutes, until fragrant, but not burnt. Transfer the toasted spices to a plate and let cool.
- Transfer the spices to an electric spice grinder or mortar and pestle and grind into a fine powder. The garam masala will keep in an airtight container in a cool, dark place for several months.
- Make the ginger-garlic paste: Add the ginger, garlic, oil, and salt to a small food processor or blender and process into a smooth paste, scraping down the sides of the processor as needed.
- Marinate the chicken: In a large bowl, whisk together the 2 tablespoons ginger-garlic paste, 2 teaspoons garam masala, the turmeric, ground cumin, ground coriander, salt, lemon juice, Kashmiri red chile powder, and Greek yogurt until well combined. Add the chicken and toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 3 hours, but ideally overnight.
- Add the wooden skewers to a large baking dish. Cover with enough water to completely submerge, then soak for at least 1 hour.
- When ready to cook the chicken, arrange an oven rack in the highest position. Turn the oven to broil on high. Set a wire rack over a rimmed baking sheet.
- Thread the chicken onto wooden skewers and set on the wire rack, spacing evenly. Broil for 15 minutes, until evenly browned and cooked through, turning the skewers every 5 minutes to ensure even cooking. Let cool slightly before removing chicken from the skewers. Set aside.
- While the chicken cooks, make the gravy: In a large, high-walled skillet, melt together the butter and the olive oil over medium heat. Add the cumin seeds, cardamom pod, bay leaf, cloves, green chiles, and turmeric and sauté for 1 minute, until fragrant. Add the onion and cook for about 5 minutes, until lightly browned. Add 2 tablespoons ginger-garlic paste and cook for another minute, until fragrant. Add the ground cumin, Kashmiri red chile powder, ground coriander, and 1½ teaspoons of garam masala and stir for 1 minute, until well combined.
- Add the crushed tomatoes, cashews, and a pinch of salt and cook, stirring often, for 10-15 minutes, until the tomatoes are a deeper, dark red color and the cashews are soft.
- Transfer the tomato mixture to a high-powered blender. Add ½ cup water and blend until completely smooth, adding up to ½ cup more water if needed. If your blender is not high-powered, strain the gravy through a fine-mesh sieve after blending for a smoother texture.
- Wipe the pan clean, then return the gravy to the pan. Add the remaining 3 tablespoons of butter, the sugar, and the cooked chicken. Cover and cook over low heat for 10 minutes, until the chicken is warmed through. Stir in the heavy cream and fenugreek and season with more salt to taste.
- Garnish the butter chicken with cilantro and serve with your choice of basmati rice, onion kulcha, naan, roti, or paratha.
- Enjoy!
Nutrition Facts : Calories 895 calories, Carbohydrate 51 grams, Fat 46 grams, Fiber 13 grams, Protein 75 grams, Sugar 18 grams
MAKHANI MURGH (BUTTER CHICKEN)
This is a version of the popular 'Butter Chicken' recipe found in most Indian restaurants. I adapted it from a delicious sauce recipe in one of my cookbooks that always drives me wild, and streamlined it so it doesn't take half as long to make. Basically, it's chicken cooked in a spicy tomato cream sauce. Serve with naan and basmati rice.
Provided by LUNACITY
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 2
Number Of Ingredients 16
Steps:
- Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
- Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
- Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.
Nutrition Facts : Calories 675.9 calories, Carbohydrate 33.7 g, Cholesterol 165.9 mg, Fat 46.9 g, Fiber 10.7 g, Protein 33 g, SaturatedFat 20.8 g, Sodium 1182.2 mg, Sugar 0.6 g
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