Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Indian Butter Chicken - Murgh Makhani (From Scratch). It is one of my favorites recipe This time, I am going to make it a little bit tasty. This will be really deliciou

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

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

Step 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 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 impuritie
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 thicken
6. SERVE once the gravy thickens, serve it with rice and garnish with fresh coriander.

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