#murgh makhani

[daily-deliciousness]

Butter chicken (murgh makhani)

[petermorwood]

Do you have a preferred Murgh Makhani recipe?

No, I don’t, it’s a bit bland and over-rich, Chicken Tikka Masala likewise (my last try at a highly unauthentic Ghosht Mirch Achaar (chilli pickle lamb) on the other hand...)

I was just taking a guess at the dish in the photo. :->

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Having said that, here’s one you might like to try: Murgh Dahi / Chicken in Yogurt, something I've never had in a restaurant. There are numerous recipes on-line, all different in one way or another; this is mine, a homebrew combining what I think are the best bits from several seen in books.

Like the chilli pickle lamb it’s far from authentic, but tastes rather good.

1 chicken, skinned and jointed or about 1.5 kg / 3lbs of skinned chicken breasts and legs

300 ml plain yogurt 1 large onion, finely chopped 5 cloves garlic, peeled & finely chopped 5cm / 2 inch of fresh ginger, peeled / scrubbed & finely chopped 2-4 green chillis depending on heat preference, seeded & finely chopped 1 large green sweet pepper, seeded & finely chopped 2 tsp ground coriander 2 tsp ground cumin 1 tsp ground black pepper ½ tsp salt

100ml ghee / oil (not olive) 1 tsp garam masala Juice of 1 lime 100g fresh coriander leaves

Jab the skinned chicken joints all over with a fork or the point of a sharp knife, and put them in a glass or stainless steel bowl.

Combine the yogurt, onion, garlic, ginger, chillis, sweet pepper, ground coriander and ground cumin. This can be whizzed smooth in a blender, though if the chopping is fine enough it can be used as-is.

Pour this marinade over the chicken pieces, ensure they’re well coated, then cover the bowl and put it somewhere cool or in the fridge for at least 12 hours or overnight.

Turn the chicken pieces occasionally while they marinate but NB, there’s no need to set a wake-up timer if they’re left overnight. Turn over in bed and turn them next morning.

When ready to cook the chicken, remove the pieces from the marinade and put them to drip on a rack set over the bowl.

Heat the ghee or oil in a heavy saucepan until very hot.

Add the chicken pieces to the pan (watch out for spitting!) and fry briskly for a couple of minutes until the chicken begins to colour.

Reduce the heat to medium, add the marinade, cover the pan and simmer, frequently spooning the sauce over the chicken, until the sauce has reduced and thickened. This will take about 35-45 minutes.

(Don’t be tempted to speed things up with increased heat, it risks the sauce catching and scorching. If that happens, transfer everything not stuck to another pan as gently as possible; pour, don't stir, and definitely don't scrape.)

When satisfied with the texture of the sauce (thinner with rice, thicker with breads), add the garam masala and mix well, then transfer the chicken and sauce to a serving dish.

Sprinkle with lime juice, garnish with chopped coriander leaves and serve up with Basmati or pilau rice / naan, paratha, chapatti...

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Though I’ve never heard of either, a vegetarian version could substitute paneer (pressed cheese) for the chicken, while a vegan version could substitute channa dhal (tinned or pre-soaked chickpeas) for the chicken and coconut milk / cream for the yogurt.

I’d pass on the marinade stage in both instances and go direct to using that mixture as the cooking sauce it becomes in the original.

If anyone tries one or the other, I’ll be interested to hear how (or if!) it worked out.

*****

Also: here’s my recipe for naan, another combination of good bits from several.

Side-note; it’s a common joke to point out that “naan bread” means “bread bread”, which may be true in some Indian languages (there are 22 major and many more minor) but probably not in others.

In addition there are lots of different regional breads and adding an explanation to “a mysterious word not in my language” seems a courtesy.

Even so, “bread” isn’t tacked onto “chapatti” or “paratha” or “roti” or etc., so YMMV. While linguists argue, sensible people can pinch their bread and eat it. :->

[zorabianfoods]

Butter Chicken Recipe | How to make it?

Butter chicken is an Indian dish. Similarly, it is prone to diversity and thus every other state shall prepare it in its own unique way. Although the origin of Murgh Makhani can be traced back to Delhi.

Butter chicken is an Indian dish. Similarly, it is prone to diversity and thus every other state shall prepare it in its own unique way. Although the origin of Murgh Makhani can be traced back to Delhi. Get 2 recipes in one place, learn and make them now: 1st. Traditional Indian Fat-Rich Butter Chicken Recipe 2nd. Low-Fat Butter Chicken Recipe

[bakerruth]

Asian - Murgh Makhani Indian Butter Chicken This simple version of the classic Indian chicken dish uses plain yogurt, tomato sauce, ginger, garlic, Indian chili powder, garam masala, dried fenugreek leaves, and, of course, butter, for a tasty main dish served over rice.

[thecoffeejunkie]

Murgh Makhani Indian Butter Chicken For a tasty main dish served over rice, this straightforward rendition of the traditional Indian chicken dish uses tomato sauce, ginger, garlic, Indian chili powder, garam masala, dried fenugreek leaves, plain yogurt, and, of course, butter.

[joelamatguell]

Butter Chicken Murgh Makhani This butter chicken recipe is rich, creamy, and easy to make at home. Serve this tasty curry with rice and naan for a restaurant-worthy Indian meal.

[diaryofrenabu]

Recipe for Murgh Makhani Indian Butter Chicken For a tasty main dish served over rice, this straightforward rendition of the traditional Indian chicken dish uses tomato sauce, ginger, garlic, Indian chili powder, garam masala, dried fenugreek leaves, plain yogurt, and, of course, butter. 1 piece fresh ginger, 2 tablespoons butter, 1 teaspoon dried fenugreek leaves, 1 teaspoon salt, 1 clove garlic, 2 teaspoons garam masala, 1/2 onion chopped, 1/3 cup plain nonfat yogurt, 2 tablespoons water, 1 cup half and half, 1.5 pounds boneless skinless chicken thighs cut into 1-inch pieces, 1/4 teaspoon Indian chili powder, 1 cup tomato sauce, 3 tablespoons cooking oil divided, 1 tablespoon tandoori masala powder

[diggers-colorful-world]

Instant Pot Butter Chicken Recipe Marinate chicken in yogurt and spices before adding it to the greatest gingery, garlicky, oniony butter sauce made in an Instant Pot.

[daily-deliciousness]

Butter chicken

[fattributes]

Easy Butter Chicken

[elnoart]

Recipe for Instant Pot Butter Chicken Marinate chicken in yogurt and spices before adding it to the greatest gingery, garlicky, oniony butter sauce made in an Instant Pot. 1 onion finely chopped, 1 tablespoon ginger-garlic paste, 1 pinch salt to taste, 4 green chile peppers sliced, 1 teaspoon dried fenugreek leaves, 1 cup half-and-half, 1/2 teaspoon garam masala, 4 cloves garlic chopped, 1 fresh tomato chopped, 1 tablespoon oil or as needed, 1/4 teaspoon ground turmeric, 1/2 cup plain yogurt, 1 teaspoon ground coriander, 1 tablespoon finely chopped cilantro, 1 teaspoon ground turmeric, 1 cup water, 1 piece fresh ginger finely chopped, 1 teaspoon salt, 1 pound skinless boneless chicken breast halves cut into bite-sized pieces, 5 cashews or to taste, 1 tablespoon butter, 1 teaspoon ground red chile pepper, 2 pods cardamom crushed, 1 teaspoon ground cumin, 1 teaspoon lemon juice

[learnthehelloutathis]

Instant Pot Butter Chicken

[trendingwatch]

How to Make अमृतसरी मुर्ग मखनी - एक स्वादिष्ट चिकन करी रेसिपी जो आपको मदहोश कर देती है

How to Make अमृतसरी मुर्ग मखनी – एक स्वादिष्ट चिकन करी रेसिपी जो आपको मदहोश कर देती है

पंजाब का पवित्र शहर अमृतसर हर खाने के शौकीनों का जन्नत है। स्वर्ण मंदिर के बाद भोजन यहाँ का दूसरा सबसे बड़ा आकर्षण है। यह देश के कुछ सबसे प्रामाणिक और मनोरम उत्तर-भारतीय व्यंजनों का घर है। इसका समृद्ध, मलाईदार और देसी-घी से भरा स्वाद किसी को भी मदहोश कर देगा! क्लासिक अमृतसरी कुलचा, सरसों दा साग से लेकर फिश टिक्का, तंदूरी चिकन और बहुत कुछ – इसमें सब कुछ है! मनोरंजक अमृतसरी व्यंजनों की सूची में…

[nothingxxgood]

Makhani Murgh Butter Chicken The best way to describe this dish from an Indian restaurant is chicken in a hot tomato cream sauce. 2 teaspoons ginger paste, 1 piece cinnamon stick, 1 can crushed tomatoes, 3 serrano peppers, 2 teaspoons garlic paste, 1.5 teaspoons paprika, 1.25 cups water, 1 tablespoon butter softened, 1.5 teaspoons dried fenugreek leaves, 2 tablespoons vegetable oil, 1/2 cup cream, 8 green cardamom pods, 10 whole black peppercorns, 2 skinless boneless chicken breast halves cubed, 1/2 teaspoon salt, 10 cloves lightly pounded

[heyfarfallina]

we usually get murgh makhani (butter chicken) at a restaurant, or just simply have it delivered. but today i decided to make it at home. brooooo the best dinner i’ve ever had! 🥺