Authentic Restaurant-Style Butter Chicken (Murg Makhani)

Name: Authentic Restaurant-Style Butter Chicken (Murg Makhani)
Ingredients: 1 kg chicken; 1 veľká lyžica ginger-garlic paste; 2 PL thick yogurt; 1 ČL ground cumin; 1 ČL ground garam masala; 1 ČL ground red chili powder; salt; 1 ks juice of a large lemon; 2 PL oil; 6 PL butter; 2 large black cardamom pod; 5 green cardamom pods; 6 cloves; 1 ks nutmeg; 2 ks onion; 4 green chili pepper; 5 tomatoes; 0.25 Šálka fresh coriander leaves; 0.25 Šálka cashew nuts; 2 ks bay leaf; 1 veľká lyžica ground coriander seeds; 1 veľká lyžica Kashmiri red chili powder; water; 0.5 Šálka fresh whipping cream; 1 veľká lyžica dried fenugreek leaves (kasoori methi)

#chicken#masala#butter#creamy sauce#Ashus Delicacies

This rich and creamy Butter Chicken features tender marinated chicken cooked in a fragrant spiced tomato sauce with a smooth blend of yogurt, cashews, and cream. Infused with aromatic whole spices and finished with fenugreek, it’s a classic Indian favorite perfect for serving with rice or naan.

Ingredients extracted via AI

1 kg chicken1 veľká lyžica ginger-garlic paste2 PL thick yogurt1 ČL ground cumin1 ČL ground garam masala1 ČL ground red chili powdersalt1 ks juice of a large lemon2 PL oil6 PL butter2 large black cardamom pod5 green cardamom pods6 cloves1 ks nutmeg2 ks onion4 green chili pepper5 tomatoes0.25 Šálka fresh coriander leaves0.25 Šálka cashew nuts2 ks bay leaf1 veľká lyžica ground coriander seeds1 veľká lyžica Kashmiri red chili powderwater0.5 Šálka fresh whipping cream1 veľká lyžica dried fenugreek leaves (kasoori methi)

Procedure generated via AI

Marinate 1 kilogram of chicken (bone-in or boneless breasts) with 1 tablespoon ginger-garlic paste, 2 tablespoons thick yogurt, 1 teaspoon ground cumin, 1 teaspoon ground garam masala, 1 teaspoon ground red chili powder, salt to taste, and juice of one large lemon. Let it marinate for 2 hours (or 30 minutes if using boneless breasts).
Heat 2 tablespoons oil in a pan over medium-high heat. Fry the marinated chicken pieces for about 5-6 minutes, then add a little butter and continue cooking until the moisture evaporates and the chicken turns golden brown. Flip and cook the other side until equally golden, then reduce the heat and leave the chicken in the pan.
In a separate pan, heat 1 tablespoon oil and 1 tablespoon butter. Add whole spices: 2 large black cardamom pods (remove seeds), 5-6 green cardamom pods, 5-6 cloves, and a small piece of jaiphal (nutmeg).
Coarsely chop 2 medium onions and 4-5 green chilies (halved), then sauté over medium heat until soft and pink.
Add 5 chopped tomatoes, 1/4 cup chopped fresh coriander leaves, 1/4 cup cashew nuts, and 2 bay leaves. Stir and cook over medium-high heat for 2 minutes.
Mix in 1 tablespoon ground coriander paste, 1 tablespoon Kashmiri red chili powder, and 1/2 teaspoon salt. Cook for another 2-3 minutes.
Add water, cover, and cook on high heat for 3-4 minutes. Once slightly cooled, transfer the mixture to a blender and puree to a smooth paste.
Strain the paste through a sieve, pressing well to remove any solids.
Heat 2 tablespoons butter and 1 tablespoon oil in a pot. Add the strained paste and stir well. Bring the masala to a boil.
Add the browned chicken pieces to the masala, mixing thoroughly. If the sauce is too thick, add a little water.