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Alright, don’t linger, let’s plan this butter chicken (murgh makhani) menu with 24 components which are definitely easy to find, and we have to process them at the very least through 7 methods. You should devote a while on this, so the resulting food could be perfect.

Ingredients Butter Chicken (Murgh Makhani):

1. Get of To Marinate the Chicken:
2. Make ready 2 of Chicken Breast
3. Provide 1 tbsp for ginger and garlic paste
4. Make ready 1 tsp for chilli powder
5. Provide 1 tsp of garam masala
6. Take 1 tsp for turmeric
7. You need 1 tsp cumin powder
8. You need 1/2 tsp for salt
9. Provide 1/2 tsp corriander powder
10. Get 1 tbsp for lemon juice
11. Provide 2 tbsp oil
12. Need for To make the base sauce:
13. Make ready 3 Onions
14. You need 15-20 for Cashews Nuts
15. Prepare 2 Dried Chillies
16. Provide 2 tbsp tomato paste
17. Provide for Salt as per taste
18. Get 1/2 tsp sugar
19. Prepare Dry Spices(3 cloves, 1 star anise, 1/2 Cinnamon stick, 1 big elachi)
20. Get 1 tsp of cumin powder
21. You need 1 tsp for coriander powder
22. Require 1/2 tsp - red chilli powder (optional)
23. Give 50 g for butter
24. Provide 30-40 ml for double cream

Butter Chicken (Murgh Makhani) how to cook:

1. In a large bowl, whisk together lemon juice, oil,turmeric, garam masala, cumin powder,coriander powder, chilli powder, ginger& garlic paste. Add chicken and toss until fully coated. Let marinate for 1-2 hours. (preferable overnight)
2. In a large pot over the medium heat, melt 2 tablespoons butter. Working in batches, add chicken and cook until golden all over, about 2 minutes per side. Transfer to a plate.
3. Reduce heat to medium and melt 2 tablespoons butter. Add the dry chillies, Cashew nuts and diced onions.Cook until soft, about 5 minutes. Add 300ml water and cook until fragrant.
4. Once the onions cooked and water start to boil, take it off the heat. Drain all the water and blitz the onions and cashews nuts. Do not throw the water away. Keep it aside.
5. Heat up some butter.Add the dry spices (as listed above in the ingredients list), cumin powder, coriander and red chilli powder. Cook until fragrant. Add the onions and cashew purée and tomato purée into the dry spices. Stir it and return chicken to sauce with same water that cooked onions and cashews nuts. Add salt n 1/2tsp sugar. Let simmer until the chicken is cooked through, about 8 minutes.
6. Stir in double cream and remaining 2 tablespoons butter.
7. Garnish with coriander and serve warm over rice with naan or Roti.

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