Classic Butter Chicken (Murgh Makhani)
Món truyền thống · Indian
A quintessential North Indian dish featuring tender chicken pieces marinated in yogurt and spices, simmered in a rich, creamy, and mildly spiced tomato-based gravy.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken thighs1.5 lbs
- Yogurt1 cup
- Ginger paste2 tbsp
- Garlic paste2 tbsp
- Garam masala1 tsp
- Turmeric powder1/2 tsp
- Red chili powder1 tsp
- Lemon juice1 tbsp
- Saltto taste
- Butter4 tbsp
- Vegetable oil2 tbsp
- Onions, finely chopped1 large
- Tomatoes, pureed2 cups
- Cashew paste1/4 cup
- Heavy cream1/2 cup
- Fenugreek leaves (kasuri methi)1 tbsp
- Water1/2 cup
- Fresh cilantro, chopped (for garnish)2 tbsp
Các bước
- 1
Marinate chicken: In a bowl, combine chicken pieces with yogurt, ginger paste, garlic paste, garam masala, turmeric, red chili powder, lemon juice, and salt. Mix well and let it marinate for at least 30 minutes (or preferably 2-4 hours in the refrigerator).
- 2
Cook chicken: Grill, bake, or pan-fry the marinated chicken until cooked through and slightly charred. Set aside.
- 3
Prepare the sauce: In a large pan or pot, melt 2 tbsp of butter with vegetable oil over medium heat. Add chopped onions and sauté until golden brown.
- 4
Add tomato puree and cook for 10-15 minutes until the oil starts to separate from the sauce.
- 5
Stir in cashew paste and cook for another 2 minutes.
- 6
Add water and bring to a simmer. Cook for 5 minutes.
- 7
Blend the sauce: Carefully transfer the sauce mixture to a blender (or use an immersion blender) and blend until smooth. Return the smooth sauce to the pan.
- 8
Finish the gravy: Add the cooked chicken pieces to the sauce. Stir in heavy cream, remaining 2 tbsp butter, and crushed fenugreek leaves. Simmer gently for 5-7 minutes, ensuring it doesn't boil.
- 9
Adjust seasoning with salt if needed. Garnish with fresh cilantro.
