1
Cut the chicken into bite-sized pieces and place them in a bowl.
Butter Chicken Curry (Murgh Makhani)
Making Murgh Makhani (Butter Chicken Curry), an authentic recipe from New Delhi, India.
Other
⏱️ 20 min total📝 23 steps
What You'll Need
Chicken breast800g
Minced garlic4 tbsp
Minced ginger2 tbsp
Chili powder6 tbsp
Saltto taste
Onion1 large
Butter6 tbsp
Tomato1kg
Cashews100g
White vinegar3 tbsp
Sugar6 tbsp
Garam masala1 tsp
Heavy cream4 tbsp
Kasuri methi2 tsp
Basmati rice1 cup
Instructions
2
Add the garlic paste, ginger paste, and salt to the bowl and mix well.
3
Add the Indian chili powder to the meat, mix thoroughly, and marinate in the refrigerator for at least 15 minutes, or several hours if possible.
⏱️ 15m 0s4
Measure one cup of basmati rice, wash it well two or three times, and add water equal to the volume of the rice.
5
Add turmeric and a little olive oil to the rice, cover, and cook over medium heat.
6
Boil until the water is about to bubble over, then reduce the heat to the lowest setting and cook until all moisture has evaporated.
7
Once you hear a bubbling sound, cover and let it steam for about 5 minutes to finish the rice.
⏱️ 5m 0s8
Heat a little oil in a pan and it is time to sear the marinated chicken.
9
Since the chicken is cooked with garlic, ginger, and chili powder, it will brown faster than you think.
10
When you think it is 70-80% cooked, remove it and set it aside in a bowl.
11
Add a spoonful of butter to the pan and sauté the sliced onions, scraping the bottom of the pan until they become translucent.
12
Add the quartered tomatoes and cashews.
13
As the tomatoes cook, they will release juices, which will help loosen the flavorful bits stuck to the bottom of the pan.
14
Once the skins start to separate from the tomatoes, they are sufficiently sautéed; add water until it reaches the height of the tomatoes.
15
Add more minced garlic, a moderate amount of salt to taste, and vinegar to bring out the acidity.
16
Add the sugar and garam masala.
17
Add a generous amount of chili powder and simmer until the tomatoes feel broken down.
18
Transfer the fully simmered curry to a large bowl and use a hand blender to blend it into an orange curry sauce.
19
Push it through a sieve for a very smooth buttermilk-like texture, leaving only the tomato skins behind.
20
True to the dish's name, add a generous amount of butter.
21
Add the heavy cream and mix the butter and cream together.
22
Add the seared chicken; since the meat and sauce are prepared separately and combined at the end, the consistency remains perfect regardless of the amount of chicken.
23
Add the kasuri methi and simmer until it blends well with the tomato sauce.