Murgh Makhani (India Butter Chicken) Recipe by fenway
Cooking Instructions 30 minutes 1 Mix all marinade ingredients in a large bowl. Add chicken and stir to coat chicken. Cover and place in the refrigerator overnight. 2 Next day remove marinating chicken and allow to come to room temperature. Add oil to a large pan and heat on medium high heat. When sizzling, add chicken to pan and brown. Cook to just done. Remove chicken to a bowl. 3 Add ghee and onions to the pan and soften on medium heat. 4 Add garlic and ginger to pan. Stir for 30 seconds until fragrant. Add Garam masala, cumin and red chili powder to pan. Stir for 30 seconds until fragrant. 5 Add diced tomatoes to pan and simmer for 10 minutes while occasionally stirring. If mixture gets too dry add in some chicken stock. 6 Transfer pan contents to a blender. Separate cashews from the water and add to the blender. Put blender on high until sauce is smooth. Return sauce to the pan. It will be thick. 7 Add cream to pan, mix and bring to a boil. Add chicken, with juices, to the pan and simmer while covered for 5-10 minutes. The sauce is supposed to be thick but if you prefer a “thinner sauce” you can add cream or chicken stock to the pan. 8 Transfer to a serving bowl. Serve with rice or naan bread. Garnish with fresh cilantro. Enjoy! 1 Mix all marinade ingredients in a large bowl. Add chicken and stir to coat chicken. Cover and place in the refrigerator overnight. 1 Mix all marinade ingredients in a large bowl. Add chicken and stir to coat chicken. Cover and place in the refrigerator overnight. 2 Next day remove marinating chicken and allow to come to room temperature. Add oil to a large pan and heat on medium high heat. When sizzling, add chicken to pan and brown. Cook to just done. Remove chicken to a bowl. 2 Next day remove marinating chicken and allow to come to room temperature. Add oil to a large pan and heat on medium high heat. When sizzling, add chicken to pan and brown. Cook to just done. Remove chicken to a bowl. 3 Add ghee and onions to the pan and soften on medium heat. 3 Add ghee and onions to the pan and soften on medium heat. 4 Add garlic and ginger to pan. Stir for 30 seconds until fragrant. Add Garam masala, cumin and red chili powder to pan. Stir for 30 seconds until fragrant. 4 Add garlic and ginger to pan. Stir for 30 seconds until fragrant. Add Garam masala, cumin and red chili powder to pan. Stir for 30 seconds until fragrant. 5 Add diced tomatoes to pan and simmer for 10 minutes while occasionally stirring. If mixture gets too dry add in some chicken stock. 5 Add diced tomatoes to pan and simmer for 10 minutes while occasionally stirring. If mixture gets too dry add in some chicken stock. 6 Transfer pan contents to a blender. Separate cashews from the water and add to the blender. Put blender on high until sauce is smooth. Return sauce to the pan. It will be thick. 6 Transfer pan contents to a blender. Separate cashews from the water and add to the blender. Put blender on high until sauce is smooth. Return sauce to the pan. It will be thick. 7 Add cream to pan, mix and bring to a boil. Add chicken, with juices, to the pan and simmer while covered for 5-10 minutes. The sauce is supposed to be thick but if you prefer a “thinner sauce” you can add cream or chicken stock to the pan. 7 Add cream to pan, mix and bring to a boil. Add chicken, with juices, to the pan and simmer while covered for 5-10 minutes. The sauce is supposed to be thick but if you prefer a “thinner sauce” you can add cream or chicken stock to the pan. 8 Transfer to a serving bowl. Serve with rice or naan bread. Garnish with fresh cilantro. Enjoy! 8 Transfer to a serving bowl. Serve with rice or naan bread. Garnish with fresh cilantro. Enjoy! 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