Murgh makhani or butter chicken is a classic staple of Indian food, available in country of origin and abroad in Indian restaurants. The dish have flavor profile. And has in Punjabi kitchen.
Ingredients
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon garam masala
- 1 tablespoon cornstarch
- 2 teaspoons lemon juice
- 2 tablespoons butter
- 1 tablespoon peanut oil
- 1 tablespoon ginger garlic paste
- 1 tablespoon peanut oil
- 1/4 cup plain yogurt
- 1 cup half-and-half
- 1 shallot, finely chopped
- 1/4 white onion, chopped
- 1 pinch cayenne pepper
- 1 pinch black pepper
- 1 pinch salt
- 1 bay leaf
- 1 cup tomato puree
- 1 pound boneless, skinless chicken, cut in small size pieces
- 1/4 cup of water
Method for Murgh Makhani:
In a large saucepan you need to heat one table spoon oil over a medium high heat. Then fry shallot and onion need to sauté till they become soft, and translucent. In the butter you need to stir lemon juice, paste 1 teaspoon garam masala, ginger – garlic, cumin, chili powder and leaf form bay.
For one minute you need to cook them, and after that add tomato sauce and cook two more minutes with stirring frequently. In a half and half yogurt you need to stir them, and then heat need to be reduced in low and need to be simmer for ten minutes, then add season with salt pepper. Now you can remove from heat and put aside.
In a large heavy skillet over the medium heat you need to heat one tablespoon oil, About ten minutes you need to cook chicken, till the chicken gets light brown color, then reduce heat, and then add the cayenne, and one teaspoon garam masala.
In a few spoonfuls of sauce you need to stir. And after that simmer it till liquid is reduced, and after that simmer it till liquid is reduced, and chicken don’t have pink color anymore. In the sauce you need to stir cooked chicken.
Cornstarch and water need to be mixed together, and them into the sauce stir them. 5-10 min need to be cooked till thickened.
