Indian chicken with butter. Murgh Makhani or Indian Butter Chicken, is a typical dish in the region of Punjab, Northwest of the India. The chicken is marina overnight in a delicious blend of spices that will make their texture and flavor to change completely.
It is then cooked in Makhani, a sauce made with butter, tomato and spices. Ideally, serve it with rice and Naan, one of those breads more typical of the India that also can do is aromartzado with herbs and different ingredients.
In all Indian food shortage never no breads, sauces, rice and the Curry and this Indian chicken with butter. Murgh Makhani or Indian Butter Chicken that I bring today is one of the Favorites at home. You can decide what level of spiciness you want putting more or less chili powder. If it want to little spicy, not put since both them spices tandori as the Garam Masala, are already a little spicy of by itself, so id carefully, although to us, as already know us going much the rock & roll,
If still your Indian chicken with butter. Indian Butter Chicken or Murgh Makhani is a little spicy. Don't be alarmed: mixed with rice all the resentments they lowered and if you do a raita Fixed issue. Delicious and creamy this chicken is converted in an of your favorite, so give him a chance.
- 2 yoghurt Greek 0.38 €
- 2 tablespoons tandoori spices €0.35
- 500 g of chicken without skin or bones cut into chunks €2.35
- 1 onion, chopped 0.32
- 1 tablespoon fresh ginger grated €0.15
- 1 clove garlic, minced very €0.10
- 2 tablespoons water €0.01
- 3 + 2 tablespoons sunflower oil €0.09
- 1 teaspoon Garam Masala €0.18
- 1/2 teaspoon turmeric or turmeric €0.07
- 1/4 teaspoon chile (optional) €0.15
- 1 tin of tomatoes 400 g crushed €0.43
- 200 ml of fresh cream €0.40
- 50 g butter €0.25
- 1/2 tablespoon dried fenugreek (fenugreek) €0.06
- 1 teaspoon salt €0.01
Total €5,29, i.e., €1.32 per each of the four portions you get with these quantities.
Directions
1 in a bowl mix the yogurt and tandoori masala in a large bowl until well blended.
2. Add the chicken and move to cover evenly. Let marinate in the refrigerator for at least 3 hours (as always the best leave it overnight).
3. in a hot skillet, add the chicken and browned all over, about 5 minutes. Remove from the Pan and reserve.
4. heat the remaining 2 tablespoons of oil from the pan. Sauté the onion, garlic and Ginger until it is well browned everything. Sprinkle the Garam masala, the turmeric and chili powder and cook 1 minute more. Dump the tomato crushed in it mix, lower the fire to medium-low and cook some 10-15 minutes until the tomato is well fried.
5. then add the chicken and cream and cook with butter or Indian Butter Chicken Indian chicken to a boil. Add the butter, fenugreek leaves and salt. Reduce heat to low and simmer, uncovered until chicken pieces are fully cooked (about 15 to 20 minutes). Finish with a bit of chopped cilantro.
- This dish freezes very well so I do a lot and take to freeze a part
- Difficulty: easy
- Time of preparation: 40 minutes more time of marinated
- Servings: 4
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Hello loleta I made this recipe as well, without the Chile. the only thing that I have found are the dried leaves of greco UNEF. Also it accompanies with naan and ratias of cucumber.
Oleeeee Antonia! How I I am glad that it has left you well. The chile it can employ to your liking because only affects to the spicy. The leaves of UNEF greco them find in stores of food Indian or in supermarkets English. and what good that character with nann and cucumber raita, a professional of the hindu food already! Many thanks for tell me it and by being by here with me :)
Hello Loleta
When try to of do recipes that carry yogurt, to the take it to the frying pan is me short. What do I do wrong?
Your dessert and your Indian recipes are my favorite. I love that we enseñases do coconut naan.
Thanks
Hello Gely, what recipe in particular? You would need to tell me more to find out what's wrong. Tell me and I try to help. BMe said it's the naan of coconut. that large and thanks for being here
It is in this recipe. Not it is because I have missed fewer tandoori, or for letting too much yogurt on chicken, but to throw it in the Pan, the yogurt since it cracked, guess that's that it is cut. Can be that was because no was Greek? Or because to be eco-friendly?
Thanks
Hello Gely, if yogurt is cut nothing happens, but not it should be noted, since passing the chicken in the frying pan, all yogurt is not added. Only the little that is left attached to the chicken. So when then do the sauce and put the chicken, not noticed anything yogurt. Of all modes itself has that see that not is yogurt Greek because not have so much fat and not melt equal. A hug and proof again that it is rich rico. A hug and thank you very much for being here with me as always :)
Many thanks Loleta. I missed not all yogurt but almost. I'll be back to try and with Greek yoghurt...
A hug.
Hello!!
Not had never heard fenugreek!
Taste brings to the plate?? If it is not essential!
Thank you for this good recipe!
Hi Elena, fenugreek is a plant widely used in Indian cuisine, and Sri Lanka. As well indicates not passes nothing if it is not used, although it gives a characteristic aroma. If any time pass by a store of power Asian, asks if have. They tend to sell in sheets, you lasts a lifetime and it is very cheap. Sure that's a discovery for you as it was for my. Thank you for writing and for being here with me. A big kiss
Hello Loleta, could you tell how to do the rice accompaniment?
Many thanks :)
Hello Martha, I then do 230 g of rice basmati and 400 ml of water. Sauté the rice in a tablespoon of oil seeds. Add the water. When it is boiling, cover and got the fire to a minimum. Leave 10-12 minuitos. Ready. Anything you tell me kisses
Hello, what add is cilantro or parsley?
Do you have the recipe for the two rice dishes in the photo? White and yellow?
Hello Rolo, add cilantro (I have it since not is how it had happened to me, so thanks for telling it to me). I just drop that I have posted the recipe for the rice and wonder a lot but it is so. White rice is basmati rice. To boil it just to wash it very well, until water you fall transparent. Then put it to Cook: on the one hand of rice 1 part and a quart of water. Leave it to boil five minutes past the time covers it and turn off the fire. You let it stand for 15 minutes and nothing else. The other is to see if I focus and take it. A hug and thanks for writing
I've bundled the way you do the rice already that put different things in 2 comments. in the first you say that you cueces it 10-12 minutes after Sauté.
in the last comment, you say that you cueces it only 5 minutes. can clarify me it porfi?
Mari JOse holo, I believe that that you've bundled because esn this recipe are not taught to prepare the rice, it's pretty chicken. It may that you're me another recipe habladno be? Happy day and already I have