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Butter Chicken / Murgh Makhani (From Scratch / Base Free)
A SILKY DISH WITH MEAT COOKED IN BUTTER

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Butter Chicken / Murgh Makhani (From Scratch / Base Free)

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Ingredients

Adjust Servings:
For Marination
500g Meat, Vegetables, Paneer or Tofu
1 teaspoon Turmeric Powder
1 teaspoon Chilli Powder
1 teaspoon Salt
Butter Chicken Dish
3 tablespoons Mustard Oil or 3 tablespoon vegetable oil + 1 teaspoon dry mustard such as Colman's
1 small-medium (100g) Red Onion
10-20 Cashews
75g Butter (Salted)
3-5 Green Finger Chillies
2 teaspoons Garlic Paste
1 teaspoon Ginger Paste
2 tablespoons Tomato Paste
1 teaspoon Chilli Powder
1 teaspoon Coriander Powder
1 teaspoon Cumin Powder
1 teaspoon Garam Masala Powder
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Turmeric Powder
80-100ml Single Cream

Tender butter chicken marinated in a mixture of spices, seared in mustard oil then gently simmered in butter and spices

Features:
  • Heat 2/5
Cuisine:

Ingredients

  • For Marination

  • Butter Chicken Dish

Directions

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Tender marinated chicken, seared in mustard oil then gently simmered in spices butter and cream

This is a rich, warming butter chicken, if you’re looking for the sweet, creamy ones found in restaurants and takeaways then this is what you’re looking for https://thecurrykid.co.uk/recipe/sweet-butter-chicken-from-scratch/

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Steps

1
Done

marinate the meat in the turmeric, chilli and salt. Ideally allow to rest overnight but for at least 1 hour

2
Done

add the mustard oil (or 3 tablespoon vegetable oil + 1 teaspoon dry mustard such as Colman's) to a pan and add in the meat. Cook until the meat is browned and starting to cook through, around 5 minutes then remove the meat and place aside (leave the oil)

3
Done

add the onions to the pan and gently cook until caramelized, stirring frequently so they do not stick and burn

4
Done

blend the caramelised onions and cashews with 1/2 cup water to form a paste and put aside

5
Done

back to the pan add in your butter and chillies and fry for 2-3 mins stirring frequently

6
Done

add the garlic and ginger paste, stir through and fry for 30-60 seconds

7
Done

in with the tomato paste, blended onion and cashew paste and all of the spices, stir through and cook until the oil separates

8
Done

add 125ml of hot water, stir through and allow to reduce by half

9
Done

remove from the heat and add the cream, stir through and place back on the heat and cook until the oil separates again

10
Done

add the remaining water as well as the meat. Stir and coat well and reduce until the consistency required and the meat is cooked through

Josh

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