Butter Chicken | Murgh Makhani

Start with 2 pounds of chicken. Cut into bite sized pieces.
Add in 4 tbsp yogurt (I used 2%), 4 tsp almond flour (*), 6 cloves of garlic chopped, a small piece of ginger chopped, 2 green chilies chopped, 2 tsp paprika, 1 tsp garam masala powder, 2 tsp corainder powder, pinch of cinnamon powder, and salt.
Mix it all thoroughly. Leave it to marinate overnight.
Next day — spread it out on a baking tray. Into the preheated oven for 20 mins at 350oC. I took it out after 20 minutes and flipped the pieces. Back into the oven for another 20 minutes. After 40 minutes, I broiled it for 10 minutes.
Now for the gravy. In a sauce pan, melt butter. Add 5 green cardamom pods (opened), 1 cinnamon stick, and 3 cloves. Fry for 20 seconds.
Add 1 chopped yellow onion and sautee until light brown color. Takes about 8 minutes in medium heat.
Now add 2 tbsp grated ginger, and 2 green chilies (slit and chopped). Sautee until the raw smell leaves. Takes about 4–5 minutes.
Now add 1 chopped tomato (**), 1 tbsp kashmiri chili powder, 1 tsp garam masala powder, and a pinch of saffron (***). Mix well and close the lid. Allow the tomatoes to cook and soften.
Once you get the above consistency for tomatoes, add a little bit of heavy cream.
Combine well. Then add the rest of the heavy cream. I used 473 ml bottle heavy cream.
Allow the heavy cream to combine well with the gravy. Then take out one of the souvenir from your trip to lavender farm. LAVENDER HONEY! Add 2 tbsp honey to the gravy.
Add 1 tbsp Kasoori methi aka fenugreek leaf powder. Look at that color. Add salt if needed at this point. Mix well.
Take the chicken. Taste test. SELF HIGH-FIVE.
Add the cooked chicken to the gravy. Cook for 10 minutes. Allow the gravy to get coated with the chicken.
Search Pinterest for pretty butter chicken pictures to recreate it. Second SELF HIGH-FIVE!
Serve with chappathi and pickled onions. HIGH-FIVE WITH OAO.

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