Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, butter chicken (murgh makhani). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Butter Chicken (Murgh Makhani) is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Butter Chicken (Murgh Makhani) is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook butter chicken (murgh makhani) using 24 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Butter Chicken (Murgh Makhani):

1. Make ready To Marinate the Chicken:
2. Make ready 2 Chicken Breast
3. Get 1 tbsp ginger and garlic paste
4. Prepare 1 tsp chilli powder
5. Make ready 1 tsp garam masala
6. Take 1 tsp turmeric
7. Get 1 tsp cumin powder
8. Prepare 1/2 tsp salt
9. Prepare 1/2 tsp corriander powder
10. Take 1 tbsp lemon juice
11. Prepare 2 tbsp oil
12. Take To make the base sauce:
13. Get 3 Onions
14. Take 15-20 Cashews Nuts
15. Get 2 Dried Chillies
16. Make ready 2 tbsp tomato paste
17. Get Salt as per taste
18. Get 1/2 tsp sugar
19. Prepare Dry Spices(3 cloves, 1 star anise, 1/2 Cinnamon stick, 1 big elachi)
20. Prepare 1 tsp cumin powder
21. Get 1 tsp coriander powder
22. Take 1/2 tsp red chilli powder (optional)
23. Make ready 50 g butter
24. Make ready 30-40 ml double cream

Instructions to make Butter Chicken (Murgh Makhani):

1. In a large bowl, whisk together lemon juice, oil,turmeric, garam masala, cumin powder,coriander powder, chilli powder, ginger& garlic paste. Add chicken and toss until fully coated. Let marinate for 1-2 hours. (preferable overnight)
2. In a large pot over the medium heat, melt 2 tablespoons butter. Working in batches, add chicken and cook until golden all over, about 2 minutes per side. Transfer to a plate.
3. Reduce heat to medium and melt 2 tablespoons butter. Add the dry chillies, Cashew nuts and diced onions.Cook until soft, about 5 minutes. Add 300ml water and cook until fragrant.
4. Once the onions cooked and water start to boil, take it off the heat. Drain all the water and blitz the onions and cashews nuts. Do not throw the water away. Keep it aside.
5. Heat up some butter.Add the dry spices (as listed above in the ingredients list), cumin powder, coriander and red chilli powder. Cook until fragrant. Add the onions and cashew purée and tomato purée into the dry spices. Stir it and return chicken to sauce with same water that cooked onions and cashews nuts. Add salt n 1/2tsp sugar. Let simmer until the chicken is cooked through, about 8 minutes.
6. Stir in double cream and remaining 2 tablespoons butter.
7. Garnish with coriander and serve warm over rice with naan or Roti.

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