Indian Butter Chicken Murgh Makhani
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon oil, (peanut oil)
- 1 shallot (s), finely chopped
- 1 onion (s), finely chopped
- 60 g butter
- 1 lime (s), add the juice from it
- 3 tablespoon ginger, finely chopped
- 3 tablespoon garlic
- 5 teaspoon garam masala
- 2 chilli pepper (s), dried, chopped
- 1 teaspoon ground cumin
- 1 bay leaf
- 120 ml yogurt
- 0.5 ½ cup sour cream
- 500 g tomato (s), passed
- 2 teaspoons cayenne pepper
- 500 g chicken breast fillet (s)
- 0.25 ¼ cup cashew nuts, unsalted and ground
- salt
- pepper
- 0.5 teaspoon ½ fenugreek, ground
Print Recipe
Pin Recipe Instructions
- 1 tablespoon of peanut oil is heated in a saucepan and the shallot and onion are steamed until translucent. Butter, lime juice, ginger, garlic, 3 teaspoons Garam Masala, the chopped chilli peppers, cumin, the bay leaf and the ground fenugreek seeds are then added and heated for 1 minute while stirring. Then the strained tomatoes are added and cooked for another 2 minutes. Then add yoghurt and sour cream, season with salt, pepper and 1 teaspoon cayenne pepper and let everything simmer over low heat for 10 minutes.
- In the meantime, the chicken breast fillet is cut into bite-sized pieces and sautéed in a pan with 1 tablespoon of peanut oil until it is lightly browned (approx. 10 minutes). One or two ladles of the sauce are added to the meat, seasoned with 2 more teaspoons of Garam Masala and cayenne pepper and cooked over medium heat. The meat is now added to the rest of the sauce. Use 1/2 cup of ground, unsalted cashew nuts to thicken the sauce.
- This goes well with rice or fresh naan bread.
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