Be led away to the sumptuous world of food.
Discover the culinary glories of India.
Let your tastebuds explore Indian culture.
Zoha Recipes
Butter Chicken Murgh Makhani recipe
Ingredients:
For Tempering
- 4 Tblspn Oil
- 2 Tblspn Ghee (Clarified Butter)
- 1 Cinnemon Stick
Fresh Produce
- 200g Boneless chicken cleaned and washed - cut into cubes
- 1 Medium onion finely chopped
- 3 Fresh tomatoes blended
- 2 Tspn garlic paste
- 1 Tspn ginger paste
- 1 cup fresh cream
- Fresh coriander / cilantro for Garnish
Zoha Dry Spices
- 3 Tblspn Butter Chicken Masala
- 1 Tsp salt
- 1/2 Tsp Cumin Powder
- 1 Tsp Corriander Powder
- 1 Tsp Tumeric Powder
- 1 Tsp Garam Masala
If you prefer Medium to Hot - add:
- 1/2 Tsp red chilli paste or red chilli powder
- 1/2 Tsp Fresh Green Chilli
Getting it done:
- Add the Oil & Ghee to a large saucepan. Add the cinnamon stick to the heated pan.
- Add the onions and sauté the on medium heat, until golden brown.
- Add the Blended tomatoes to the browned onions, then add the dry ingredients (salt, Turmeric, Cumin Powder, Coriander Powder)
- Add the Ginger and Garlic paste, and if you require a Medium to Hot curry add the Chilli to the onion and tomato mix. Stir well.
- Add 2 Tbsp Butter Chicken Masala to the tomato & onion mix, with a ¼ cup of water, allow to simmer on medium heat until the flavours come through (5-10 minutes)
- Marinate the Chicken cubes with 1 Tbsp Butter Chicken Masala while the Tomato & onion mix is simmering.
- Once the Tomato & onion mixture is cooked (the oil will separate from the tomato mix), add the marinated chicken cubes to the mixture
- Toss the chicken well with the mixture reduce the heat to low temperature, and allow to simmer for 5 minutes.
- After 5 minutes, toss the chicken and allow to cook for a further 5-7 minutes. (if the mixture requires moisture add less than a ¼ cup of water to the mix and reduce the temperature.
- Once the mixture is cooked the oil will separate from the curry.
- Add the Fresh cream and if required add 1 Tsp of Ghee and cook for 2 – 5 minutes
- Garnish with fresh Coriander and Garam Masala
- Serve with Naan Roti or Basmati Rice or Samp
