Murgh makhani (Butter chicken)

Name: Murgh makhani (Butter chicken)
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 portions
Ingredients: 800 g skinless, boneless chicken thighs; 30 g freshly squeezed lemon juice; 150 g natural yoghurt; 120 g tandoori paste; ¼ tsp sea salt; extra virgin olive oil; 2 tsp cumin seeds; 2 tsp coriander seeds; 2 cm cinnamon quill; 1 black cardamom pod; 1 tsp fenugreek seeds; 45 g ghee; 180 g brown onion; 20 g fresh ginger; 2 garlic cloves; 1 tsp sea salt; 2 fresh long green chillies; 1 can canned whole tomatoes; 70 g water; 70 g cashews; 40 g unsalted butter; 10 sprigs fresh coriander; 1 tsp garam masala; 100 g pouring (whipping) cream

4.8 1.5K évaluations

Prép. 40min

Total 1h 15min

6 portions

Ingrédients

Chicken

skinless, boneless chicken thighs each thigh cut into 8 pieces
800 g
freshly squeezed lemon juice
30 g
natural yoghurt
150 g
tandoori paste (see Tips)
120 g
sea salt
¼ tsp
extra virgin olive oil to grease

Butter sauce

cumin seeds
2 tsp
coriander seeds
2 tsp
cinnamon quill
2 cm
black cardamom pod
1
fenugreek seeds
1 tsp
ghee (see Tips)
45 g
brown onion (approx. 1-2 onions), cut into quarters
180 g
fresh ginger cut into pieces
20 g
garlic cloves
2
sea salt
1 tsp
fresh long green chillies trimmed and cut in half (optional)
2
canned whole tomatoes (400 g)
1 can
water
70 g
cashews plus extra to garnish
70 g
unsalted butter cut into pieces
40 g
fresh coriander leaves, stalks and roots, cut into thirds, plus extra leaves to garnish
10 sprigs
garam masala (see Tips)
1 tsp
pouring (whipping) cream
100 g