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 chicken thigh fillet; 30 g lemon juice; ¼ tsp salt; 150 g natural yoghurt; 120 g tandoori paste; oil; 2 tsp cumin seeds; 2 tsp coriander seeds; 2 cm cinnamon quill; 1 black cardamom pod; 1 tsp fenugreek seeds; 45 g ghee; 1 - 2 brown onions; 20 g ginger paste; 10 g garlic paste; 1 tsp salt; 2 fresh long green chillies; 20 sprigs fresh coriander; 400 g canned whole tomatoes; 70 g water; 70 g cashews; 40 g unsalted butter; 1 tsp garam masala; 100 g pouring (whipping) cream

4.7 680 évaluations

Prép. 40min

Total 1h 15min

6 portions

Ingrédients

Chicken

chicken thigh fillet each thigh cut into 8 pieces
800 g
lemon juice
30 g
salt
¼ tsp
natural yoghurt
150 g
tandoori paste (see Tips)
120 g
oil for greasing

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 onions (approx. 180 g), cut into halves
1 - 2
ginger paste (see Tips)
20 g
garlic paste (see Tips)
10 g
salt
1 tsp
fresh long green chillies trimmed and cut into halves (optional)
2
fresh coriander leaves, stalks and roots, cut into thirds, plus extra leaves for garnishing (see Tips)
20 sprigs
canned whole tomatoes
400 g
water
70 g
cashews plus extra for garnishing
70 g
unsalted butter
40 g
garam masala (see Tips)
1 tsp
pouring (whipping) cream
100 g