Murgh makhani (Butter Chicken)
Designed for professional chefs, check out this Murgh Makhani - (Butter Chicken) recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Tomato Powder.
Ingredients
Marinate Chicken:
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Chicken breast, cubes 1.6 kg
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Lemon, juice 60 ml
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Kashmiri chilli, powder 5 g
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Yogurt 250 g
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Curry, base 160 g
Sauce:
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Mustard, seed oil 40 ml
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Curry, base 240 g
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Salt 5 g
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Water 500 ml
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Cream 450 ml
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Butter 120 g
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Kasoori methi (fenugreek leaves) 3 g
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Sugar 20 g
Plate:
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Cream 50 ml
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Coriander leaves 2 g
Preparation
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Marinate Chicken:
- Add all ingredient into a bowl, mix, cover and chill overnight to marinade.
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Sauce:
- Heat the mustard oil in a pan and sear of the marinated chicken. Remove from the pan and set aside.
- In the same pan cook out the curry paste. Add the salt and water and bring to a simmer.
- Whisk in the Knorr Tomato Powder, add the chicken back and cook through.
- Finish by whisking in the cream, butter and Kasoori Methi.
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Plate:
- Plate in a bowl and garnish with a tsp cream and a few coriander leaves.
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