Butter chicken also known as murgh makhani (Hindi: मुर्ग़ मक्खनी) is an Indian dish of chicken in a gently spiced curry sauce.
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It is served in India & abroad. The dish has its foundations in Punjabi food & was produced by the Moti Mahal eatery in Delhi, India.
This creamy meal is best enjoyed with plain or garlic naan.
I have leveled up my original recipe by adding one extra ingredient which is the Gorima’s Harissa Marinade.
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Butter Chicken Ingredients:
Marinade:
◆± 6-7 chicken breast fillets (1 whole chicken can be used & cut into pieces, preferably deboned).
◆Salt to taste
◆½ teaspoon cracked black pepper
◆1 teaspoon garam masala
◆1 teaspoon cumin (jeera) powder
◆½ teaspoon turmeric powder
◆1 teaspoon coriander (dhania) powder
◆2 tablespoons chili powder or masala
◆1 tablespoon ginger & garlic paste
◆1 teaspoon cardamom (elachi) powder
◆2 teaspoons red chili flakes
◆1 sprig thyme
◆1 cup plain yoghurt
For Cooking:
◆200 grams butter
◆1 onion
◆2 tomatoes
◆2 cinnamon sticks
◆4 cloves
◆2 bay leaves
◆1 sprig curry leaves
◆70 grams tomato paste
◆1 tablespoon Gorima’s Harissa Marinade
◆1 cup fresh cream
◆Freshly chopped coriander (dhania) for garnishing
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