White Butter Chicken - Murgh Makhani
Sauteed tandoori chicken in a rich onion and cream gravy.
Ingredients
- 250 grams Boneless chicken legs and thighs
- 100 ml Heavy Cream
- 50 grams Butter I recommend this one
- 1 tbsp Ghee I recommend this
- 2 tbsp Tandoori Masala I recommend this one
- 1 Onion blitzed into a paste
- 1 tbsp Ginger Garlic Paste I recommend this one http://geni.us/gingergarlicpaste
- 1/2 Lime juice
- Fresh Coriander
- Salt to Taste
- Kasuri Mehti/Fenugreek Leaves I recommend this one
Instructions
- Chop the chicken into bite size pieces and marinate with ghee, salt, Tandoori Masala and lime juice
- Melt 10 grams of butter on a high heat and sautee the chicken.
- Once caramelized and cooked, set aside.
- In the same pan melt 30 grams of butter
- Add the onion paste and ginger garlic paste and cook for 2 minutes
- Add the resting juices and oils from the pre cooked chicken
- Cook for 1 minute and add the chicken
- Add the fenugreek or kasuri methi
- Add the fresh cream and turn off the gas
- Garnish with coriander and the remaining butter.
- Serve however you like!
Notes
There are a couple of other brands of Tandoori Masala available. I would suggest checking them out. There is an organic tandoori masala available and also another brand called Rajah. For the fenugreek leaves as well here is another option to try.
Tried this recipe?Let us know how it was!