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Butter Chicken (Murgh Makahni)

Mains
Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Butter Chicken (Murgh Makahni)

1tbspCoriander seeds come
1tbspOil
1tspSalt
1tspBlack caraway seeds
1tspGround chili
1tbspDried fenugreek leaves (kasuri methi) horns and break into pieces with your fingers
1.2-1.5kgChicken
1.5dlCream 13%
1.5dlWater
1.5dlPlain yogurt
2tspGaram masala
2Green chili without seeds, chopped fine
2The whole Bay leaves
2cmGinger root rives
2Medium onion chopped fine
3tbspTomato puree
4tbspFresh green coriander chopped
5Whole green cardamom fruit
6cloveFresh garlic grated or pressed
75gButter
7-9Whole black peppercorns

Instructions for Butter Chicken (Murgh Makahni)

To prepare the Butter Chicken (Murgh Makahni) recipe, please follow these instructions:

Mix all spices except Laurel and dried fenugreek leaves-yoghurt together with horns salt and tomato puree. Chicken skinned and cut into 8 pieces, cut small incisions in pieces or prick them with a fork Came the carved chicken pieces in and mix thoroughly. Heat the butter and oil in a large pan and fry the onions until they are golden brown. Turn down the heat. Then came the chicken pieces in conjunction with the marinade and fry it all in 7 to 10 minutes. Pour the water and add Bay leaves, along with the dried fenugreek leaves and let the horns right simmer for 30 to 35 minutes, stirring occasionally. Pour the cream in and småkog a further 5 minutes. Garnish with fresh green coriander and finely chopped green chilies.