Murgh Makhani butter chicken

Name: Murgh Makhani butter chicken
Yield: 4 portion(s)
Ingredients: 1 tbsp Coriander seeds come; 1 tbsp Oil; 1 tsp Salt; 1 tsp Black caraway seeds; 1 tsp Ground chili; 1 tbsp Dried fenugreek leaves (kasuri methi) horns and break into pieces with your fingers; 1.2-1.5 kg Chicken, skinned and cut into 8 pieces cut small incisions in pieces or prick them with a fork; 1.5 dl 13% cream; 1.5 dl Water; 1.5 dl Plain yogurt; 2 tsp Garam masala; 2 Green chili without seeds, chopped fine; 2 The whole Bay leaves; 2 cm Ginger root rives; 2 Medium onion chopped fine; 3 tbsp Tomato puree; 4 tbsp Fresh green coriander chopped; 5 Whole green cardamom fruit; 6 clove Fresh garlic grated or pressed; 75 g Butter; 7-9 Whole black peppercorns

Mains

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

Ingredients for Murgh Makhani butter chicken

1	tbsp	Coriander seeds come
1	tbsp	Oil
1	tsp	Salt
1	tsp	Black caraway seeds
1	tsp	Ground chili
1	tbsp	Dried fenugreek leaves (kasuri methi) horns and break into pieces with your fingers
1.2-1.5	kg	Chicken, skinned and cut into 8 pieces cut small incisions in pieces or prick them with a fork
1.5	dl	13% cream
1.5	dl	Water
1.5	dl	Plain yogurt
2	tsp	Garam masala
2		Green chili without seeds, chopped fine
2		The whole Bay leaves
2	cm	Ginger root rives
2		Medium onion chopped fine
3	tbsp	Tomato puree
4	tbsp	Fresh green coriander chopped
5		Whole green cardamom fruit
6	clove	Fresh garlic grated or pressed
75	g	Butter
7-9		Whole black peppercorns

Instructions for Murgh Makhani butter chicken

To prepare the Murgh Makhani butter chicken recipe, please follow these instructions:

Mix all spices except Laurel and dried fenugreek leaves-yoghurt together with horns salt and tomato puree. 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.

Murgh Makhani butter chicken

Ingredients for Murgh Makhani butter chicken

Instructions for Murgh Makhani butter chicken

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