Murgh Makhani – Moti Mahal Style – Delhi Butter Chicken
recipes are simple
recipes are simple
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Ingredients

  • 20 min Cook time
  • 20 min Resting
  • 40 min plus marination Yield
  • 3 chicken breasts (900 gms total) 4 Tbsp cashew nuts
  • 2 tsp ginger garlic paste (equal amounts of ginger and garlic paste) 1 tsp kashmiri chilli powder 2 Tbsp Butter, softened ½ tsp garam masala (check out the garam masala recipe in this post) ½ tsp tandoori masala powder or kebab masala OR just double the garam masala used 1 Tbsp kasuri methi (dried fenugreek leaves) 1 tsp salt ¼ tsp sugar ¼ cup pouring cream 6 plus 4 Tbsp oil, divided coriander/ cilantro for garnish
  • garlic
  • methi
  • leaves
  • ½ cup hung yoghurt
  • 1 tsp garam masala (check out the garam masala recipe in this post) ½ tsp black salt (kala namak)
  • ½ tsp salt
  • 10 small cloves
  • crushed
  • 1 small knob of ginger, crushed
  • 2 small green chillies, slit
  • 5 green cardamom, bruised to expose the seeds
  • 1½ tsp kashmiri chilli powder
  • 2 cups water
  • 15 minutes Remove from heat and allow to cool COMPLETELY
  • ¼ cup of warm water for
  • 15 minutes Add to a mixer

Instructions

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