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MURGH MAKHANI(BUTTER CHICKEN) Recipe

Recipe By Malobika Rakshit Saha

Most loved recipe internationally. It is a dish that is enjoyed with tandoori roti or naan but tastes equally good with tempered rice like jeera rice.

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Non Vegdiet
1hr 30minstotal
1hr 30m.total
MURGH MAKHANI(BUTTER CHICKEN)
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Ingredients for MURGH MAKHANI(BUTTER CHICKEN) Recipe

  • 83.33 g chicken
  • 0.17 Tbsp Lemon juice
  • 0.08 Tsp Salt
  • 0.08 Tsp Red chilli powder
  • 0.17 Tsp Kasuri methi leaves crushed
  • 1/25 Tsp Turmeric pwd
  • 0.08 Tsp Garam masala pwd
  • 0.17 Tbsp Oil
  • 0.33 Tsps Ginger-garlic paste
  • 0.08 Cup Hung curd
  • 0.33 Tbsp Butter
  • 0.17 Tsp Ginger-garlic paste
  • 0.33 Inches Cinnamon stick
  • 0.67 Pieces reen cardamom
  • 0.33 Pieces Cloves
  • 0.08 Tsp Methi seeds
  • 0.33 Pieces reen chillies
  • 0.67 Pieces Tomato puree
  • 0.17 Tsp Red chilli pwd
  • 2 Pieces Cashew paste
  • 0.08 Tsp Garam masala pwd
  • 0.17 Tbsp Kasuri methi crushed leaves
  • 0.33 Tsp Sugar
  • As Required Salt
  • 2 Tbsp Fresh cream
  • A Stem Coriander leaves

Directions: Murgh Makhani(butter Chicken) Recipe

  • STEP 1.Marinate chicken with lemon juice, salt and red chilli pwd and keep it for 20 minutes
  • STEP 2.Marinate the chicken again with kasuri methi leaves, haldi, garam masala oil, ginger-garlic paste, and curd. Keep it overnight in fridge.
  • STEP 3.Fry in a non stick tawa with butter stirring constantly to avoid burning in high flame.
  • STEP 4.Heat butter in a pan and add cinnamon, cardamom, cloves,methi seeds.fry for 2 minutes.
  • STEP 5.Add ginger-garlic paste green chilli and fry till fragrant.
  • STEP 6.Add tomato puree red chilli pwd, sugar,salt and fry till oil oozes out.
  • STEP 7.Pour some water and cashew paste .Adjust water as per your desired consistency.
  • STEP 8.Simmer for 3 minutes. Add fried chicken simmer for 10 minutes till soft and tender.
  • STEP 9.Add garam masala , kasuri methi leaves and simmer for 2 minutes.
  • STEP 10.Drizzle fresh cream and switch off flame.
  • STEP 11.Garnish Punjabi murgh makhani with coriander leaves and serve with naan/ jeera rice.
Nutrition
value
321
calories per serving
24 g Fat18 g Protein9 g Carbs4 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    18g
  • Carbs
    9g
  • Fiber
    4g

MacroNutrients

  • Carbs
    9g
  • Protein
    18g
  • Fiber
    4g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    114mg
  • Iron
    2mg
  • Vitamin A
    379mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    4mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    < 1mg
  • Phosphorus
    205mg
  • Selenium
    21mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Malobika Rakshit Saha