Murgh makhani (Butter chicken)

Name: Murgh makhani (Butter chicken)
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 portions
Ingredients: 800 gram chicken leg meat, skinless, boneless; 30 gram freshly squeezed lemon juice; 150 gram plain yoghurt; 120 gram tandoori paste; ¼ teaspoon sea salt; extra virgin olive oil; 2 teaspoon cumin seed; 2 teaspoon coriander seed; 2 centimetre cinnamon stick; 1 black cardamom pod; 1 teaspoon fenugreek seed; 45 gram ghee; 180 gram brown onion; 20 gram ginger, fresh root; 2 garlic clove; 1 teaspoon sea salt; 2 chilli, green, long; 1 can peeled tomato; 70 gram water; 70 gram cashew nut, raw; 40 gram butter, unsalted (from cows' milk); 10 sprig coriander, fresh; 1 teaspoon garam masala; 100 gram cream, 35 % fat

Pas d’évaluation

Préparation 40min

Total 1h 15min

6 portions

Ingrédients

Chicken

chicken leg meat, skinless, boneless each thigh cut into 8 pieces
800 gram
freshly squeezed lemon juice
30 gram
plain yoghurt
150 gram
tandoori paste (see Tips)
120 gram
sea salt
¼ teaspoon
extra virgin olive oil to grease

Butter sauce

cumin seed
2 teaspoon
coriander seed
2 teaspoon
cinnamon stick
2 centimetre
black cardamom pod
1
fenugreek seed
1 teaspoon
ghee (see Tips)
45 gram
brown onion (approx. 1-2 onions), cut into quarters
180 gram
ginger, fresh root cut into pieces
20 gram
garlic clove
2
sea salt
1 teaspoon
chilli, green, long trimmed and cut in half (optional)
2
peeled tomato (400 g)
1 can
water
70 gram
cashew nut, raw plus extra to garnish
70 gram
butter, unsalted (from cows' milk) cut into pieces
40 gram
coriander, fresh leaves, stalks and roots, cut into thirds, plus extra leaves to garnish
10 sprig
garam masala (see Tips)
1 teaspoon
cream, 35 % fat
100 gram