Restaurant Style Butter Chicken, Murgh Makhani Recipe | Kitchen Reels

Restaurant Style Butter Chicken, Murgh Makhani Recipe:

☘️ INGREDIENTS:
Boneless Chicken, Breast Or Thigh Pieces - 500 Grams
Butter Cubes - Few, For Baking Purpose

For First Marination:
Lime Juice - 1/2 Teaspoon
Salt - 1/2 Teaspoon

For Second Marination:
Kashmiri Chili Powder - 1 Teaspoon
Roasted Cumin Powder - 1/2 Teaspoon
Garam Masala Powder - 1/2 Teaspoon
Kasuri Methi, Crushed - 1 Teaspoon
Thick Curd - 1 Tablespoon
Mustard Oil - 1 Teaspoon,
Ginger - Garlic Paste - 1 Teaspoon

For Base Sauce:
Vegetable Oil - 1 Tablespoon
Butter - 2 Tablespoon
Bay Leaves - 3 Nos
Black Cardamom - 2 Nos
Green Cardamom - 3 Nos
Cloves - 2 Nos
Cumin Seeds - 1 Teaspoon
Garlic - 10 - 12 Cloves
Ginger - 1 Inch Piece, Cut Into Small Pieces
Green Chillies - 2 Nos, Chopped
Onion - 1 Medium Sized, Chopped
Tomatoes - 5 Medium Sized, Chopped
Dried Kashmiri Chillies - 4 - 5 Nos
Cashew Nuts - 50 Grams
Coriander Stems - 6 - 7 Nos
Water - 1 - 1 1/2 Cup

For Butter Chicken:
Butter - 1/4 Cup
Ginger - Garlic Paste - 1 Teaspoon
Kashmiri Chilli Powder - 1/2 Teaspoon
Water - 1 Cup
Sugar - 1 Tablespoon
Tomato Paste - 3 - 4 Tablespoon
Cardamom Powder - 1/4 Teaspoon
Kasuri Methi, Crushed - 1/2 Tablespoon
Fresh Cream - 1/2 Cup
Butter - 2 Tablespoon, For Final Stage Cooking, Optional, But Recommended
Fresh Cream - 1 Tablespoon, To Garnish
Chopped Coriander Leaves, To Garnish
Salt to taste



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