Butter Chicken (Murg Makhani)

Welcome again to “Savory Mommies” the home of meal receipts & list of dishes, Today i will guide you how to make “No Bake Strawberry Cheesecake”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
Don’t worry it’s easy! This delicious healthy recipe is easy to make and i walks you through the steps and all the ingredients on how to make it!

Ingredients :

  • For the marinade:
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon chili powder, or to taste
  • 1 1/2 tablespoons ginger-garlic paste (fresh will work great too!)
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon Tandoori masala
  • 2 tablespoons ghee or oil
  • 1 1/2 pounds boneless skinless chicken thighs or breasts
  • For the sauce:
  • 1 tablespoon oil
  • 1 small onion, minced
  • 1 1/2 teaspoons ginger-garlic paste (or fresh!)
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon turmeric
  • 1 8-oz can tomato sauce, or 1 cup diced tomatoes, pureed
  • 1 teaspoon paprika
  • 1 teaspoon Tandoori masala
  • 1 teaspoon coriander powder
  • 1 teaspoon Garam masala
  • 1/4 cup water
  • 2/3 cup evaporated milk or regular milk
  • 1 teaspoon kasoori methi (fenugreek)
  • 1/4 teaspoon sugar
  • cilantro, to garnish

Directions :

In a medium bowl, combine all the ingredients for the marinade except the chicken. Cut the chicken into bite size pieces and combine with the marinade. Cover and refrigerate for 1-2 hours. The longer the better.

To cook in the oven: Preheat oven to 425˚F. Thread the chicken onto pre-soaked bamboo skewers and place on a baking sheet lined with aluminum foil (or a broiling pan). Bake until the chicken is done, turning the skewers every 5 minutes or so. It shouldn’t take more than 10-15 minutes total.

To cook on the stove: Lightly grease a large skillet. Add the chicken and cook until just barely done, making sure you don’t stir too often. It shouldn’t take more than 5 minutes or so. Set aside.

In another large skillet, heat the tablespoon of oil on medium heat. Add the onion and saute until translucent, 3-5 minutes. Add the ginger-garlic paste, salt, and turmeric, and continue to cook for 1-2 minutes.

Add the tomato sauce, paprika, Tandoori masala, and coriander, and cook for another 2 minutes. Add the chicken and garam masala and combine.

Add 1/4 cup water and simmer for a couple minutes. Add milk and kasoori methi and bring to a boil. Add more water if you want a smoother sauce; I actually added some of the leftover marinade. Remove from heat and add sugar and chopped cilantro, or add the cilantro individually.


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Source: tastespotting.com

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