Indian butter chicken Murgh Makhani

Name: Indian butter chicken Murgh Makhani
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Portions
Ingredients: 125g g Chicken leg, boneless; 1 stalks Ginger; 0.25 Small green chili; 0.5 Garlic cloves; 0.5 tsp. Paprika powder; 0.25 Organic lemon; 0.5 Onions; 0.75 tsp. Garam masala; 175ml ml Strained tomatoes; 37.5ml ml Cream; 40g g Cashew nuts; 0.5 Garlic cloves; 1 stalks Ginger; 0.5 Green peppers; 0.25 tsp. Fenugreek; 0.25 tsp. Cumin; 12.5g g Butter

45 min
- Preparation 30 min
- Cooking 15 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

500 g Chicken leg, boneless
Salt, pepper and sugar for seasoning
For the marinade:
4 stalks Ginger
1 Small green chili
2 Garlic cloves
2 tsp. Paprika powder
1 Organic lemon
For the sauce:
2 Onions
3 tsp. Garam masala
700 ml Strained tomatoes
150 ml Cream
160 g Cashew nuts
2 Garlic cloves
4 stalks Ginger
2 Green peppers
1 tsp. Fenugreek
1 tsp. Cumin
50 g Butter
Vegetable oil

Preparation

Step 1

First, cut the chicken meat into mouth-sized pieces and place in a bowl.

500 g Chicken leg, boneless

Step 2

For the marinade, peel and finely grate the ginger and garlic, and finely chop the chili. ' Add the ginger, chili, garlic, paprika powder and the juice and zest of the lemon to the chicken in the bowl.

For the marinade:

4 stalks Ginger

1 Small green chili

2 Garlic cloves

2 tsp. Paprika powder

1 Organic lemon

Step 3

Season with salt and pepper, mix everything well and let it rest in the refrigerator for at least 15 minutes.

Salt, pepper and sugar for seasoning

Step 4

Heat a little oil in the pressure cooker and sear the meat all over for 6–8 minutes.

Vegetable oil

Step 5

Meanwhile, peel and finely grate the remaining garlic and ginger for the sauce, and peel and slice the onions.

For the sauce:

2 Garlic cloves

4 stalks Ginger

Step 6

Transfer the meat from the pot to a bowl and set aside.

Step 7

Then add the onions and a little oil to the pot and sauté for 5 minutes.

2 Onions

Vegetable oil

Step 8

Peel and finely grate the garlic and ginger. Add them to the onions along with the garam masala and sauté until the spices start to become fragrant.

3 tsp. Garam masala

2 Garlic cloves

4 stalks Ginger

Step 9

Add the strained tomatoes, cream, and cashew nuts to the pot, close the lid and bring to the boil. Once cooking level 1 is reached, leave the sauce to simmer for 7 minutes.

700 ml Strained tomatoes

150 ml Cream

160 g Cashew nuts

Step 10

Meanwhile, wash the peppers and cut into mouth-sized pieces. Remove the stem and the core. Toast the fenugreek and cumin in a small frying pan and grind finely in a mortar.

2 Green peppers

Step 11

Then release the steam from the pot, open the lid and finely blend the sauce using a puree blender. Add the chicken, peppers, and spices, put the lid back on again on cooking level 1 and cook for a further 8 minutes.

Step 12

Finally, release the steam, open the lid, and season the butter chicken with salt and pepper. Tipp: Serve with rice, naan bread or paratha.

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