indianutama· 4 porsi
Ayam Mentega India
Butter Chicken (Murgh Makhani)
Bahan
- 1 kg chicken thighs, boneless, cut into 3 cm pieces
- 200 g plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- 1 tsp salt
- 3 tbsp ghee or clarified butter
- 2 tbsp butter
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tsp Kashmiri red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 400 g tomato puree
- 1 cup water
- 1 tsp salt
- 1 tsp sugar
- 200 ml heavy cream
- 1 tsp dried fenugreek leaves (kasuri methi)
- 2 tbsp butter for finishing
- Fresh cilantro for garnish
Cara Membuat
- 1Marinate chicken with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, lemon juice, and salt. Refrigerate 4 hours or overnight.
- 2Thread marinated chicken on skewers and grill in tandoor or broil on high 10-12 minutes until charred edges form. Set aside.
- 3Heat ghee and butter in heavy pan. Add chopped onions, sauté until golden brown, 8-10 minutes.
- 4Add ginger-garlic paste, cook 1 minute. Stir in Kashmiri chili powder, cumin, coriander; cook 30 seconds.
- 5Pour tomato puree, simmer 15 minutes until fat separates. Add water, salt, sugar; simmer 5 minutes.
- 6Blend sauce until smooth, return to pan. Stir in cream, simmer 3 minutes.
- 7Add grilled chicken pieces, simmer 8 minutes until chicken is tender and sauce coats pieces.
- 8Crush kasuri methi between palms, sprinkle over. Stir in finishing butter.
- 9Garnish with cilantro. Serve hot with naan or basmati rice.
Sumber: llm-generated