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24 Mantra | Butter Chicken (Murgh Makhani) Recipe

24 Mantra | Butter Chicken (Murgh Makhani) Recipe

Butter Paneer (Paneer Makhani) Recipe

By Chef Rupam Bhagat

Serves 4-6 people

Ingredients for Makhani Sauce

  • 3 lbs. Roma tomatoes
  • 2 bay leaves
  • 4 star anise
  • 4 whole black cardamom
  • 6 24 Mantra green cardamom
  • 12 oz butter
  • 3 Fl oz rice bran oil
  • 6 oz 24 Mantra ginger garlic paste
  • 2 Tbsp 24 Mantra chili powder
  • 2 Tbsp 24 Mantra ground coriander
  • 2 Tbsp 24 Mantra ground turmeric
  • 1 Tbsp 24 Mantra cumin powder
  • 2 Tbsp dried fenugreek leaves
  • ½ qt tap water
  • 16 Fl oz heavy cream
  • 1 oz granulated sugar
  • Kosher salt to taste
  • ¼ tsp. 24 Mantra Cayenne Pepper

 Ingredients for Paneer Tikka

  • 10 oz whole milk yogurt
  • 2 tsp 24 Mantra ground turmeric
  • 2 tsp 24 Mantra chili powder
  • 1 Tbsp 24 Mantra ground coriander
  • 1 Tbsp 24 Mantra cumin powder
  • 1 Fl oz lemon Juice
  • 4 oz 24 Mantra ginger garlic paste
  • 2 lbs. Paneer 
  • Kosher salt to taste

Recipe Preparation

Paneer tikka;

  • Combine the yogurt, turmeric, chili powder, coriander, cumin, lemon juice, Ginger-Garlic Paste and salt in a container and mix well.
  • Add the paneer, mix to evenly coat the paneer with the marinade.
  • Cover and store in the cooler to marinate for at least 30 minutes and up to 24 hours.
  • Place the paneer in a single layer on a parchment lined sheet pans and roast 400 F, about 7-10 minutes.

 Makhani sauce;

  • Place the tomatoes and half of each of the bay leaves, star anise, black cardamom, green cardamom, and cinnamon in an appropriately sized pot and simmer, stirring frequently, until fragrant and slightly thickened, about 8-10 minutes. Puree; set aside.
  • Place the butter and rice bran oil in a tilt skillet over a high heat. Add the remaining half of each of bay leaves, star anise, black cardamom, green cardamom, and cinnamon and sauté to toast the spices, about 30-60 seconds.
  • Add the Garlic-Ginger Paste and sauté until caramelized, about 3-5 minutes.
  • Add the chili powder, coriander, turmeric, cumin, dried fenugreek leaves and cook until fragrant, about a minute.
  • Add the tomato-spice puree mixture and the water and bring to a boil. Reduce to a simmer and cook, stirring occasionally until the sauce has thickened slightly and the flavors developed, about 15-20 minutes. 
  • Return to the pan and add the cream, sugar, salt and bring to a simmer.  
  • Simmer, stirring frequently until the sauce has thickened slightly about 10-15 minutes. Puree the sauce in a blender and pass through a strainer (not a chinois). 
  • Combine paneer with the Makhani sauce.
  • Bring to a boil. Lower the heat and simmer for 12-15 mins adjust seasoning to Taste.

    Serve with steamed Basmati rice or toasted Naan.