Butter Chicken & Microgreen Touch

Butter Chicken & Microgreen Touch

Butter chicken, also known as murgh makhani, is an Indian meal that was invented by accident in the 1950s when three New Delhi restaurant owners decided to blend some leftover chicken with a rich, buttery, creamy tomato gravy and realized that the result was very delicious.

It’s hearty, full, simple to prepare, and delicious. The best part is that you may customize it totally! Seasonal squash, potatoes, mushrooms, turnip, chicken, tempeh, and tofu can all be added; the options are unlimited!

This recipe calls for Fenugreek Microgreens. Fenugreek microgreens have a flavor that is fresh, grassy, spicy, mustardy, and similar to curry powder. They can be used in salads, curries, or vegetable meals. 

4 Servings

Ingredients

For the chicken:

  • 2 pounds chicken thighs 
  • 3 ounces garlic ginger paste
  • Juice of 4 lemons
  • 5 1/2 tablespoons mustard oil
  • 1/2 ounce salt
  • 7 ounces Greek-style yogurt
  • 1/2 ounce degi mirch powder 
  • 1/2 ounce garam masala powder
  • 1 ounce cilantro, finely chopped
  • 1/2 ounce roasted cumin powder
  • a pinch of dried fenugreek leaf

For the butter chicken gravy:

  • 2 pounds canned tomato, drained
  • 7 ounces tomato puree 
  • 7 ounces roasted red pepper
  • 3 ounces ginger garlic paste 
  • 3 ounces cashews, roughly chopped
  • 1 ounce dried fenugreek leaf
  • 3 ounces butter
  • 1 1/2 ounce tomato paste
  • 1 ounce degi mirch powder 
  • 1 ounce honey
  • salt, to taste
  • 2 1/2 cups double cream 
  • 3 tablespoons vegetable oil

Directions

For the chicken:

  1. Preheat the oven to 300 degrees Fahrenheit.
  2. Mix the yogurt with all of the dry spices, salt, chopped coriander, and ginger garlic paste. Mix in the mustard oil thoroughly.
  3. Mix the chicken pieces into the curd mixture thoroughly. Refrigerate it for 4-6 hours before serving.
  4. Bake the chicken pieces for 25 minutes on a sheet pan. 

For the butter chicken gravy:

  1. Roast tomatoes in the oven and purée  until smooth.
  2. Blend cashews after boiling them in water.
  3. In a pan, combine the oil and butter.
  4. Cook for 10 minutes with the ginger garlic paste. Cook for another 5 minutes after adding the powdered chile.
  5. Cook for 30-40 minutes over low heat with tomato and pepper puree and fenugreek leaf powder.
  6. Blend in the cream, honey, and salt to taste until the gravy is smooth.
  7. Simmer for another 10-15 minutes after adding the cooked chicken pieces to the gravy.
  8. Garnish with coriander microgreens.

For The Best Helena Microgreens Contact Visit www.tizermicrogreens.com

Leave a Reply

Your email address will not be published. Required fields are marked *