Murgh Makhani (Butter Chicken)
One of my favorite recipes is for Murgh Makhani (Butter Chicken). I found a recipe online for Murgh Makhani (Butter Chicken) by eCurry. Even though I checked if I am allowed to use existing recipes, this website is copyrighted with All Rights Reserved, so I will include the link.
There are few things I like to mention:
It is definitely not easy to find all ingredients in the supermarket. I do not always have the opportunity or time to go to an Indian or Asian supermarket or food store. So, I make this recipe with the ingredients I can buy. E.g., I have not found methi/fenugreek seeds, methi/dried fenugreek leaves, and black cardamon. I check online what a good the substitute is and tries to get that. A good alternative for fenugreek leaves is mustard greens. For Fenugreek seeds, I use mustard seeds. The first few times I made this dish, I bought the green chili peppers. Unfortunately, they are often in a package of more than 2-4 peppers, and actually, one to two makes the dish already spice enough for me. So now I do not add the peppers anymore but use the cayenne pepper instead to make it spicy. I realize that this might not give the same taste, but it is good enough for me.
Regarding the lemon in the marinade. I tend to have a bit too much lemon in the marinade and the taste of lemon does come up quite distinctly in the chicken, so be careful not to use too much lemon.
I am not a good multi-tasker in the kitchen, which means that this recipe takes quite a bit of time for me to make. I do not mind as I know I have made the dish from scratch with mostly fresh ingredients, but it means it is typically a dish to make on the weekends when I have the time to spend a few hours in the kitchen.