Butter Chicken or Murgh Makhani is an Indian dish. This is made of chicken using mildly spiced curry sauce that includes butter. This dish is originated from Punjab. The chicken is usually cooked in a tandoor (traditional clay oven) but may be grilled, roasted, or pan-fried.
Delicious Butter Chicken can be prepared at home in restaurant style with the available ingredients in our pantry. Usually, I make Paneer Butter Masala for Naan. This time I thought should try out the chicken. I just made this by referring the book “The super Indian cookbook” given by my friend. I exactly didn’t follow the steps, just made little changes according to our taste. It tasted exactly as we get in restaurants.
Butter Chicken :
- Marinate chicken at least 1-2 hours.
- I used boneless chicken and skinless.
- Use a generous amount of butter.
Let’s get into the lip-smacking recipe which pairs well with Naan, Roti, Chapati or Rice.
- 300 gms Chicken boneless
- 1/4 Cup Yoghurt
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Cumin Powder
- 1/2 tsp Coriander powder
- 1/2 tsp Garam Masala Powder
- salt to taste
- 1/2 Lemon squeezed
- 4 tbsp Butter
- 2 Onions
- 2 Tomatoes
- 1/4 tsp Turmeric powder
- 1 tsp Ginger Garlic Paste
- 2 Cloves
- 2 Cinnamon stick
- 1 tsp Kashmiri Red Chili Powder
- 1 tsp Dry Fenugreek Leaves
- 1/4 cup Fresh cream
- 1 tbsp Coriander leaves chopped
- Wash and cut the chicken into cubes. Along with chicken, mix all the ingredients for the marinade in a bowl. Marinate the chicken in the marinade and leave for 1-2 hours or overnight for best results. Boil onion, tomato along with clove and cinnamon in 1/2 cup water until translucent.
- Cool, peel tomato skin, discard cinnamon, clove and puree.
- Heat a Kadai, add a tbsp of butter, add the marinade, cover and cook on low heat till done as shown and set aside.
- Now heat same Kadai, add 2 tbsp of butter, add ginger garlic paste and saute till raw smell goes. Then add tomato onion puree and cook for 2-3 minutes. Now add turmeric powder, Kashmiri chilli, garam masala powder, salt to taste and saute for few minutes. Then add dry fenugreek leaves, cooked chicken, 1/2 cup water and simmer for 8-10 minutes.
- Once done add remaining butter, cream and mix thoroughly and saute for 2 more minutes. Adjust salt at this stage and garnish with coriander leaves. Butter Chicken is ready.
- Marinate chicken at least for 1-2 hours for best results.
- You can even add 2 tsp cashew paste to thicken the gravy.
- If you want spicier add 2 slit green chillies after ginger garlic paste.
- If you want the same colour as we get in restaurants add Orange food colouring.
Lip-smacking delicious Butter Chicken is ready to relish along Naan, Roti, Chapati or Rice.
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