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Murg Makhani - How to make Butter Chicken

Chicken

Murg Makhani - How to make Butter Chicken

Chicken Makhani or Butter chicken as we all know is one of the most ordered chicken dish in any  Indian restaurant. The smooth silky creamy gravy with chunks of succulent Boneless chicken pieces just taste amazing with rice or roti of your choice. Tried to recreate the restaurant version of this recipe..i am sure you will like it and try it out :)

By Your Cooking Pal Published

Prep
20 min
Cook
25 min
Serves
3 people
Total
45 min

Ingredients

  • For Marinating Chicken
  • 200 gms ( 7-8 ) piecesBoneless chicken
  • 1/2 tspGinger Garlic paste
  • 2-3 tsp ( thick curd)Curd
  • 1/2 tspRed Chilli powder
  • 1/4 tspChat masala
  • 1/2 tspCoriander Powder ( Dhania)
  • a pinchCumin Powder ( zeera)
  • 1/4 tspGaram Masala
  • a pinch ( rub between palms and add )Kasuri methi
  • 1/4 tsp or as per tastesalt
  • For the Gravy Paste
  • 3 onionsOnion
  • 4-5 tomatoes ( red ripe tomatoes)Tomato
  • 1/4 cupCashew Nuts
  • 4-5Dried Red Chilli
  • The Tempering for the gravy
  • 2 tbspButter
  • 1 tbspOil
  • 3-4tsp ( finely chopped)Garlic
  • 1 ( finely chopped)Green chilli
  • 1 tspKashmiri Red chilli powder
  • 1/2 tsp ( optional)Tikhalal
  • 1/2 tspGaram Masala
  • 2 tsp (optional)Tomato Puree
  • 1/4 tspCardamom powder ( Elaichi Powder)
  • 1/4 tspKasoori Methi Powder (Dried Fenugreek Leaves)
  • 2 tbspFresh Cream
  • 1/4 tspSugar
  • as requiredsalt
  • 1 tsp each for GarnishFresh Cream and butter

Method

  1. Step 1

    Marinate the chicken pieces with all the ingredients mentioned for marinating except salt refrigerate it for about 1/2 and hour.

    Murg Makhani - How to make Butter Chicken preparation
  2. Step 2

    Once marinated in pan add some butter and  cover and cook the  chicken pieces.

  3. Step 3

    Add salt and cook the chicken on a medium flame until they are cooked well and slightly turn brown from all sides.( boneless chicken shouldn't take more time to cook ). These pieces taste good on their own as well.

    Murg Makhani - How to make Butter Chicken preparation
  4. Step 4

    For the Gravy :

  5. Step 5

    In a sauce pan add onions, tomato, cashewnuts and red chillies and add 1 and  1/2cup water and boil  for 10 mins or until the onions and  tomatoes soften.

    Murg Makhani - How to make Butter Chicken preparation
  6. Step 6

    Cool it  and then blend is into a smooth paste without adding any water that remains.

  7. Step 7

    For Butter Chicken :

  8. Step 8

    In the same pan which you cooked  the chicken heat  butter and oil on a medium flame.

  9. Step 9

    Add chopped garlic and green chilli and sauté well until the raw smell of the garlic disappears.

  10. Step 10

    Add the blended  tomato - onion paste and mix well and cover and cook for 5-6 minutes on low to medium flame.

  11. Step 11

    Open the cover and add garam masala, both red chilli powders, cardamom powder  and  tomato puree (optional) and mix well.

  12. Step 12

    Add kasoori methi, salt and sugar mix well and again cover and  cook for 2-3 minutes. You need to cover and cook the gravy throughout since it  tends to splutter.

  13. Step 13

    Add some water ( very little) if the gravy looks too thick.

  14. Step 14

    Now add the chicken pieces and cook for another minute or so.

  15. Step 15

    Add the cream and cook it covered for another 2-3 minutes stirring occasionally.

  16. Step 16

    Serve hot, garnished with butter and fresh cream and enjoy with roti or rice.

Murg Makhani - How to make Butter Chicken preparation photo 1

Reader reviews

5.0 out of 5 · 2 reviews

★★★★★

So useful for every type of cooking.. I love it

sandeep

★★★★★

Great recipe for butter chicken , it was awsome. Will make again soon , however plz confirm which spices go into the garam.masala .Thanks

Neeta Shirali Kapadia

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