Butter Chicken
Butter chicken or Murg Makhani is a delicious mildly spiced chicken curry in which chicken pieces are marinated in yogurt and spices, pan fried or grilled and cooked in buttery onion tomato sauce. Refer to step by step instructions with pictures and know how to make butter chicken at home just like restaurant style.
Servings 4 People
Ingredients
For butter chicken marination:
- 500 gm chicken
- ½ cup yogurt
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon garlic minced or paste
- 1 tablespoon ginger minced or paste
- 1 teaspoon salt
For preparing sauce or gravy:
- 2 medium sized onion chopped
- 3 medium sized tomatoes chopped
- 10 garlic pods chopped
- 1 inch ginger chopped
- 4 tablespoon cashewnuts chopped
- 1 and 1/2 tablespoon kasuri methi dry fenugreek leaves
- 2 tablespoon oil
- 2 tablespoon butter
- For preparing butter chicken curry:
- 5 pods garlic minced or paste
- ¼ inch ginger minced or paste
- 1 bay leaf
- 2 teaspoon red chili powder adjust as per your preference
- 1 tablespoon garam masala
- 1 teaspoon
- To taste salt
- 1 tablespoon oil
Instructions
- Take a mixing bowl and add all ingredients mentioned in marination section. Marinate for at least 30 minutes to 1 hour. I usually marinate chicken overnight by keeping it in freezer.
- Soak cashewnuts in warm water for 30 minutes.
- Heat a frying pan and add 2 teaspoon butter. After butter melts, add the marinated chicken pieces and fry on both sides for 5 minutes. Let both the sides get browned. Switch off heat and keep the chicken pieces aside.
- Heat a skillet or wok, add 2 tablespoon oil. After oil gets heated, add butter.
- Add onion and sauté till onion turns pinkish.
- Add tomatoes and sauté till tomato turns mushy.
- Add kasuri methi, garlic and ginger and sauté till garlic turns fragrant.
- Add cashewnuts and mix well.
- Switch off the heat and let it cool.
- After cooling, transfer the onion tomato mixture to a blender or mixer and blend until smooth. You may add ¼ to ½ cup water if needed. Do not add too much water, as the gravy will be too thin.
- Pass the gravy through a sieve to get smooth velvety sauce or gravy.
- Heat the skillet again and add 1 tablespoon oil.
- After oil gets heated, add minced garlic and minced ginger.
- After garlic turns fragrant, add bay leaf and pour the pureed sauce/gravy.
- Add red chili powder and garam masala and mix well.
- Add fried chicken pieces and cook covered on medium – low heat for 10 – 15 minutes by stirring occasionally.
- Add 1 teaspoon kasuri methi (dried fenugreek leaves) and simmer for 2 minutes.
- Add salt to taste and mix well.
- Garnish with chopped coriander or cilantro leaves.
Notes
- Chicken should be marinated in yogurt for overnight to make it juicy and tender.
- Cream may be added for garnishing.
- Pass the onion tomato sauce through a sieve to make smooth velvety out of world Indian butter chicken recipe.
- Spice levels can be altered as per taste.