chefadora
Butter Chicken  recipe
5.0
starstarstarstarstar
From 2 ratings
Prep Time
35min
Cook Time
40min
Total Time
1hr 15min

Butter Chicken also known as 'Murgh Makhani,' is a globally enjoyed dish that originated in Delhi, India, during the 1950s.

It is a popular Indian dish with a rich, creamy tomato-based sauce. It features tender chicken simmered in spices, butter, cream, and tomato puree. Served with basmati rice or naan bread,...

Ingredients

4 Servings

For Marination

  • 1kg
    Chicken Thigh (cut into 2” pieces)
  • 1cup
    Hung Curd
  • 2tbsp
    Kashmiri Red Chilli Powder (divided)
  • 1 1/2tbsp
    Tandoori Masala Powder (homemade)
  • 1tbsp
    Ginger Garlic paste
  • 2tbsp
    Kasuri Methi (divided)
  • 3tbsp
    Lemon Juice
  • 2tbsp
    Mustard Oil
  • 1tbsp
    Salt (divided)

For Gravy

  • 100g
    Butter
  • 4tbsp
    Oil (divided)
  • 6
    medium-sized Onions (roughly sliced)
  • 8
    medium-sized Tomatoes (roughly sliced)
  • 1in
    Ginger (roughly chopped)
  • 5clove
    Garlic
  • 4
    Dry Kashmiri Mirch
  • 15
    Cashew nut
  • 2
    Bay Leaves
  • 1in
    Cinnamon stick
  • 6
    Green Cardamoms
  • 1tsp
    Cumin Powder
  • 1/2tbsp
    Sugar
  • 3
    Green Chillies (slit)
  • 1/2cup
    Cream
  • 3cup
    Water (divided)
  • Fresh Coriander leaves for garnishing

How to make Butter Chicken

For Marination

  1. Cut the chicken thighs into 2” pieces, and place them in a mixing bowl.

  2. Add hung curd, 1 tbsp kashmiri red chilli powder, tandoori masala, ginger garlic paste, 1 tbsp kasuri methi, lemon juice, mustard oil, and a tsp of salt.

    Step 1.1: Add [hung curd](https://www
  3. Coat the chicken pieces thoroughly, cover, and refrigerate for at least 30 minutes, preferably overnight for enhanced flavours.

    Step 1.1: Coat the chicken pieces thoroughly, cover, and refrigerate for at least 30 minutes, preferably overnight for enhanced flavours
  4. Heat 2 tbsp oil in a grill pan/ skillet over medium-high heat. Sear the marinated chicken until slightly charred on both sides, ensuring they are 80% cooked. Set aside.

    Step 1.1: Heat 2 tbsp oil in a grill pan/ skillet over medium-high heat
    Step 1.2: Heat 2 tbsp oil in a grill pan/ skillet over medium-high heat

For Gravy

  1. Heat 2 tbsp oil in a wok over high heat. Add sliced onions and sauté until translucent. Add tomatoes, ginger, and garlic. Sauté for 3-4 minutes.

    Step 2.1: Heat 2 tbsp oil in a wok over high heat
  2. Add dry Kashmiri chillies, cashew nuts, bay leaves, cinnamon sticks, green cardamoms, and 2 cups of water to the wok. Bring to a boil, cover, and simmer for 10-15 minutes until soft.

    Step 2.1: Add dry Kashmiri chillies, cashew nuts, bay leaves, cinnamon sticks, green cardamoms, and 2 cups of water to the wok
  3. Cool the mixture and blend it into a soft paste. Add a little water, strain the mixture through a strainer, and set aside.

    Step 2.1: Cool the mixture and blend it into a soft paste
    Step 2.2: Cool the mixture and blend it into a soft paste
  4. Melt butter with 2 tbsp oil in a wok over medium-high heat.

    Step 2.1: Melt butter with 2 tbsp oil in a wok over medium-high heat
  5. Add 1 tbsp Kashmiri chilli powder, cumin powder, 1 tbsp kasuri methi, and 1 tsp salt. Stir for a few seconds.

  6. Pour in the ground mixture, add sugar and green chillies, and mix. Stir for a minute.

    Step 2.1: Pour in the ground mixture, add sugar and green chillies, and mix
    Step 2.2: Pour in the ground mixture, add sugar and green chillies, and mix
    Step 2.3: Pour in the ground mixture, add sugar and green chillies, and mix
  7. Add the seared chicken pieces and a tbsp of butter. Mix well, cover, and simmer for 10-15 minutes to allow the flavours to meld together.

    Step 2.1: Add the seared chicken pieces and a tbsp of butter
  8. Add the cream, adjust seasonings, cook for a few minutes cover, and turn off the heat. Let it rest for a few minutes.

    Step 2.1: Add the cream, adjust seasonings, cook for a few minutes cover, and turn off the heat
  9. Serve hot with tandoori roti, naan or steamed rice. Enjoy!

Tips & Tricks

  1. Adjust chillies according to taste.

  2. Adjust the consistency of the gravy by adding more water when blending or simmering.

  3. I've used my homemade tandoori masala but can substitute it with a store-bought one.

Reviews

5.0
starstarstarstarstar
From 2 ratings
o

olivia37

starstarstarstarstar

Cannot go wrong with this recipe! So creamy and nice!

l

leila

starstarstarstarstar

The best butter chicken recipe ever!

leenakohli's profile picture
instagram

Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

chefadora
© 2023 Chefadora Pty Ltd, All Rights Reserved