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Butter Chicken


A home-made recipe of a good Murgh Makhani that resonates the nostalgic flavors of the restaurant style dish loved by almost everyone.

 

The traditional restaurant style butter chicken or murgh makhani which is loved by most, can be described as one of the most popular indian dishes. The sweet and spicy makhani gravy with the tender and succulent tandoori chicken make a combo that is hardly disliked by anyone. Here’s a homemade recipe that would make you drool like you do at the restaurant.  

 

Table of Contents

This can be categorized as a curry recipe that was developed by founders of the Delhi's old and famous restaurant Moti Mahal, during the 1950s. Kundal Lala Gujral and Kundan Lal Jaggi came up with the idea “by chance” when some leftover tandoori chicken was re-utilised in a tomato gravy, enriched with butter. This pleased the owners immensely and led them to develop a full fledged recipe first published in 1974 of roasted chicken, mixed with a rich and spicy tomato gravy, called the Murgh Makhani. About a year later the phrase Butter Chicken Appeared and gave way to a variety of recipes from different cuisines, like fillings for sandwiches and pies, as well as toppings for pizzas and pastas.



Quick and Easy Butter Chicken/ Murgh Makhani

A classic restaurant style Butter Chicken is a recipe that should not require much convincing to make. Loved by almost everyone, a home-made recipe of a good Murgh Makhani that resonates similar flavors to the original is something that would receive praises from everyone who tries it. It's a simple recipe that consists of chicken marinated with spices and curd, roasted and tossed in a rich, buttery tomato gravy (makhani), preparing a succulent creation topped with some fresh cream and enjoyed hot with tandoori Indian breads.
For the next house dinner or a party, get ready for your guests to be impressed when you make this amazing homemade butter chicken, and plan ahead for the next day, cause they're aren't gonna be any leftovers.


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How to make Butter Chicken/Murgh Makhani?

1) Firstly, in a saucepan add the water and let it boil over high heat. Once boiled add the quartered tomatoes, followed by the halved green chillies, then the cashew nuts, the julienned ginger knob, followed by the garlic cloves and the green cardamom pods.
Chicken Marination


2) Reduce this whole mixture in half and once everything is cooked inside the saucepan, blend it till a smooth paste forms. This paste is going to be the base of our makhani gravy.
Butter Chicken


3) In a separate bowl add your cubed chicken, over which sprinkle some salt and add red chili powder, followed by which add the yogurt over the chicken which helps in the formation of our tandoori marinade.
Murg Makhni


4) Skewer the marinated chicken cubes and roast them in an oven preheated at 200 degree celsius for 12 minutes. incase you don't have an oven you can also cook them in a Meyer Frying Pan or a grill pan with a little bit of oil.
Butter Chicken

5) Now to cook the gravy, in a non-stick Meyer kadai add ghee at the base at medium low heat, followed by ginger juliennes, halved green chillies, red chili powder and coriander powder. fry these whole and powdered spices in the ghee for 1-2 minutes.
Butter Chicken

6) To the spices, add your tomato paste prepared earlier and incorporate it into the whole spice mix thoroughly. Top it off with some salt, white butter, and fresh cream, this will help to enrich the gravy and give it a thick smooth texture. Finish the gravy with some honey for sweetness and kasuri methi for its aroma.
Butter Chicken

7) Add the roasted chicken in the gravy and mix. Serve the butter chicken hot, garnish with a drizzle of fresh cream and some kasuri methi.
Butter Chicken


Expert Tips

1) Make sure the vegetables aren’t undercooked, so as to result in a smoother paste.
2) You can balance the sweetness of spiciness based on your taste.
3) Make sure to properly marinate your chicken before roasting to ensure a properly seasoned dish.

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