Grilled chicken cooked in mildly spiced tomato and cream based sauce and butter. A very popular North Indian curry served with naan or rice which makes an ideal main course dish.
Butter Chicken is a tomato-based, mildly spiced gravy cooked with lots and lots of butter. You will find thousands of variations in the recipe, but the most common ingredients are tomatoes, butter, and cream. It is equally popular in India as well as in other countries which makes it an international delicacy.
Butter Chicken is similar to Chicken Tikka Masala, but the spices used in this are much less and without any onion. It goes well with naan, roti, or bread rather than rice because of its thick consistency.
One thing I want to mention about Butter Chicken, is there are hardly any leftovers of this curry, even if it is made in more quantity. And while you indulge in it, your taste buds get fully wrapped up in the creamy tomato sauce with aromatic whole spices and kasoori methi. Grilled chicken gives it a rustic barbeque flavor making it a classic ‘Murg Makhani’.
Butter Chicken | Murg Makhani
Ingredients
For the grilled chicken: (Marinate chicken with these ingredients for 1 hour)
- 500 grams boneless chicken cut into small bite size pieces
- 2 tablespoon yogurt
- 1 teaspoon ginger & garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon cumin powder
- ¼ teaspoon garam masala powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil/mustard oil
For gravy:
- 6 medium tomatoes
- 4 tablespoon butter
- 2 tablespoon chopped garlic
- 2 green chilies chopped
- 1 ½ teaspoon red chili powder
- 1 teaspoon cumin powder
- ¼ teaspoon garam masala powder
- 1 tablespoon kasoori methi dry fenugreek leaves
- 10 cashew nuts
- 2 tablespoon yogurt
- ¼ cup chopped mint leaves
- 1 teaspoon sugar
- ½ cup cream
- ¼ cup chopped coriander leaves
- Salt
For Tadka:
- 2 tablespoon butter
- 1 tablespoon kasoori methi
For garnish:
- 1 tablespoon cream
- 1 tablespoon butter
- Chopped coriander leaves
Instructions
For Grilled Chicken
- Cook the marinated chicken in a preheated oven (250 degrees C for 20 minutes) or simply cook the pieces in a pan till done. Reserve the juices released while cooking the chicken which will be added to the gravy.
Butter Chicken Gravy
- Heat 4 tablespoon butter in a saucepan along with 2 tablespoons chopped garlic. When it slightly changes color add tomatoes, 2 green chilies, 1 1/2 teaspoon red chili powder, 2 teaspoon cumin powder, 1 tablespoon kasoori methi, 1/4 teaspoon garam masala powder, 10 cashew nuts, 2 tablespoons thick yogurt whisked, 1/4 cup chopped mint leaves, and sugar. Place the lid and cook on low flame for 10 to 15 minutes or until tomatoes are fully dissolved and everything is well cooked. Cool the tomato mixture and grind to a smooth paste.
For Tadka
- In the same saucepan add 2 tablespoon butter and 1 tablespoon kasoori methi. Fry for 1 minute and then add the tomato mixture paste from the grinder. Then add grilled chicken along with its juices/water and salt if needed. Stir well and let it cook for 2 minutes. Add cream, chopped coriander leaves, and more butter if needed.
- Serve hot by garnishing again with cream and chopped coriander leaves.
Video
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