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Kiran Surati

Butter Chicken- the murg makhani

Updated: Apr 21, 2022

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Chicken with butter is murg makhani and that means Butter Chicken. The base of the curry sauce is silky smooth rich velvety texture which is prepared in butter gravy with addition of cream & spiced tomatoes.

Butter chicken is a diehard classic of Indian cuisine. No tandoor, no oven required for this easy recipe.

There are a few steps to cook this delicious recipe.

The first step is to marinade the chicken.

In this method, we are going to marinade it two times, each time with different ingredients.


Step 2- Coming to the preparation of grilled chicken in which you need to grill the chicken, with or without oven. I used a pan for the same purpose.


Step 3- Preparation of butter chicken "Gravy"

So, the base of the gravy is made by using some seasonings spices, tomatoes, cashew nut and whole Garam Masala.


And then finally, combine all cooked grilled chicken and gravy together. Serve hot with Roti/ Tandoori roti/ Rice/ Bread.

Enjoy cooking Butter chicken with your family, friends and share the recipe:)


Let's jump to the recipe.


Yield – 2 servings

Timing – 30 min

Prep time – 15 min

Total- 45 min


Ingredients:

For Marinade

Chicken boneless– 350gm

Lemon juice – 1 tbsp

Ginger powder – ½ tsp

Garlic powder – ½ tsp

Salt to taste

Oil – 2 tbsp

Kashmiri chili powder – 2 tsp

Yogurt – 4 tbsp

For Gravy

Oil – 3 tbsp

Butter – 4 tbsp

Water - 100ml

Tomato- 2 nos. large diced

Onion – 1 no. medium sliced

Garlic – 3 cloves

Ginger – 2 inches, (1 grated and 1 sliced)

Cashew nut – 10-12 nos.

Green chili – 2 nos.

Whole spices (Black cardamom, green cardamom, Cinnamon stick, Cloves, Bay leaf)

Black cardamom – 1 no.

Green cardamom – 2-3 nos.

Cinnamon – ½ stick

Cloves – 2-3 nos.

Bay leaf – 1 no.

Kashmiri chili powder – 4 tsp

Dry Fenugreek leaves – 1 tbsp

Fresh cream – 2-3 tbsp

Sugar – 1 tsp


Method:

Step 1- Preparation of marinade

The chicken is going to be marinated in two stages.

1. Place a bowl, add chicken and lemon juice, garlic & ginger powder and sprinkle some salt, and give it a good mix. Rest it to minimum 10 minutes.

2. Again, place a bowl and add oil, Kashmiri chili powder which will give fine color and mild chili taste. Add yogurt and salt as per your taste. Mix all together. Then, squeeze the chicken to remove access water from it then add into the yogurt mix. Keep aside for 10-15 minutes.

In the meantime, prepare gravy paste.

Step 2 – Gravy paste

Heat the pan, add water, oil, and butter. Then, add diced tomatoes, onions, garlic cloves, ginger sliced, cashew nut, green chili, and the whole spices along with Kashmiri chili powder, stir it quickly until it gets soft and pulpy. Bring it to boil with covering the lid. Turn off the flame, let it cool for some time. After that, remove all the whole spices from it and blend it in a jar to smooth puree. Strain and keep aside.

Note- Instead of whole spices you can use powdered Garam Masala - 1 tsp. 

Step 3- Grill the chicken

In a hot pan add marinated chicken, cook until it is cooked. Take it out to another dish, keep aside.

Step 4 – Preparation of Gravy

Place another pan or wok, add butter or oil in it. Add ginger grated and 1 tsp coriander powder, stir it. Pour blended puree in it and mix well. Add Kashmiri chili powder if required, add dry fenugreek leaves, fresh cream and cook until the gravy starts releasing the oil on the surface. If you like a little bit of a sweet taste then, you can add 1 tsp of sugar otherwise leave this step. I didn’t put it on because I don’t like the sweet taste. Finally, add grilled chicken to it, sauté it and bring it to boil once. You can add water here for the desired consistency of gravy. Turn off the flame, finish it with fresh cream and serve hot.

It can be paired with Roti/ Rice or Bread.

My observation - Butter chicken tastes better the next day after preparation.

Storage – You can store it in the fridge.


 
 



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