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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.
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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.
