Butter Chicken | Easy Indian Butter Chicken | Murgh Makhani
Butter Chicken also known as Murgh Makhani is one such dish which sums up Indian food in its true spirit. This is a dish that contains succulent and spiced chicken pieces that is prepared in a reddish/orange colored gravy that is prepared from tomatoes and the smoothness of butter gives the dish its richness. It is delicious in taste due to the use of spices, cream and butter, the dish is very popular in Indian homes and restaurants across the globe.
Ingredients
- 250 Grams Boneless chicken
- 2 Nos Onions finely sliced
- Puree of two tomatoes
- 10-12 Cashews
- 1 Tbsp Ginger garlic paste
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chilli powder
- 1 Tsp Garam masala powder
- 1 Tsp Cumin powder
- 1/2 Tsp Tandoori chicken masala
- 2 Tbsp Fresh cream
- 1 Tsp Fenugreek powder
- 1 Tsp Gram flour
- 1/2 Tsp Sugar
- Salt to taste
- 2 Nos Green cardamom
- 2 Tbsp Oil
- 40-50 Grams Butter
Marinating the chicken
- First Marinate the chicken with salt
- Add 1/2 tsp cumin powder, 1/2 tsp tandoori chicken masala, 1 Tsp gram flour, 1/2 tsp garam masala, 1/2 tsp ginger garlic paste.
- Now mix all the ingredients well.
- Rest the marination for 15-20 minutes.
How To make a smooth paste of onions and cashews
- Heat oil in a pan on medium flame.
- Once heated, add onions and fry for two minutes.
- When onions turn translucent add cashews and fry again for 2 minutes.
- Once the onions are fried, remove it in a blending jar and let it cool.
- Once cooled down make a smooth paste of onions and cashews.
Fying the chicken
- Heat the pan on a medium flame and add butter.
- Once the butter melts down, add the pieces of chicken.
- Fry the chicken pieces on a high flame for a minute.
- Lower the flame and cover the pan with a lid - Cook the chicken for 2-3 minutes.
- Check after 2-3 minutes, if the chicken is fried, remove it in a paper towel.
How to prepare butter chicken gravy.
- Heat the pan on a medium flame.
- Add butter, once the butter melts down add green cardamom and Fry for a few seconds.
- Add ginger garlic paste and fry again.
- Add cumin powder, red chilli powder, garam masala, turmeric powder and mix well.
- Add tomato puree.
- Mix all the ingredients well with tomato puree for a minute.
- Add onions and cashews paste and mix on a low flame for 1-2 minutes.
- Add salt, fenugreek powder and sugar and mix well.
- Add water - cover it with a lid and let it cook for 1-2 minutes.
- Add fresh cream and little fenugreek powder and mix.
- Add chicken pieces and mix well with the gravy.
- Butter chicken is ready, remove it in a bowl and garnish it with fenugreek powder and fresh cream.
- Serve it with roti, paratha, naan or rice.
FAQ's (Frequently Asked Questions)
Q: Can I increase the spiciness of my Butter Chicken?
A: For those who would wish to have their food spicier, the chili powder should be increased or fresh green chilies can be used in preparing the sauce. And to give little more heat, the red chili flakes can also be added at the end, on top of the dish.
Q: Can Butter Chicken be frozen?
A: Yes, Butter Chicken can be frozen. Put it in an airtight jar or container and it can last up to a few days. Thaw it in the refrigerator overnight before reheating.
Q: Which kind of chicken should be used in Butter Chicken?
A: The recipe calls for skinless, boneless chicken thighs for their succulence and taste but chicken breast may be used if you want something low-fat.