Restaurant-style Butter Chicken | Murgh Makhani | Chicken Makhanwala
Butter Chicken is a signature Indian chicken curry cooked with grilled chicken and a special gravy called Makhani Gravy.
Servings 4 Portions
Calories 612kcal
Cost Rs 500
Ingredients
- 750 g Boneless Chicken cut into squares
To make the chicken Tandoori in a pan
- 1 teaspoon Salt
- 2 teaspoon Kashmiri Red Chili Powder
- 1 tablespoon Tandoori Masala
- 1 teaspoon Turmeric Powder
- 1 tablespoon Garlic Paste
- 2 tablespoon Butter
To make Makhani Gravy
- 4 Onions
- 5 Tomatoes
- 3- inches Ginger
- 6 cloves Garlic
- 20 Cashew nuts
- 2 teaspoon Kasoori Methi
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 4 Green Cardamom
- 1 Cinnamon stick
- 6 Cloves
- 6 Black Pepper
- 5 tablespoon Butter
- 150 ml Fresh Cream
- 5 Drops Keora Water
To Garnish
- 1 tablespoon Cream
- ½ teaspoon Kasoori Methi
Instructions
Marinating Chicken
- Mix the chicken with 1 teaspoon of salt, 1 teaspoon of Kashmiri red chili powder, 1 tablespoon of tandoori masala, 1 teaspoon of turmeric powder, and 1 tablespoon of garlic paste.
- Let the chicken sit in the marinade for 1 hour.
- While the chicken is marinating, prepare the Makhani gravy.
Makhani Gravy
- Chop the onions and slice the tomatoes in half.
- Melt about 4 tablespoons of butter in a pan.
- Add the tomatoes, then the onion, 3 inches of ginger, 6 cloves of garlic, and 20 cashew nuts.
- Now, add ½ teaspoon of salt.
- Also, add 1 teaspoon of Kashmiri red chili powder.
- Cook on medium heat, and stir well.
- Next, add 4 green cardamom pods, 1 cinnamon stick, 6 cloves, and 6 black peppercorns.
- Pour in 2 cups of water, cover the pan, and cook for 15 minutes.
- You can change the time based on how long it takes for the onion and tomatoes to get soft.
- Once they are soft, add 1 tablespoon of butter.
- Stir, turn off the heat, and let it cool down to room temperature.
- Pour the mixture into a blender and blend until smooth.
- Use a strainer to strain the mixture.
- Now, melt 1 tablespoon of butter in a pan.
- Add ½ teaspoon of Kashmiri red chili powder and ¼ teaspoon of salt.
- A great color is developing in the pot.
- Mix in the makhani mix well.
- Add 150ml of fresh cream and combine fully.
- Put in 1 teaspoon of sugar and stir.
- Add 2 teaspoons of crushed dried fenugreek leaves.
- Heat until it simmers, then add ¼ teaspoon of screwpine flower water or Keora water.
- The Makhni Gravy is done!
Grilling the Chicken
- Melt 2 tablespoons of butter in a pan.
- Add ½ teaspoon of Kashmiri red chili powder and stir it into the butter.
- Add the marinated chicken and cook it in the pan over low heat.
- Cook for 10 minutes (on both sides) until the chicken is mostly cooked.
- Remove the chicken from the pan.
Putting together the grilled chicken and makhani gravy
- Put the chicken into the makhani gravy and combine.
- Keep the heat low while cooking.
- Cover and cook on low heat for 5 minutes.
- Check to see if the chicken is cooked. If not, cook a little longer.
- Add 1 tablespoon of cream and stir.
- Butter Chicken is done!
How to serve
- Add fresh cream and crumbled dried fenugreek leaves as a decoration. Serve warm with roti, naan, paratha, or rice.
Video
Notes
- You can change the amount of onions and tomatoes based on their size.
- You can use less butter if you want, but should you?
- For the best makhani, use white or unsalted butter, as it allows you to easily control the saltiness while cooking.
- You can use either Degi mirch or Kashmiri red chili powder in this recipe. The chili powder primarily adds a beautiful color to the gravy.
Nutrition
Serving: 200g | Calories: 612kcal | Carbohydrates: 27.9g | Protein: 44.2g | Fat: 36.5g | Saturated Fat: 19.2g | Cholesterol: 184mg | Sodium: 1486mg | Fiber: 6.8g | Sugar: 12.7g
