How To Make Butter Chicken At Home In Restaurant Style

Butter Chicken Recipe

Butter Chicken

Butter chicken or murgh makhani is a dish, from the Indian subcontinent, of chicken in a mildly spiced curry sauce. There’s actually not much actual butter in it, but there is a ton of cream which is what makes it so indulgent. It's rich, creamy and addictive. 
Serve Butter chicken with rice and/or naan. Enjoy!
Prep Time30 mins
Cook Time30 mins
Marinating Time20 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian, North Indian
Servings: 4 People
Calories: 438kcal
Author: Punam Paul

Ingredients

For Marinating Chicken for Butter Chicken

  • 500 grams chicken (मुर्गे का माँस)
  • 2 tablespoon whisked curd (फेटा हुआ दही)
  • 1/2 teaspoon tandoori masala (तंदूरी मसाला)
  • 1/2 teaspoon turmeric powder (हल्दी पाउडर)
  • 1/2 teaspoon kashmiri red chili powder (कश्मीरी लाल मिर्च पाउडर)
  • 1/2 teaspoon salt (नमक)

For the Butter Chicken Gravy Paste

  • 3 tablespoon butter (मक्खन)
  • 2 pieces chopped onion (कटा हुआ प्याज) medium size
  • 2 inch ginger slice (अदरक का टुकड़ा)
  • 2 pieces green chilies (हरी मिर्च)
  • 10-12 pieces garlic cloves (लहसुन का लौंग)
  • 15 pieces cashew nut (काजू)
  • 2 pieces chopped tomato (कटा हुआ टमाटर) medium size
  • salt to taste (नमक स्वाद अनुसार)
  • 1/2 teaspoon turmeric powder (हल्दी पाउडर)
  • 1/2 teaspoon kashmiri red chili powder (कश्मीरी लाल मिर्च पाउडर)
  • 1/2 teaspoon coriander powder (धनिया पाउडर)
  • 1/2 teaspoon cumin powder (जीरा पाउडर)
  • 1/2 cup water (पानी)
  • 4 tablespoon fresh cream (ताजा क्रीम) fresh and thick
  • 1/2 teaspoon garam masala powder (गरम मसाला पाउडर)
  • 1/2 tablespoon dry fenugreek leaves (कसूरी मेथी)

Other

  • 4 tablespoon oil (तेल) for frying

Instructions

How to Marinate Chicken for Butter Chicken Recipe

  • Take a mixing bowl with boneless chicken pieces and add whisked curd, tandoori masala, turmeric powder, kashmiri red chili powder and salt. Give it a nice mix, cover and leave for marinating for 15 to 20 minutes.

How to make Butter Chicken Gravy

  • Heat a nonstick pan over medium heat and add 1 tablespoon of butter to it and let it melt. 
  • As soon the butter melts and starts to sizzle add chopped onion and fry stirring occasionally till the onions become almost translucent.
  • Now turn heat to low-medium then add ginger, garlic cloves and green chili and fry it stirring for a minute. Now add cashew nuts and fry it for another minute stirring continuously.
  • Then turn the flame to medium and add the chopped tomatoes to it. Sauté the tomatoes on medium flame till it turns little soft. Add a little salt to cook tomatoes faster. 
  • When the tomatoes become soft remove it from flame and transfer the mixture to a blender jar and let it cool down a little.
  • After the mixture cools down, blend this to a very smooth fine paste.

How to Pan Fry Chicken for Butter Chicken Recipe

  • In the previously heated nonstick pan in which we have prepared butter chicken gravy mixture and add 1 tablespoon of oil.
  • Once the oil gets heated up, put the marinated chicken pieces in the pan. Fry these chicken pieces flipping the sides of the chicken pieces occasionally to cook it from all the sides on medium flame for 7-8 minutes.
  • Once the chicken pieces turn golden and fried from all the side remove it from pan and transfer it over kitchen towel to absorb extra oil.

How to make Butter Chicken

  • After removing chicken from the pan; heat 2 tablespoon of butter and let it melt on medium flame.
  • When the butter melts and starts to sizzle add turmeric powder, kashmiri red chili powder, coriander powder and cumin powder. Mix them and fry the spice powders continuously stirring for a minute.
  • Mix the previously prepared butter chicken gravy paste to it. Mix very well then cook it covered for a minute on medium flame.
  • Open the lid, stir and add half cup of water to it again mix well then increase the flame to high and cook it covered till it starts boiling.
  • When the gravy starts boiling mix it and add fried chicken pieces to it. Check for salt and add salt as per your taste.
  • Now turn the heat to low-medium and cook it covered for 4-5 minutes.
  • Open the lid stir and mix. Add fresh cream, garam masala powder and again mix well and cook covers on medium flame for 2 more minutes.
  • Roast dry fenugreek leaves in a pan for 30 seconds then crush dry fenugreek leaves between your palms. Now sprinkle dry fenugreeks leaves powder to the butter chicken and again cook it covered for a minute on low flame.
  • Butter Chicken is ready to serve thus turn off the flame and remove it from heat. 

For Garnishing

  • Before serving add 1 table spoon of butter and 1 tablespoon of thick fresh cream.

Accomplishment:

  • Serve hot butter chicken with Rice and Garlic Naan.

Notes

  • You may use boneless chicken for pan frying, if you so prefer.
  • You can use ready made tandoori chicken and use the same gravy mix if in a hurry
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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