Butter Chicken -Creamy Rich Chicken

Butter chicken or murgh makhani is an Indian dish popular all over the world and in the US it is must have dish for all the Indian restaurants.My father use to believe ,If a restaurant cannot whip up a good Butter Chicken that restaurant is not worth stepping into the second time around.

“The origins of butter chicken can be traced back to a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal Delux in Peshawar before the partition of British India. With the partition of British India, Moti Mahal moved to New Delhi. Butter Chicken is regarded to have been first introduced by Moti Mahal in New Delhi” (Wiki)”.

Here is my version of Butter Chicken . I hope you all enjoy it.You can find all the below ingredients at any indian grocery store

Chicken (you can use bone as well boneless pieces but it should be skinless)
1 tbsp Lemon juice
1 tbsp Kashmiri red chilli powder or normal Red chilli powder
2 tbsp Butter

For marinade
1 cup Yogurt strained/hung or use 1 cup Greek yogurt
1 tbsp Garlic paste
1/2 tbsp Garam masala powder
1/2 tbsp red chilli powder
2 tbsp Ginger paste
3 tbsp Lemon juice
1 spoons Mustard oil

2 tbsp Butter
1 tbsp Ginger paste
4-5 Green chillies,chopped
1 tbsp Red chilli powder
1 tbsp Dry fenugreek leaves (kasuri methi)
1 tbsp Whole garam masala(green cardamoms, cloves, peppercorns and cinnamon)
1 tbsp Garlic paste
1 -1 1/2 cup Tomato puree
1 cup Cream
1/2 Garam masala powder
2 tbsp Honey
Butter Chicken or Murg Makhni

  • Apply red chili powder, lemon juice and salt to the chicken and set aside for half an hour.
  • Combine strained yogurt, red chili powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken and refrigerate for three to four hours(marinating overnight works really well)
  • In a pan, heat 2 tbs oil and fry the chicken pieces for about 3-4 minutes on each side OR Put the chicken on skewers and cook on a grill or a preheated oven at 400°F, for about 10 minutes while turning them over mid way. Cook until done.Baste it with butter and cook for another two minutes in grill.Remove and set aside.
  • Heat butter/ghee or oil in a thick bottomed pan. Add green cardamoms, black cardamom, cloves and cinnamon. Sauté for a couple of minutes or till you get fragrance; add the methi/fenugrek seeds. When the methi seeds sizzle, add ginger paste and garlic paste, and the green chillies. Cook for five to eight minutes; the water from the paste would have evaporated and the ginger garlic paste would have reduced in quantity
  • Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes.
  • Add sugar or honey. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Garnish with fresh cilantro and add a splash of cream before serving..

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