Butter Chicken also known as Chicken Makhani or Murgh Makhani (Hindi: เคฎเฅเคฐเฅเคเคผ เคฎเคเฅเคเคจเฅ) is a popular Indian curry that is made by simmering marinated boneless Tandoori Chicken pieces in a creamy aromatic Tomato Cashew based gravy.
If you’re looking for a delicious and easy meal, try this Creamy Butter Chicken Recipe. It’s made with a few simple ingredients, and it’s perfect for a restaurant-style meal made easily at home.
It is said that this lip smacking dish was invented by by Kundan Lal Jaggi and Kundan Lal Gujral, who were both Punjabi Hindu migrants from Peshawar, both chefs and the founders of Moti Mahal restaurant in Delhi, in 1950s after the partition of India. The Restaurant used to have large orders for Tandoori Chicken and there were lot of leftovers that became dry. So Butter Chicken was invented “by chance” by mixing those leftover tandoori chicken in a tomato based gravy which was rich in butter.
Butter Chicken
Ingredients
First Marination:
- Boneless Chicken 300gmย (Chicken thighs best)ย
- Salt to taste
- 1 Tsp Ginger garlic paste
- 1 Tbsp Lemon juice
Second Marination:
- 2 Tbsp Mustard Oil or use any other oil (Mustard oil tends to give a better flavor though)
- 1 Tsp Kashmiri chilli powderย
- 1 Tsp Tandoori Masalaย
- 1/2 cup Hung curd/Thick yogurt/Greek yogurt ( do not use sour curd)
- 1/2 Tbsp Lemon juiceย
- Salt to tasteย
For the Gravy:
- 2 Tsp Butterย and 1 Tsp oil
- 4 Cloves, 1 inch Cinnamon, 2 small Bay leaves, 4 Green Cardamom
- 1/2 Tsp Cumin seedsย
- 1 Small sized Onion
- 6 Garlic pods
- 1 inch Ginger
- 3 Big Tomatoes (300gm)
- 10ย Cashews, soaked in Hot Water for 15mins
- Salt to taste
- 1/4 Cup Hot Waterย
- 1 Tsp Oilย 2 Tsp Butter
- 1 Tsp Coriander powder
- 1 Tbsp Kashmiri Chilli Paste(made by grinding 4 soaked Kashmiri chillies) or Use 2-3 Tsp Kashmiri Chilli powder
- 1 Tbsp Honeyย
- Salt to taste
- 1 Tsp Kasturi methi leaves crushedย
- 2-3 Tbsp Fresh Cream
- Chopped Coriander leavesย
Instructions
- I used Chicken Thighs as they tend to be more juicy. Boneless is best so i removed the bones and cut into small 1 Inch cubes. You can use boneless chicken breast fillets too.
- Marinate the chicken cubes with salt, ginger garlic and Lemon juice for atleast 15-20 mins. This step helps to tenderize the meat.
- Mix Hung Curd with Oil and spices listed under second marination. Mix the chicken pieces and keep marinated for atleast 4 hours or overnight.
- Fry the chicken pieces till golden brown on both sides and drain them in a cooling rack. Keep them in the oven or a warm place till used.
- Prepare the gravy. Saute whole spices in butter and oil. Fry the onions till translucent
- Add the ginger and garlic pods. Add the tomatoes, soaked cashews and pour some hot water. Cover cook for 15mins or till tomatoes soften.
- Allow the mixture to cool down and grind into a smooth paste. Strain the puree.
- Heat some butter and oil. Add coriander powder and Kashmiri chilli powder. I used Kashmiri chilli paste made by grinding soaked 4-5 Dry Kashmiri chillies in hot water for sometime. This gives a nice red color to the gravy without making it too spicy.
- Add the strained puree and saute for 5-8mins. Add salt, Honey and the fried chicken pieces to the gravy.
- Add crushed Kasturi methi leaves and drizzle some fresh cream.
- Garnish with chopped coriander leaves.
- Serve it warm with Plain Basmati Rice.
- Or Scoop the succulent gravy with Butter/Garlic Naan my favourite combo!
This is just splendid. I tried it and the kids really enjoyed it. Thank you