Butter Chicken aka Murgh Makhani is world famous. Everyone knows Butter chicken and people relish it in India and Abroad equally. Butter Chicken has it’s roots in the Punjabi Cuisine and was created by one of the owners of Moti Mahal Restaurant in Daryaganj, New Delhi.
This dish is prepared by marinating Chicken pieces in yogurt and Indian spices and then grilling the chicken pieces in Tandoor / Oven and serving in tomato sauce infused with Indian spices like garam masala, coriander powder etc.
Butter Chicken is my Go To dish – whenever I need to please my husband or surprise him this dish comes in handy. Easy to prepare and scrumptious in the mouth one of the best dishes which tantalises your taste buds like no other dish can. Worth giving it a try if you haven’t already.
Ok. So I have used sugar in this recipe which is completely optional. I wanted to give my Butter Chicken the similar ‘sweetish’ taste that you get here in restaurants. However, in India I have never eaten Butter Chicken with sweetish taste. We love both types of Curry. You can use your judgement and flavour and then decide ” To use sugar or not “.
I made this recipe day before and as always was a hit. My husband drooled over it and couldn’t help licking his fingers. Husband happy = Wife happy 🙂 Mission accomplished ! Yay !!
Serves – 2 people
Ingredients for Chicken Marinade:
- 12 Bone – in Chicken curry pieces (washed)
- ½ tsp Turmeric powder
- ½ tsp Garam masala
- ¼ tsp Salt
- 2 tbs Kasoori Methi (dried Fenugreek leaves)
- 3 tbs Yogurt
Ingredients for Gravy:
- ½ tsp Cumin Seeds
- 4 cloves
- 4 Green Cardamom pods (seeds to be used)
- ¼ tsp Black Peppercorn
- 4 Garlic cloves (chopped)
- 2 inches Ginger (chopped)
- 1 medium Onion (chopped)
- 2 medium Tomatoes (chopped)
- 1 green chilly (chopped)
- 16 almonds (Skin Removed)
- ½ tsp Turmeric Powder
- ½ tsp Garam Masala
- ¼ tsp Cinnamon Powder
- ½ tsp Red Chilly powder
- Salt to Taste
- 2 tbs Kasoori Methi (Dried Fenugreek leaves)
- 3 tbs Thickened Cream
- 1 ½ tsp sugar
- 3 tbs vegetable cooking oil
Cooking instructions – How to prepare Restaurant Style Butter Chicken
Take all the marinade ingredients in a bowl and mix well with Chicken. Keep aside for a couple of hours. Overnight is best. I marinated the Chicken for 2.5 hours.
Now heat oil in a wok and add cumin seeds, cloves, peppercorns and cardamom seeds. Let the seeds flutter a bit for 30 seconds.
Then add chopped onion, garlic and ginger. Saute the mixture for 5 minutes stirring in between.
Then add chopped tomatoes and green chilly. Stir the mixture and add a bit of water and cover the wok. The tomatoes should come out mushy after cooking for 7-10 minutes in low – medium heat.
Once the mixture is cooked and tomatoes are mushy switch off the heat and allow the mixture to cool down.
While the onion-tomato mixture is cooling off, blend the almonds in food processor and make a thick paste.
Keep the almond paste aside. (Since I didn’t have cashews available in stock I used almonds)
Blend the onion-tomato mixture in a food processor and make a puree by adding water to it.
Now transfer the onion-tomato puree back in the wok. Turn on the heat and add Kasoori methi, Turmeric powder, Salt, Cinnamon powder and Garam Masala.
Add marinated chicken pieces to the curry, red chilly powder and some water (appx. 1 cup). Cover the lid and let the Chicken cook in low-medium heat for appx. 15 – 20 minutes.
Check after 20 minutes to see if the chicken pieces are soft and cooked. If not, add a bit of water and cover the lid for some more time.
Once Chicken is cooked add almond paste, thickened cream and sugar (optional). Give a boil and let the Chicken rest for some time.
The gravy of Butter Chicken is of medium consistency which can be eaten with rice as well as bread.
This delicious Butter Chicken is ready to be served. Garnish the dish by pouring some thickened cream and chopped cilantro (unfortunately I didn’t have that available at home)
Savour this mouthwatering chicken with some Rice or Bread 🙂