Butter chicken originated from Northern India in 1948. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is similar to British tikka masala.
Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture.
Butter chicken (murgh makhani)
Similar to Chicken Tikka Masala, is one of the most popular curries at any Indian restaurant around the world. Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!
You will love how easy it is to make in the comfort of your own home.
A super easy, full flavoured Butter Chicken recipe that rivals any restaurant.
I have added the step by step under the highlight tab and you can get the recipe by clicking on the link in the bio tab.
kg Chicken Fillets cut into cubes
2 Tbs Fresh ginger
2 Tbs Fresh garlic
1 1/2 Tbs krea Kashmiri chilies
2 Tbs krea Butter chicken spice
1/4 Cup Mustard oil
Salt to taste
1/2 Tbs kassuri Methi
1 Tbs Fresh ginger
1 Tbs Fresh garlic
1 Cup + 1/4 Cup Double cream Greek yoghurt
8 Medium tomatoes
1 Large onion
2Tbs Cashew nuts
1 1/2 Tsp Garlic paste
1 1/2 Tsp butter chicken spice
2 Tbs Tomato purée
1 Cup Fresh cream
1/4 Cup Butter
1/4 Cup Ghee
Cut the chicken fillets into Cubes and marinate it with 2Tbs each of ginger and garlic overnight or minimum 3/4 hours.
Drain the liquid and discard, keep the chicken aside.
Peel the tomatoes, steam the tomatoes, onion , cashews, 1 1/2 tsp ginger , Butter chicken spice with half cup water . Cook till the onions are soft purée in a blender , sieve and keep aside.
This step can be done a few days in advance as well and frozen in ice cube trays.
Add the Kashmiri chilli to the mustard oil and whisk it really well for 3minutes till the oil is flavorful.
Now the marinate the chicken with the chilli oil ,ginger , garlic , 1 cup yoghurt, lemon juice , and 2 Tbs butter chicken spice. Mix well and marinate for a few hours.
Heat the butter and ghee in a pan , add the tomato and onion mixture and cook for a 5 minutes, add the remaining 1/4 cup yoghurt, kassuri Methi and salt and cook for a few minutes.
Cook the marinated chicken on a cast iron pan or under a grill on high heat till the chicken is cooked .
Cooking on a hot pan on high heat ensures that sealing of the meat and also maintains the moisture instead of loosing it .
Add the chicken to the prepared tomatoes base and cook for a few minutes.
Add the fresh cream and cook till the Butter / ghee appears on top . Serve with Naan or Tandoori Rotti
Charcoal smoke may be given to the marinated chicken before cooking to give the authentic Resturant flavor .