Butter Chicken/ Murgh Makhani / Butter Chicken Masala

Butter Chicken is a luscious preparation with chunks of grilled chicken cooked in a smooth buttery & creamy tomato based gravy. The addition of cream and cashew nuts gives the curry sauce a silky smooth rich texture.

Today’s blog is about the delectable Butter Chicken also known as Murgh Makhani which is one of the most popular, lip smacking and extremely delicious dishes that’s been loved by many across the world. Butter Chicken is the one dish that tops the menu card list in restaurants and is often enjoyed specially by Indians when dining in restaurants with family and friends.

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 and enjoy the restaurant style butter chicken. The best part about this butter chicken recipe is the easy method and easily available ingredients to make this dish.

The chicken is marinated in aromatic spiced yogurt marinade and then grilled in a grill pan or an oven. Then, at the end the grilled chicken is cooked in a spiced creamy gravy. Absolutely delicious Butter Chicken is ready. Top up with cream and butter, garnish with Kasuri methi and serve.

It is important to marinate the chicken well. Please do not skip the process of marination. The marinade makes the chicken succulent, tender and juicy. It also soaks the aroma and flavours well inside the chicken. Marinating the chicken overnight or 2-3 hours is the best, but if you are in short of time, you can marinate the chicken for at least 30 minutes to 1 hour.

Next, grill the chicken in a grill pan or an oven. You can use boneless chicken or on bone as well. In this recipe I have grilled the marinated chicken in a grill pan over the gas stove. You can grill the chicken in a preheated oven @170-180° for 25-30 minutes.

Butter Chicken is one of our family favorite. My family’s love for butter chicken made me want to make this often home. Butter Chicken is best served with Nan and parantha but, I would love it with steam rice, jeera rice or ghee rice.

So, sharing with you all our favourite restaurant style Butter Chicken Recipe. Please do make it at home and surprise your loved ones and I promise, it wont disappoint you. And I am sure they will love it as much as we do.

Now, without wasting anymore time, let’s head on to the recipe on how to make this delicious restaurant style Butter Chicken at the comfort of your home. Do share your thoughts about the recipe in the comments box below, I would love to read them.

INGREDIENTS TO MAKE BUTTER CHICKEN 

CHICKEN – The recipe uses skinless chicken with bone. You may also use boneless chicken. For juicy and tender chicken you may use chicken thighs, chicken drumsticks etc.

FATS – Both oil and butter is used to balance the richness and lightness of the base.

CURD – Hung curd is used which acts as a tenderizer and helps the spices stick. You can use Greek yogurt in place of hung curd.

MASALA POWDER – Red chilly powder, coriander powder, turmeric, and garam masala.

GINGER GARLIC PASTE – Freshly pounded ginger garlic is used in the recipe. Preferably use freshly pounded ginger garlic instead of store bought ginger garlic paste for depth aroma and  fresh flavor to the base.

SALT – To season and balance everything.

WHOLE SPICES – Bay leaf, cinnamon, cardamom, and cloves for adding extra fragrance and aroma to the curry.

ONION – Used sparingly to balance the sauce without overpowering.

TOMATO – The main body of the makhani gravy.

CASHEW NUT – For the natural creaminess and sweetness without needing too much fats and sugar in the recipe.

KASURI METHI (dried fenugreek leaves) – The magic ingredient that gives butter chicken its unique flavor.

FRESH CREAM – Store bought fresh cream (25%) is used in the recipe. You can use heavy cream or homemade malai (cream collected while boiling milk). Stirred in at the end for that luscious finish.

WATER – Water as required for cooking the chicken and the gravy.

Preparation time : 15 mins
Cooking time : 30 mins
Serves : 3-4

Ingredients for Masala :

Oil – 1 tbsp
Butter – 3 + 1 tbsp
Cashew nuts – 10
Bay leaf – 1 small
Green cardamom – 3
Cloves – 3
Cinnamon – 1 stick
Onion – 2 medium chopped
Ginger Garlic paste – 1 tsp
Tomato – 1 large chopped
Salt as needed
Garam masala powder – 1 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Kasuri methi – ½ tsp
Cream – 2+1 tbsp
Water – 1 cup

Marination Ingredients:

400-500 grams chicken
Red chili powder – 1 tsp
Ginger garlic paste – 1 tsp
Salt to taste
Thick Curd/Yogurt – 2 tbsp
Garam masala powder – ½ tsp
Turmeric powder – ½ tsp

Method :

Take the marination ingredients and marinate the chicken for at least 30 minutes to 1 hour. You can keep it overnight for 2 to 3 hours.

Heat oil in a grill pan or regular pan. Layer the chicken pieces in a single layer and grill them over medium heat for 5 to 7 minutes each on both sides.

Heat half a portion of the butter in a pan. Add the cashew nuts, whole spices and saute for 1 to 2 minutes.

Add the chopped onions, ginger garlic paste and saute for 2 minutes.

Add the chopped tomatoes, salt and saute till tomatoes turn mushy.

Add chilly powder, garam masala powder, coriander powder and saute for 2 minutes.

Let it cool down, remove bay leaf and blend together with little water to a smooth puree. Set aside.

In the same pan pour the puree and add the grilled chicken. Mix well, cover the pan and continue to cook on low heat for around 5 to 7 minutes stirring continuously to prevent burning.

Add 1 cup water and cook for 5-10 mins.

Add crushed kasuri methi and half a portion of cream and give a quick stir and take off the heat.

Drizzle the remaining butter and cream and garnish with crushed kasuri methi and serve.

RECIPE TIPS 

• Do not skip the marinade. It makes sure every piece of chicken is flavorful all the way through.
• Be generous in using the butter while making butter chicken so it doesn’t compromise on the taste.
• We recommend using chicken thighs and chicken drumsticks. It stays juicy even after simmering in the sauce, unlike breasts which can dry out and turn hard.
• Use cashews in the gravy. They elevate the taste of the chicken and also thickens the gravy and adds natural sweetness to the dish. If you don’t have cashews, feel free to substitute with blanched almonds (almonds soaked in water and skin taken off). Cashews and almonds naturally add creaminess to the gravy.
• Fresh cream adds creaminess and richness to the butter chicken. You can use homemade malai ( cream collected from the milk) instead of store bought fresh cream.
• Kasuri methi is a must in butter chicken recipe. That little pinch of kasuri methi (dried fenugreek leaves) is what makes it authentic and taste truly restaurant style.

RECIPE CARD

FEW CHICKEN STARTERS RECIPE YOU MIGHT LOVE TO TRY

● Bhut Jolokia Grilled Chicken
● Easy Chilli Chicken
●  Chicken 65
● Easy Grilled Chicken Salad
● Pizza Stuffed Meatloaf
● Cheesy Chicken Fritters
● Tandoori Chicken
● Spicy Mango Chicken Wings
● Quail Fry
● Drums Of Heaven
● Peri Peri Chicken Strips
● Baked Whole Chicken Leg
● Roasted Chicken Leg Quarters

THE CHICKEN CURRY COLLECTION

● Chettinad Chicken Curry
● Easy Chicken Curry
● Chicken Manchurian
● Butter Chicken
● Pepper Chicken Gravy
● Chicken Kola Urundai Kuzhambu
● Black Pepper Chicken

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this easy butter chicken recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedback are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum