Butter Chicken recipe

The butter Chicken recipe also called Murgh Makhni is one of the most favorite, delicious, smooth, tender juicy chicken recipes. It is quite different from traditional chicken kadai. This recipe is a blend of different spices in a comfortable way that anybody will love to eat! Here in this recipe, we enjoy a lot of spices with the smoothness of butter in a more interesting way. Its creaminess will melt into your mouth! There are a lot of methods to make this recipe but I am sharing the most convenient method to make this recipe in restaurant-style.

The butter chicken recipe serves best with roti( chapati), Naan, and plain white-boiled rice. The choice is yours. It will give you a smooth lovely taste like everyone.

About Butter Chicken |Murgh Makhni|

Butter Chicken sometimes called Murgh Makhani is a classical Pakistani traditional recipe that is a favorite by everyone. Here grilled or fried marinated chicken is simmered in an aromatic buttery curry of blended onions, tomatoes, and spices. This magical and tasty recipe is very famous among all the lovers of Pakistani food throughout the world.

This creamy chicken recipe is equally loved by Indian people. In Indian cuisine, a different style is followed along with spices. In Pakistan, we will follow a more simple and easy way. In different cities, people make little changes from the original recipe according to their traditional cooking practices and available spices. Some people love to use market-available butter, some go with homemade, and others feel convenient to use packed chilled cream.

If you have made grilled chicken or tandoori chicken at home and now it is left over then it is time to utilize this dry chicken in a more creamy and tasty dish(butter chicken). Likewise, marinated fried chicken can also be used for this recipe.

Chicken Kadai Vs Butter Chicken

Chicken kadai is a spicy chicken recipe made with a deep curry masala taste and tenders up with juicy tomatoes. Here in this recipe whole chicken pieces first marinate with essential spices with curd while in butter chicken our main ingredient is butter which involves making creamy curry with cashews and almonds. It is comparatively less spicy than the Chicken Kadai recipe and more creamy.

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How to make butter chicken

Preparation

I am doing all the procedures on the same day but you can marinate the chicken the previous day it’s up to you.

• Marinate the chicken with spices and refrigerate it for 2 to 3 hours.
• Make the garam masala powder by grinding all the necessary spices (clove, cumin seeds, coriander seeds, black pepper, cardamom, and cinnamon stick). You may use the same masala powder in other dishes too.
• Blend the almonds and cashews to add more texture to
• If you have no blender then soak them overnight. They will easily be mashed in regular pestle and mortar.
• The color of the curry(gravy) depends on the kind of red chili powder you are using. If you want light creamed color curry then add less chili powder. But my family members love to have a spicy buttery taste so I made reddish-colored butter chicken.

Marination of chicken

• The marination of chicken is very important because it makes the chicken softer. Use red chili powder, salt, and lime juice for the marination. Don’t apply water here.
• Set it aside for 15 minutes.
• Now we will move to second-time margination. Now we will add yogurt, ginger garlic paste, ground gram masala, kasuri methi (optional), oil, and turmeric powder. Mix it well and put it in the refrigerator for 10-12 hours. The more the refrigeration time the chicken will be. It will melt like butter in your mouth. This recipe will turn out Smooth like Butter!!

Grilling/cooking chicken

You can grill the chicken on a simple stove or in the oven. If you are using an oven then preheat it to almost 240 C for 15 minutes.

If you are doing this process on the griddle then add 1 tbsp of butter. When it begins to melt and ooze out add the marinated chicken. Cook it until the chicken changes its color and moisture disappears

It’s a sign that the chicken is getting ready.

Don’t let it overcook and burn. Keep on changing sides.

Dish out the fried chicken.

How to make butter chicken curry/gravy

Take a pan and add 2 to 3 tbsp of butter. Set the flame to low to medium. Add cardamom and clove cinnamon stick. Let it saute for 2 minutes. Then 1 tbsp of ginger–garlic paste let it golden brown.

Then add 1 cup chopped onions, 1-1/2 green chilies, tomatoes, and blended cashews and almonds ( you can add them in raw form also as we will blend all the ingredients here once they cook). Adjust the salt and chili powder if needed

Let them cook for 5 to 10 minutes. Add all cooked onions, cashews almonds, and tomatoes in a blender and blend them until a smooth consistency is made.

In the same pan pour the blended puree of onion, tomatoes, and dry fruits. let it simmer for 2 minutes. Add fried/ grilled chicken with butter. I have used Amaltaas desi butter. Stir it. Add here ½ tbsp. of garam masala, kasuri methi.

Add 1 cup of water. Let it simmer for 2-3 minutes. If your gravy is thick then you may adjust the consistency level by adding more water. Then add chilled cream or butter. Off the stove.

You can take a small portion of hot curry and add chilled cream to it. Then again pour it into the pan. Note that after adding chilled cream don’t cook too long, otherwise cream starts curdling.

Some tips need to be noted

• Chicken marination is the most important step to do because it helps to tenderize chicken and make it more succulent
• You may use only tomatoes and dry fruit and can skip onions.
• If you have done with curry then refrigerate it. Whenever you want to make butter chicken then add grilled/fried chicken pieces just heat up and serve it!!
• The addition of cashews and almonds helps to create the best texture while cream helps to create a creaminess.

Other Chicken Recipes

Chicken Kadai recipe

Chicken curry recipe with rice

Recipe Notes

• If you have young chicken to use then the marination time will be almost 4 hours. But if you are using older chicken then 12 hours of marination is required. Timing needs a lot for the chicken to be tender and soft.
• If you have not curd then use simple homemade yogurt. The results will be the same.
• If whipped cream is not available then you can use a simple cream pack from the market. It will not affect the taste at all.
• When you will add cream to curry then don’t overcook it. Just off the stove after 2 -3 minutes of cooking otherwise, the texture will ruin

If you like my recipe Then share it with your friends!!

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