Butter Chicken| Murg Makhani|Chicken Makhani | How to make Butter Chicken| Murg Makhani|Chicken Makhani

4 reviews
Rate It!
ByLubna Karim
Created on 20th Jul 2015
  • Butter Chicken| Murg Makhani|Chicken Makhani, How to make Butter Chicken| Murg Makhani|Chicken Makhani
Butter Chicken| Murg Makhani|Chicken Makhaniby Lubna Karim
  • Butter Chicken| Murg Makhani|Chicken Makhani | How to make Butter Chicken| Murg Makhani|Chicken Makhani (98 likes)

  • 4 reviews
    Rate It!
  • By Lubna Karim
    Created on 20th Jul 2015

About Butter Chicken| Murg Makhani|Chicken Makhani

A creamy and spicy chicken recipe....which I made for my doctor cousin and his friends...

Butter Chicken| Murg Makhani|Chicken Makhani, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Lubna Karim. Butter Chicken| Murg Makhani|Chicken Makhani is a dish which demands no explanations, it's a whole world of flavour in itself. Butter Chicken| Murg Makhani|Chicken Makhani is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Butter Chicken| Murg Makhani|Chicken Makhani by Lubna Karim is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Butter Chicken| Murg Makhani|Chicken Makhani.

  • Prep Time0mins
  • Cook Time40mins
  • Serves4People
Butter Chicken| Murg Makhani|Chicken Makhani

Ingredients to make Butter Chicken| Murg Makhani|Chicken Makhani

  • ½ kg. Boneless Chicken pieces
  • 2 big ripe Tomatoes chopped
  • 1 Onion sliced
  • 1 tbsp. Red chilli powder
  • ĵ tbsp. Turmeric powder
  • ½ tbsp. Coriander powder
  • ĵ tbsp. Cumin powder
  • ½ tbsp. Garam Masala
  •  tbsp. Ginger-Garlic Paste
  • 1 tbsp. Cashew nut Paste
  • 1 Bay leaf
  • 2 tbsp. thick Curd
  • 2 tbsp. Low fat Butter
  • ½ tbsp. Kasoori Methi/Dry Fenugreek leaves
  • ½ cup fresh Cream
  • pinch Sugar
  • Salt
  • sunflower Oil
  • 1 tbsp. minced Coriander leaves

How to make Butter Chicken| Murg Makhani|Chicken Makhani

  1. In a bowl, take curd along with ½ tbsp. of red chili powder, 1/8 tbsp. turmeric powder, 1/8 tbsp. garam masala, ¼ tbsp. ginger-garlic paste and salt. Whisk and add chicken pieces. Combine well.
  2. Cover with cling and leave this in fridge to marinade for 1-2 hours.
  3. Thoroughly wash and soak dry fenugreek in lukewarm water. Set aside. Add oil to heavy bottom cooking pan and drop in sliced onions. Sauté for 1-2 minutes. Adding pinch of sugar gives nice caramel color to onions.
  4. When the onions turn nice golden, add chopped tomatoes. Cook until soft and add ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala and salt.
  5. Saute till the spices are well combined, nearly for 1-2 minutes. Take it off the flame and leave it to cool. Then grind to smooth paste.
  6. Take a heavy bottom cooking vessel/pan and add oil to it. Drop in the marinated chicken pieces. Fry till chicken pieces turn tender. Remove onto kitchen tissue and set aside.
  7. In the same pan add butter along with bay leaf. When the butter soaks up the aroma of bay leaf, remove it and add above ground paste along with cashew nut paste (check 'Tips'). Saute on medium flame till oil starts to leave masala.
  8. Add in fried chicken pieces. Stir until the chicken pieces are completely coated with masala. On low flame, cook covered for 5 minutes. Add kasoori methi and stir in ¾ cup of water. Stir and cook for another 4-5 minutes. Check for salt.
  9. Add fresh cream and turn off the flame. Garnish with fresh minced coriander leaves and serve.
My Tip: CASHEW NUT PASTE: Soak 15 cashews in lukewarm water for 15-30 minutes. Discard the water and grind to smooth paste. If required add milk drop by drop to get smooth texture.

Reviews for Butter Chicken| Murg Makhani|Chicken Makhani (4)

Neel M'dera year ago
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Arjita Bhatnagara year ago
yummy
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Nabodita Sinha2 years ago
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Jacinta D'souza2 years ago
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