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

By Lubna Karim  |  20th Jul 2015  |  
4.2 from 4 reviews Rate It!
  • Photo of Butter Chicken| Murg Makhani|Chicken Makhani by Lubna Karim at BetterButter
Butter Chicken| Murg Makhani|Chicken Makhaniby Lubna Karim
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About Butter Chicken| Murg Makhani|Chicken Makhani Recipe

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

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'der3 years ago


Arjita Bhatnagar4 years ago


Nabodita Sinha4 years ago


Jacinta D'souza4 years ago


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