BUTTER CHICKEN RECIPE | HOW TO COOK RESTAURANT STYLE BUTTER CHICKEN | MURGH MAKHANI

Butter Chicken | How to Cook Butter Chicken at Home | Butter Chicken Restaurant Style | Murgh Makhani | Butter Chicken Recipe | Butter Chicken Recipe without Tandoor

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Ingredients for Butter Chicken:

For marination:

– Boneless Chicken pieces – 500 gms
– Salt- 1/2 tsp
– Lemon juice- 1 tsp
– Thick or hung curd/ yogurt- 3 tbsp
– Ginger garlic paste- 1.5 tsp
– Kashmiri Chilli powder- 1 tbsp (tablespoon)
– Garam masala powder- 1/2 tsp
– Groundnut oil- 2 tsp

For the gravy:

– Water- 1 cup
– Red tomatoes, cubed- 500 gms
– Onion- 1 small (50 gm)
– Ginger chopped- 1” piece
– Garlic cloves- 8 nos.
– Green cardamom- 3 nos.
– Cinnamon- 1 small piece
– Black cardamom- 1 big
– Cloves- 3 nos.
– Bay leaf- 1
– Cashew nuts- 12 nos.
– Kashmiri Chilli powder- 1 tbsp (tablespoon)
– Salt- 1/2 tsp
– Butter- 2 tbsp

– Piece of charcoal for infusing smoke to the chicken for the tandoor (barbecue) flavor
– Ghee- 1 tsp

– Butter- 2 tbsp
– Kasuri Methi roasted & powdered- 1/4 tsp
– Cream-3 tbsp

Preparation:

– Marinate the chicken pieces with the items indicated. Set aside for 1 hour.
– Take a kadai/pan and add 1 cup of water. Add all the other ingredients, mix well and bring to a boil.
– Reduce heat and cover & cook for 20 mins on low heat till tomatoes are soft & mushy.
– You can mix it few times in between.
– Switch off heat and remove the bay leaf and black cardamom. Set aside to cool.
– Put the mixture in a blender/grinder and blend till smooth.
– Strain it into a bowl using a strainer.

Process:
– Heat 2 tbsp of oil in a pan and fry the chicken pieces on both sides till golden brown.
– Once done, infuse smoke to the fried chicken pieces to get a tandoor (barbecue) flavor.

For infusing smoke:
1. Fire up a small piece of charcoal directly on the gas stove till it starts glowing.
2. After the chicken pieces are fried, place a small steel bowl in the middle of the frying pan.
3. Once the charcoal is ready, hold it with a tong & place it in the steel bowl.
4. Immediately drop 1/2 tsp ghee on the burning charcoal & cover with a lid for a minimum of 10 mins.

– For the final step, preparing the curry, take another kadai/ pan and heat 2 tbsp of butter.
– Add the blended strained gravy into the melted butter & give it a stir.
– Cook on medium heat for 10 mins while stirring it.
– Now add the roasted, powdered Kasuri Methi and mix it. Simmer for another minute before adding the chicken pieces.
– Cook for around 5 mins adding little water based on your desired consistency.
– To end, add the cream, mix and simmer for 2 mins to make a smooth curry gravy.
– Serve with naan or basmati rice.

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Butter Chicken | How to Cook Butter Chicken at Home | Butter Chicken Restaurant Style | Murgh Makhani | Butter Chicken Recipe | Butter Chicken Recipe without Tandoor

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