Butter Chicken | Murg Makhani

Butter Chicken is a tomato based, mildly spiced gravy. Usually found on the menu cards of the Indian restaurants. You will find thousands of variations in the recipe, but the most common ingredients being tomatoes, butter and cream.

This gravy is similar to Chicken Tikka Masala, but the spices used in this is much less. It goes well with naan, roti or breads rather than rice because of its thick consistency.






Serves 4
Marination time: 1 hour (minimum)
Preparation time : 20 minutes
Cooking time: 30 minutes

Ingredients:

For Chicken Preparation:

800 gms boneless chicken (or chicken with bone)

1/2 cup yogurt

1 tsp ginger paste & 1 tsp garlic paste

1 tbsp red chili powder

1 tsp roasted cumin powder

1/4 tsp garam masala powder

1 tbsp lemon juice

Salt

Pinch of red food color

For the gravy:

4 large tomatoes

2 tbsp chopped garlic (5 cloves if big size, 10 if small)

1 green chili

1 tbsp red chili powder ( or according to your taste)

2 tsp roasted cumin powder

1 tbsp kasoori methi (dried fenugreek leaves)

1 tsp black pepper powder

1/4 tsp garam masala powder

1 tsp tikka masala powder (any brand)

1 tbsp tomato puree ( optional)

2 tbsp thick yogurt whisked 

5 mint leaves

1/2 cup chopped coriander leaves

1/2 cup cream (or less)

1 tsp sugar

6 to 7 cashewnuts

4 tbsp of butter

1 tbsp cooking oil

Salt to taste

Pinch of orange red food color

Preparation

1. Clean and cut chicken pieces into small pieces. In a bowl add chicken, 1/2 cup yogurt,1 tsp ginger paste & 1 tsp garlic paste,1 tbsp red chili powder,1 tsp roasted cumin powder,1/4 tsp garam masala powder,1 tbsp lemon juice, salt and pinch of red food color. Marinate for at least 1 hour. You can marinate overnight too.
2. Chop tomatoes, garlic, mint leaves and coriander leaves.

Method:

• Preheat oven to 250 degrees C. Bake the marinated chicken for 25 minutes or till done. Set aside along with any liquid it has. 
• Heat 4 tbsp of butter in a sauce pan along with 1 tbsp cooking oil. 
• Add 2 tbsp chopped garlic, when it slightly turns color add tomatoes, 1 green chili,1 tbsp red chili powder, 2 tsp roasted cumin powder, 1 tbsp kasoori methi, 1 tsp black pepper powder, 1/4 tsp garam masala powder, 1 tsp tikka masala powder, 1 tbsp tomato puree, 2 tbsp thick yogurt whisked, 5 mint leaves, 1/2 cup chopped coriander leaves and salt. Place the lid and cook on low flame for 10 to 15 minutes. Until tomatoes are fully dissolved and everything is well cooked.
• Remove the masala from heat and cool. Add 6 cashewnuts and grind to a fine paste. 
• Pour the gravy paste back to the same sauce pan. Heat and bring to a slow boil. While it is boiling add the baked chicken pieces along with the liquid. Add water if needed to adjust the consistency.
• Finally add half cup of whisked cream and 1 tsp sugar and cook on low flame for 2 more minutes. Taste and adjust the salt. 
• Serve hot with naan or roti. Drizzle more butter and cream while serving.

Tips: 

• Use boneless thigh pieces for best results.
• Cut chicken into very small pieces.
• Whisk the cream well. 
• Add cream to the gravy just before serving.
• Do not over cook the chicken while baking, it has to be soft and juicy.
• If the gravy becomes too spicy, add more cream.
• And if u need more spicy, just add a green chili and cook.