Butter Chicken / Murgh Makhani

Butter Chicken or Murgh Makhani is one Indian dish that is quite well know around the world. It is basically tandoori chicken (Chicken cooked in a tandoor oven) cooked in a mildly spicy, creamy tomato gravy. The gravy is what makes this dish a winner. It is rich and buttery, with a hint of sweetness.

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The usual recipe calls for marination of chicken in yogurt and spices for few hours and then cooking it in a tandoor or oven. But my recipe is slightly different. I directly cook the chicken in the flavorful tomato gravy. It is fairly simpler and faster, without compromising on flavor. The result is moist, juicy chicken in a rich, creamy sauce.

Here’s my version of Butter Chicken.

butterchicken3

 

RECIPE:

Total PREP TIME : 40 Mins        Prep PREP TIME : 15 Mins         Cooking PREP TIME : 25 Mins

PORTION NUM PORTION NUM PORTION NUM PORTION NUM PORTIONS

INGREDIENTS:

  1. Butter – 4 Tbsp
  2. Oil – 1 Tsp
  3. Boneless diced chicken – 400 grams
  4. Medium sized tomatoes – 3
  5. Large onion – 1
  6. A small piece of ginger
  7. Garlic cloves – 2
  8. Turmeric powder – ¼ Tsp
  9. Red chilli powder – 1 Tsp
  10. Garam Masala – 1 Tsp
  11. Coriander powder – 1 Tsp
  12. Dried fenugreek leaves/ kasuri methi – 1 Tsp
  13. Salt – 1 Tsp
  14. Cream – ¼ Cup
  15. Water – ½ Cup

METHOD:

Tomato onion purée:

Cut tomatoes and onions into quarters. Cut a small piece of ginger and 2 large garlic cloves in halves. Add them all into a blender and blend until smooth.

To cook gravy/sauce:

  1. In a large saucepan, on a medium flame, melt 2 Tbsp of butter and add 1 Tsp of oil (to prevent butter from burning).
  2. Add the tomato onion purée, water and spices mentioned in the ingredient list along with salt. Stir and cover with lid. Simmer for 15 minutes.
  3. Add chicken, cream and dried fenugreek leaves. Gently simmer for another 10 minutes.
  4. Finish with more butter – 2 tbsp (It’s butter chicken folks, so don’t hold back 🙂 ). Stir and serve it hot!

Enjoy this with any of these dishes :  Jeera or Cumin RiceZafrani PulaoSpinach PulaoCabbage RotiCoconut Methi Rice.

 

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2 Comments Add yours

  1. Thank you so much for this!!! Makhani is my favorite! I’m pretty rubbish at cooking Indian food, but I’ll give this a go!

    Liked by 1 person

    1. Hi Nicola ! Thank you so much. Indian cooking is pretty simple. The right balance of spices is the key to this cuisine. 😊 When you do give it a go, let me know how it turned out. 😊

      Like

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