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.
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.
Total : 40 Mins Prep : 15 Mins Cooking : 25 Mins
- Butter – 4 Tbsp
- Oil – 1 Tsp
- Boneless diced chicken – 400 grams
- Medium sized tomatoes – 3
- Large onion – 1
- A small piece of ginger
- Garlic cloves – 2
- Turmeric powder – ¼ Tsp
- Red chilli powder – 1 Tsp
- Garam Masala – 1 Tsp
- Coriander powder – 1 Tsp
- Dried fenugreek leaves/ kasuri methi – 1 Tsp
- Salt – 1 Tsp
- Cream – ¼ Cup
- Water – ½ Cup
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:
- In a large saucepan, on a medium flame, melt 2 Tbsp of butter and add 1 Tsp of oil (to prevent butter from burning).
- 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.
- Add chicken, cream and dried fenugreek leaves. Gently simmer for another 10 minutes.
- Finish with more butter – 2 tbsp (It’s butter chicken folks, so don’t hold back 🙂 ). Stir and serve it hot!