Butter Chicken

“Makhan Murg” is another name for butter chicken, which is also served as a main dish. The Indians developed and presented this dish. Butter chicken is one of the most popular curries, with a wide range of tastes.

Butter chicken, an Indian staple, is a simple one-pot recipe that doesn’t take many ingredients to prepare. Butter chicken is cooked with fragrant spices and a buttery tomato-based sauce. This creamy meal combines the ideal mixture of spices with delicate chicken.

Butter chicken is a mouthwatering recipe ideal for cooking on chilly winter evenings. It’s frequently accompanied by naan, kulcha, or rice. Following the easy steps in the recipe below, you can make restaurant-style butter chicken at home.

Ingredients

  • 12 kg bone-in or boneless chicken cut into bits
  • The first step in the process is to marinate the meat.
  • 14 teaspoon salt
  • 12 teaspoon chili powder
  • 34 tbsp lemon juice

 

Marination:

  • One tablespoon ginger and garlic paste
  • 18 teaspoon Haldi or turmeric
  • 12 teaspoon garam masala powder
  • 34 teaspoon crumbled Kasuri methi
  • 34 tablespoons of oil
  • 12 cup thick curd (yogurt)

To make the gravy:

Butter Chicken

  • Two tablespoons butter
  • One teaspoon ginger and garlic paste
  • Two tbsp. cloves
  • 2 cardamom pods (elaichi)
  • 2-inch cinnamon (dalchini) – 1
  • Two green chilies, slit.
  • Four big tomatoes (pureed)
  • One teaspoon red chili powder
  • 12 teaspoon garam masala powder
  • 12 teaspoons Kasuri methi
  • 14 tbsp sugar
  • Season with salt to taste.
  • 80 to 100 mL chilled cream
  • Two teaspoons coriander leaves (for garnish)

Directions

  • Add all of the ingredients for the initial marination to the chicken and marinate for 20 minutes.
  • Refrigerate for 3 to 4 hours after adding all of the ingredients stated above for the second marination.
  • The marinated chicken is then grilled on the stovetop with one teaspoon of butter in a skillet over high heat until all the liquid has evaporated.
  • In a hot saucepan, melt the butter and cook the ingredients (from 3 to 5) for a minute to produce the butter chicken gravy.
  • Then cook until the green chilies, ginger, and garlic paste are aromatic.
  • After that, add tomato puree to the saucepan.
  • Season with sugar, red chili powder, and salt, if desired.
  • Cook, constantly stirring, until the purée thickens. Then, pour 1 cup of water into the pot and bring it to a boil.
  • Allow 3 to 5 minutes for the gravy to boil.
  • Cook for 5 to 7 minutes after adding the chicken to the saucepan.
  • After adding garam masala and Kasuri methi, cook for 2 to 3 minutes.
  • Finally, add the cold cream and turn off the heat.
  • Garnish the butter chicken with coriander leaves and immediately serve rice, kulcha, paratha, or naan.

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