Butter Chicken Recipe | Indian Butter Chicken Masala | Murgh Makhani

Monday, October 31, 2016

Butter Chicken Recipe | Indian Butter Chicken Masala | Murgh Makhani

Butter Chicken is probably one of the most popular Indian dishes across the globe. The butter chicken is made by cooking the tandoori (grilled) chicken in the tomato based buttery & creamy gravy. It is the most famous dish in Indian restaurants paired with Naan or Kulcha for its mild and rich taste. Being a south Indian, I am very much towards the spicy chicken gravy. However, I have tasted it quite a few times in restaurants. After coming to Sydney, I came to know much about it. Even non-Indians are very much fond of Butter chicken and Naan Bread since it is less hot and spicy, unlike other Indian curries. Once in the nearby Westfields mall, for some food-related event, they were demonstrating the preparation of butter chicken. Also, at the end, they gave the recipe card and I adapted the recipe from that with few modifications. It turned out super tasty and we paired it with Jeera rice. For veg variations, check out my Paneer Butter Masala and Mattar Paneer. Let us move on to the recipe:

Ingredients:

Boneless Chicken - 500 grams(breast / thighs)

Butter - 2 tbsp

Coriander leaves - few(to garnish)

To Marinate:

Tandoori masala - 1 tbsp(I used store brought)

Chilly powder - 1 tsp

Ginger Garlic paste - 1 tsp

Garam masala powder - 1/2 tsp

Yoghurt/Curd - 2 tbsp

Lemon juice - 1 tsp

Salt - as required

For the sauce:

Cinnamon - 1/2 inch piece
Cardamom - 2
Cloves - 4
Onion - 1

Tomato - 2 large

Ginger - 1 tsp(finely chopped)

Garlic - 1 tbsp(finely chopped)

Kashmiri Chilli Powder - 1 tsp

Turmeric Powder - 1/4 tsp

Cumin Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Pepper Powder - 1/4 tsp

Garam Masala - 1/2 tsp

Fresh Cream/Heavy Cream/Milk - 1/2 to 3/4 cup

Kasthuri Methi - 1/2 tsp(dried fenugreek leaves)

Salt - as required

Sugar - 1/4 to 1/2 tsp

Method:

1. chop the chicken into small cubes. Marinate the chicken with the items under 'To Marinate' and refrigerate it overnight or for at least 2 hours.

2. Chop all the required ingredients. Meanwhile, grill the chicken in stove top or oven. For the stove top, add 1 tsp butter and cook the marinated chicken until all the moisture evaporates. You can cook it in high flame, but keep stirring to avoid it from burning. Instead, you can also grill it in the oven.

3. Drain the chicken pieces on the tissue paper. In a pan, add the remaining butter and fry the cardamom, clove and cinnamon for a minute. Then add the finely chopped ginger and garlic.

4. When nice aroma comes, add the finely chopped onions. When it turns golden brown, add the chopped tomato and cook until it mashes up completely. Switch off the flame. Allow it to cool.

5. Transfer it to a blender and blend it smoothly. Now, transfer the paste back to the pan and cook it for a minute or two. Then add the spice powders(Kashmiri Chilli, Turmeric, Cumin, Coriander, Pepper & Garam Masala) . Mix it all together and then add 1 cup of water. Bring it to a boil.

6. When the gravy starts thickening, add the grilled chicken pieces. Mix everything and cook for 5 mins. Then reduce the flame, add the cream and sugar.

7. Heat the gravy in low flame and finally, add the crushed Kasturi methi. Switch off the flame and garnish with chopped coriander leaves.

Serve the yummy and rich gravy along with Naan, Phulka, Mattar Pulao or Jeera rice.

Points to remember:

After adding the cream, make sure not to boil the gravy. If boiled, chances are there for the gravy to curdle.
Instead of chopped tomato, you can use pureed tomato too.
Adjust the spice powders as per the gravy quantity.
Mild sweetness should be there in the gravy, but if you don't prefer, please skip the sugar.
Refrigerating the marinated chicken overnight gives the best result.
For more richness, you can soak 10 cashew nuts or almonds and grind it smoothly. Add this paste along with the chicken pieces and cook until the raw smell leaves.