Friday, February 13, 2015

Butter Chicken/Murgh Makhani

Butter Chicken/Murgh Makhani

Butter chicken/Murgh Makhani is a very popular dish of North India and a treat for all chicken lovers.Butter  chicken  has a rich  creamy gravy which is very appetizing.Traditionally it is made with left over tandoori chicken/ grilled chicken. In this recipe I  used boneless tandoori chicken pieces, but you can also use fried chicken . 

Marinade for chicken
Chicken- 2 lb
 Ginger- garlic paste- 1 tsp
lemon juice-a few drops
salt to taste
Kashmiri Chilly powder -  1 1/2 tsp
Coriander powder- 1/2 tsp
Gram flour- 2 tsp
Garam masala- 1 tsp
Yogurt (hung) 1/2 cup
Mustard powder- 1/3  tsp
Kasoori methi powder- 1/3 tsp
Oil 3-4 tsp

For the masala
Onion- 1 medium (optional)
Tomato-5-6 medium
Sugar- 1/2 tsp
Salt to taste
Butter- 3 tsp
Cashew nuts- 1/2 cup
Ginger garlic paste- 1 1/2 tsp
Kashmiri chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
Cardamon powder- 1/3 tsp
Heavy cream- 1/2 cup
Kasoori methi- 1/3 tsp

Heat 2 tsp of oil and add gram flour and roast it in a slow flame for about a minute till you get a nice flavor. Allow this to cool a bit.
Mix all ingredients listed in the marinade (except oil) along with the gram flour paste and coat the chicken with it.Finally add the oil on top.Leave it in refrigerator for at least four to five hours. Preheat oven to 350 degree F and place it on a greased baking tray. Cook for 10 minutes and then turn around and cook for another 10  minutes. Bast with the juices in between so that it does not get dry. For the next 5 minutes bake in 400 degree F.
Note If you want a quicker version you can marinate the chicken and deep fry in oil.

In the mean while prepare the sauce. Soak cashew nuts in warm water and then make a fine paste. Puree the tomatoes and keep aside. Finely mince onion.
Heat butter and some oil  in a  heavy bottom pan and add onions and saute. Next add the ginger garlic paste and saute till raw flavor disappears. Add turmeric powder, salt and after a few seconds add the pureed tomatoes. Saute for three to four minutes till tomatoes are cooked and oil separates.
Pour the cashew nut paste and continue to cook in a low flames. Stir continuously and cook till they start leaving the edges of the pan and gets thick. Add chilly powder, garam masala and fry a bit. Add 2 cups of warm water and mix well. Let this sauce reduce and thicken. Add the chicken and simmer in low for 6-8 minutes. Finally add the fresh cream and kasori methi, mix and switch off the flame. Serve with naan, chapati or pulao.

Try this
Hope you will all enjoy..


  1. Delicious and lovely to look at butter chicken. This is what i call a prefect dish.

  2. mmmm..looks creamy and delicious!!!

  3. Wow...Creamy and rich curry ...Irresistible !

  4. Drooling here

    plz link this to my event

  5. perfect to go with some naan,super tempting n delicious !!

  6. Mouth watering indeed..looks so creamy and yumm !

  7. Suja.just nw hád my lunch..nw again tempting vth This,its nt fair dear,...

  8. For chicken which is best part to make this recipe.....
    Butter fried chicken recipe


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