BUTTER CHICKEN RECIPE | HOW TO COOK RESTAURANT STYLE BUTTER CHICKEN | MURGH MAKHANI
Butter Chicken | How to Cook Butter Chicken at Home | Butter Chicken Restaurant Style | Murgh Makhani | Butter Chicken Recipe | Butter Chicken Recipe without Tandoor
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Ingredients for Butter Chicken:
For marination:
Boneless Chicken pieces - 500 gms
Salt- 1/2 tsp
Lemon juice- 1 tsp
Thick or hung curd/ yogurt- 3 tbsp
Ginger garlic paste- 1.5 tsp
Kashmiri Chilli powder- 1 tbsp (tablespoon)
Garam masala powder- 1/2 tsp
Groundnut oil- 2 tsp
For the gravy:
Water- 1 cup
Red tomatoes, cubed- 500 gms
Onion- 1 small (50 gm)
Ginger chopped- 1” piece
Garlic cloves- 8 nos.
Green cardamom- 3 nos.
Cinnamon- 1 small piece
Black cardamom- 1 big
Cloves- 3 nos.
Bay leaf- 1
Cashew nuts- 12 nos.
Kashmiri Chilli powder- 1 tbsp (tablespoon)
Salt- 1/2 tsp
Butter- 2 tbsp
Piece of charcoal for infusing smoke to the chicken for the tandoor (barbecue) flavor
Ghee- 1 tsp
Butter- 2 tbsp
Kasuri Methi roasted & powdered- 1/4 tsp
Cream-3 tbsp
Preparation:
Marinate the chicken pieces with the items indicated. Set aside for 1 hour.
Take a kadai/pan and add 1 cup of water. Add all the other ingredients, mix well and bring to a boil.
Reduce heat and cover & cook for 20 mins on low heat till tomatoes are soft & mushy.
You can mix it few times in between.
Switch off heat and remove the bay leaf and black cardamom. Set aside to cool.
Put the mixture in a blender/grinder and blend till smooth.
Strain it into a bowl using a strainer.
Process:
Heat 2 tbsp of oil in a pan and fry the chicken pieces on both sides till golden brown.
Once done, infuse smoke to the fried chicken pieces to get a tandoor (barbecue) flavor.
For infusing smoke:
1. Fire up a small piece of charcoal directly on the gas stove till it starts glowing.
2. After the chicken pieces are fried, place a small steel bowl in the middle of the frying pan.
3. Once the charcoal is ready, hold it with a tong & place it in the steel bowl.
4. Immediately drop 1/2 tsp ghee on the burning charcoal & cover with a lid for a minimum of 10 mins.
For the final step, preparing the curry, take another kadai/ pan and heat 2 tbsp of butter.
Add the blended strained gravy into the melted butter & give it a stir.
Cook on medium heat for 10 mins while stirring it.
Now add the roasted, powdered Kasuri Methi and mix it. Simmer for another minute before adding the chicken pieces.
Cook for around 5 mins adding little water based on your desired consistency.
To end, add the cream, mix and simmer for 2 mins to make a smooth curry gravy.
Serve with naan or basmati rice.
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Butter Chicken | How to Cook Butter Chicken at Home | Butter Chicken Restaurant Style | Murgh Makhani | Butter Chicken Recipe | Butter Chicken Recipe without Tandoor
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