Butter chicken recipe, how to make murg makhani

Butter chicken recipe is the delightful chicken recipe with buttery flavour, loaded with tomato gravy. In this butter chicken recipe procedure, we first roast the marinated chicken(or you can grill the chicken as well) then will cook this chicken in tomato gravy with added spices.

All ages will love to have this butter chicken recipe,  because of it’s unique taste, that is not too spicy or nor having too much masala. Adding little tomato sauce will give you a sweet taste, you can skip this if u don’t like sweet flavour.

For more non vegetarian recipes go to delicious non veg recipes with simple procedures.

Butter chicken recipe

Preparation time: 2 hours

Cooking time: 30 minutes

Equipment required: curry pan

Author: Silpa

Ingredients:

For marination:
  1. Chicken: 1/2 kg, cleaned and washed
  2. Ginger garlic paste: 1 table spoon
  3. Red chilli powder: 1 table spoon
  4. Turmeric powder: half table spoon
  5. Salt: 3/4 table spoon
  6. Yogurt: half cup
For gravy:
  1. Butter : 5 table spoons
  2. Onion: 1 big, finely chopped
  3. Tomato: 4 medium, puree
  4. Bay leaf: 1
  5. Cinnamon stick: 1
  6. Red chilli powder: half table spoon
  7. Garam masala powder: 1 table spoon
  8. Dried fenugreek leaves: half table spoon
  9. Tomato sauce: 1/2 table spoon
  10. Cashew and almond paste : 2 table spoons.(soak cashews and almonds for 5 minutes. Make fine paste with little water)
  11. Cream : 3 table spoons
  12. Salt : as required

Procedure:

  1. In a bowl, add ingredients under marination ( given above) and mix well. Refrigerate for 2 hours.
  2. Heat heavy bottomed curry pan on medium flame. Add  2 table spoon of butter, then add marinated chicken and roast the chicken until cooked. Now, transfer this chicken into plate.
  3. In the same curry pan, add 3 table spoons of butter. Next add bay leaf and cinnamon stick and suate well. Add onions, saute till golden colour appears. Next add tomato puree and cook till oil separates.
  4. Now add red chilli powder and garam masala powder saute for half a minut. Next add roasted chicken to the above mixture and cook for 5 minutes.
  5.  Add cashew almond paste and tomato sauce , cook for 1 minute. Add dried fenugreek leaves and stir well.
  6. Add 1.5 cup of water and adjust salt. Bring it  to boil. Now reduce the flame to low and cook till the desired gravy consistency appears.
  7. Finally garnish with cream and chopped coriander leaves.

Delicious butter chicken is ready to serve. Serve hot with roti or rice.

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Butter chicken recipe, how to make murg makhani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 to 4
 
Ingredients
  • For marination:
  • Chicken: ½ kg, cleaned and washed
  • Ginger garlic paste: 1 table spoon
  • Red chilli powder: 1 table spoon
  • Turmeric powder: half table spoon
  • Salt: ¾ table spoon
  • Yogurt: half cup
  • For gravy:
  • Butter : 5 table spoons
  • Onion: 1 big, finely chopped
  • Tomato: 4 medium, puree
  • Bay leaf: 1
  • Cinnamon stick: 1
  • Red chilli powder: half table spoon
  • Garam masala powder: 1 table spoon
  • Dried fenugreek leaves: half table spoon
  • Tomato sauce: ½ table spoon
  • Cashew and almond paste : 2 table spoons.(soak cashews and almonds for 5 minutes. Make fine paste with little water)
  • Cream : 3 table spoons
  • Salt : as required
Instructions
  1. Procedure:
  2. In a bowl, add ingredients under marination ( given above) and mix well. Refrigerate for 2 hours.
  3. Heat heavy bottomed curry pan on medium flame. Add  2 table spoon of butter, then add marinated chicken and roast the chicken until cooked. Now, transfer this chicken into plate.
  4. In the same curry pan, add 3 table spoons of butter. Next add bay leaf and cinnamon stick and suate well. Add onions, saute till golden colour appears. Next add tomato puree and cook till oil separates.
  5. Now add red chilli powder and garam masala powder saute for half a minut. Next add roasted chicken to the above mixture and cook for 5 minutes.
  6. Add cashew almond paste and tomato sauce , cook for 1 minute. Add dried fenugreek leaves and stir well.
  7. Add 1.5 cup of water and adjust salt. Bring it  to boil. Now reduce the flame to low and cook till the desired gravy consistency appears.
  8. Finally garnish with cream and chopped coriander leaves.

 

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