BUTTER CHICKEN /                           MURGH MAKHANI /             HOW TO MAKE BUTTER CHICKEN

BUTTER CHICKEN / MURGH MAKHANI / HOW TO MAKE BUTTER CHICKEN

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I got this butter chicken recipe from Doordarshan TV Channel shown long back when I was in in school. Even at that age, I used to prefer watching cookery shows rather than watching any serials or cartoons like other kids. I was crazy about this early morning cookery show and would wake up early even on holidays to watch it. The show was amazing as the secret recipes of many popular restaurants from all over India were shown in it. It was really useful as back then there was no Google or any other tool for searching recipes other than cook books. So I would note down all the recipes from these TV shows in my diary and try them out to impress my family members.

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This recipe is a hit among my family and friends. It is not at all sweet Butter chicken gravy like the ones you get at restaurants these days but it’s  spicy and chatakadar, and simply yummy! Do try this recipe and enjoy it with your family and friends, and if you do try I would be happy to hear a feedback from you.
Have shared many non-veg gravy recipes on my blog do click on their names given below to check their recipes too, hope you will enjoy them too. BHUNA CHICKEN MASALA, CHINGRI MACHER MALAI CURRY, CHICKEN BHARTA, MANGSHOR JHOL, DRY CHICKEN KEEMA MASALA, KOSHA MANGSHO, CHICKEN QUICHE, CHICKEN KEEMA MATAR MASALA, CHICKEN KEEMA BIRIYANI, CHICKEN FAJITAS, AMERICAN CHOPSUEY / AMERICAN CHICKEN CHOPSUEY, ALOO KEEMA CHOP.
FullSizeRender_6RECIPE FOR BUTTER CHICKEN:
Ingredients for tandoori chicken:

  • 700 gms – Chicken cut into pieces with bones
  • 300 gms – Thick curd(Yoghurt)
  • 1 tbsp – Ginger garlic paste
  • 1&1/2 tsp – Red chilli powder
  • 1 tsp – Tandoori masala powder
  • ½ tsp – Garam masala
  • 1/2 tsp – Mustard oil
  • 1 tbsp – Lemon juice
  • A pinch of orange red food color (optional)
  • Melted butter to apply at last
  • Salt to taste

Method for tandoori chicken:

  1. Make deep gashes on the chicken pieces and mix all the ingredients mentioned above, and rub nicely on the chicken and marinate for preferably 2 days in the refrigerator.(or at least 8 hours)
  2. The marinate will get deeply absorbed into the chicken and will make it moist and tender.
  3. If marinating for 2 days is not possible, then at least overnight marinating is a must.
  4. Now in a tandoor, grill or in an electric oven, cook the tandoori chicken till it’s done, apply some melted butter on it and keep aside.

FullSizeRender_3Ingredients for the Gravy:

  • 700 gms – Fresh tomato puree(or as needed to make the gravy)
  • 100 gms – White butter (unsalted) plus 75gms more to add afterward
  • ½ tsp – Shahi jeera (Black cumin)
  • 2tsp – Red chilli powder
  • 1 to 2 tbsp – Cashew nut paste
  • 1 &1/2 tsp – Kashmiri Mirch or Deghi mirch powder
  • 1&1/2 tsp – Ginger garlic paste
  • 2 to 3 tbsp – Curd
  • 1 tbsp – Tandoori masala
  • 5 to 6 tbsp. – Fresh cream(I have used Amul cream)
  • 4to 5 – Slit green chillies
  • 2 to 3 tbsp – Crushed kasoori methi (Dried Fenugreek Leaf)
  • ½ tsp – Sugar
  • Salt to taste

Method for the gravy:

  1. Heat 100gms of butter in a pan and add ½ tsp shahi jeera and let it release the aroma.(if you don’t want to add so much butter then you can add half oil and half butter at this point, but the original recipe calls for this much quantity of butter)
  2. Take the ginger garlic paste, curd, red chili powder, tandoori masala powder, deghi mirch powder, mix well in a bowl and add to the above-heated butter.
  3. Fry the masalas on low to medium flame till the raw smell of the ginger garlic has gone off.
  4. Add the tomato puree in the fried masala and add sugar and salt to taste and cook the tomato puree on medium flame covered, stirring and checking at intervals.
  5. When the tomato puree has reduced and thickened add the cashew nut paste and cook the gravy more till the raw smell of the tomatoes has gone off.
  6. Add some slit green chilies, the above cooked tandoori chicken and 75gms butter more in the boiling gravy and cook for 5 to 6 minutes on medium flame covered, at this point if you think the gravy is getting too dried up then you can add some boiling water and bring the gravy to the right consistency.
  7. When you see the gravy has thickened enough and specks of butter is seen on top of the gravy then add the fresh cream and hand crushed kasoori methi powder and cook the gravy for more 5 to 6 minutes or till the butter separates from the sides of the gravy.
  8. Taste and adjust the salt and chili powder according to your tastebuds, some like it spicier they can add more chili powder accordingly.
  9. Switch off the gas and take out the gravy in a serving bowl.
  10. While serving drizzle some more fresh cream on top and serve hot with Tandoori roti, Nans, Phulkas, Parathas, Plain Steamed rice or any Pulao.

FullSizeRender_2Notes:

  1. The health and calorie conscious can use half the butter and half the oil, however the original recipe requires this quantity
  2. If you don’t have white butter, you can use unsalted cooking butter.
  3. If you have the masala left over from the marinate of tandoori chicken then you can use the same curd mixture while mixing the masalas and ginger garlic paste in the second step of the method given above, that way you will use up the remaining marinate masala too. It’s up to your choice.
  4. Adding cashew nut paste makes the gravy more creamy and rich, otherwise it’s optional.
  5. I sometimes use more tomato puree than mentioned in the recipe when I want more gravy for the dish so please do eyeball and use tomato puree according to your need.
  6. While choosing the tomatoes for the gravy always use the plump juicy red ones and not the pale colored tomatoes available in the market as the color of the tomatoes only enhances the color of the gravy at the end.
  7. Do not use the extra sour variety tomatoes we know as Desi or Nati tomatoes in India as it would make the gravy too sour.

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BUTTER CHICKEN / MURGH MAKHANI / HOW TO MAKE BUTTER CHICKEN
 
Author:
Recipe type: Main Course, Non-veg
Cuisine: Indian
Ingredients
Ingredients for tandoori chicken:
  • 700 gms – Chicken cut into pieces with bones
  • 300 gms – Thick curd(Yoghurt)
  • 1 tbsp – Ginger garlic paste
  • 1&1/2 tsp – Red chilli powder
  • 1 tsp – Tandoori masala powder
  • ½ tsp – Garam masala
  • ½ tsp – Mustard oil
  • 1 tbsp – Lemon juice
  • A pinch of orange red food color (optional)
  • Melted butter to apply at last
  • Salt to taste
Ingredients for the Gravy:
  • 700 gms – Fresh tomato puree(or as needed to make the gravy)
  • 100 gms – White butter (unsalted) plus 75gms more to add afterward
  • ½ tsp – Shahi jeera (Black cumin)
  • 2tsp – Red chilli powder
  • 1 to 2 tbsp – Cashew nut paste
  • 1 &1/2 tsp – Kashmiri Mirch or Deghi mirch powder
  • 1&1/2 tsp – Ginger garlic paste
  • 2 to 3 tbsp – Curd
  • 1 tbsp – Tandoori masala
  • 5 to 6 tbsp. – Fresh cream(I have used Amul cream)
  • 4to 5 – Slit green chillies
  • 2 to 3 tbsp – Crushed kasoori methi (Dried Fenugreek Leaf)
  • ½ tsp – Sugar
  • Salt to taste
Instructions
Method for tandoori chicken:
  1. Make deep gashes on the chicken pieces and mix all the ingredients mentioned above, and rub nicely on the chicken and marinate for preferably 2 days in the refrigerator.(or at least 8 hours)
  2. The marinate will get deeply absorbed into the chicken and will make it moist and tender.
  3. If marinating for 2 days is not possible, then at least overnight marinating is a must.
  4. Now in a tandoor, grill or in an electric oven, cook the tandoori chicken till it’s done, apply some melted butter on it and keep aside.
Method for the gravy:
  1. Heat 100gms of butter in a pan and add ½ tsp shahi jeera and let it release the aroma.(if you don’t want to add so much butter then you can add half oil and half butter at this point, but the original recipe calls for this much quantity of butter)
  2. Take the ginger garlic paste, curd, red chili powder, tandoori masala powder, deghi mirch powder, mix well in a bowl and add to the above-heated butter.
  3. Fry the masalas on low to medium flame till the raw smell of the ginger garlic has gone off.
  4. Add the tomato puree in the fried masala and add sugar and salt to taste and cook the tomato puree on medium flame covered, stirring and checking at intervals.
  5. When the tomato puree has reduced and thickened add the cashew nut paste and cook the gravy more till the raw smell of the tomatoes has gone off.
  6. Add some slit green chilies, the above cooked tandoori chicken and 75gms butter more in the boiling gravy and cook for 5 to 6 minutes on medium flame covered, at this point if you think the gravy is getting too dried up then you can add some boiling water and bring the gravy to the right consistency.
  7. When you see the gravy has thickened enough and specks of butter is seen on top of the gravy then add the fresh cream and hand crushed kasoori methi powder and cook the gravy for more 5 to 6 minutes or till the butter separates from the sides of the gravy.
  8. Taste and adjust the salt and chili powder according to your tastebuds, some like it spicier they can add more chili powder accordingly.
  9. Switch off the gas and take out the gravy in a serving bowl.
  10. While serving drizzle some more fresh cream on top and serve hot with Tandoori roti, Nans, Phulkas, Parathas, Plain Steamed rice or any Pulao.
Notes
1. The health and calorie conscious can use half the butter and half the oil, however the original recipe requires this quantity
2. If you don’t have white butter, you can use unsalted cooking butter.
3. If you have the masala left over from the marinate of tandoori chicken then you can use the same curd mixture while mixing the masalas and ginger garlic paste in the second step of the method given above, that way you will use up the remaining marinate masala too. It’s up to your choice.
4. Adding cashew nut paste makes the gravy more creamy and rich, otherwise it’s optional.
5. I sometimes use more tomato puree than mentioned in the recipe when I want more gravy for the dish so please do eyeball and use tomato puree according to your need.
6. While choosing the tomatoes for the gravy always use the plump juicy red ones and not the pale colored tomatoes available in the market as the color of the tomatoes only enhances the color of the gravy at the end.
7. Do not use the extra sour variety tomatoes we know as Desi or Nati tomatoes in India as it would make the gravy too sour.

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