Butter Chicken (Murgh Makhani)
Butter chicken is an aromatic, delicious, creamy, and easy to make a recipe that we can prepare using simple ingredients. It is one of the most popular Indian curries that have recognition globally. This recipe of chicken is too delicious and full of buttery taste.
Butter chicken is very easy to make, and curry sauce is not easy to describe for me – you need to make it on your own. I’m sure that you all love food with aromatic and good flavors, and butter chicken just satisfies every condition. Moreover, every ingredient is easy to find from any grocery shop. Therefore, we don’t need to worry.
This recipe originated from Northern India and prepared in a gravy full of butter with cream that gives silky-smooth rich texture. However, if you want you can replace butter with ghee.
Although to make butter chicken, you have to infuse the chicken with an easy marinade of yogurt, which requires ginger – garlic paste, spices, and some salt. Also, do remember that you need to use only boneless and skinless chicken pieces!
You need to marinate chicken pieces for 3-4 hours and then sear the chicken in a pan. We need to charred chicken for our sauce. After that, we need to make our curry sauce in the same pan. If you prefer little rich curry sauce do add cream or butter at the end.
Finally serve butter chicken with basmati rice or garlic naan.
However, I have posted several Cuisines in this category by now. These are easy to make, and you can check a few them here: –
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Moreover, let’s know more about Butter Chicken recipe –
| Preparation Time | Cook Time | Servings | Cuisine |
| 15 minutes | 30 minutes | 6 | Non-Vegetarian, Indian |
Nutrition Involved In Butter Chicken: –
Therefore, 1 serving of Butter Chicken contains –
| Calories – 580 Kcal | Protein – 36 grams | Carbohydrates – 17 grams | Cholesterol – 250 mg | Fat – 41 grams | Sugar – 2.4 grams | Calcium – 171 mg | Iron – 4.5 mg | Sodium – 1601 mg | Potassium – 973 mg | Vitamin A – 1895 mcg | Vitamin C – 19.4 mg |
Butter Chicken (Murgh Makhani)
Ingredients
For the chicken marinade:
- Boneless Chicken – 500 grams (small size)
- Yogurt – ½ Cup
- Ginger – Garlic – 2 tablespoons
- Garam Masala – 2 teaspoons
- Turmeric – 1 teaspoon
- Ground Cumin – 1 teaspoon
- Kashmiri Red Chili Powder – 1 teaspoon
- Salt – 1 teaspoon
For the sauce:
- Olive Oil – 2 tablespoons
- Ghee – 2 tablespoons
- Onion – 1 Large (sliced and chopped)
- Ginger – Garlic Paste – 1 tablespoon
- Cumin – 1 ½ teaspoons
- Garam Masala – 1 ½ teaspoons
- Ground Coriander Seeds – 1 teaspoon
- Tomato Puree – 300 grams
- Kashmiri Red Chili Powder – 1 teaspoon
- Salt – to taste
- Milk Cream – 2 teaspoons
- Sugar – 1 tablespoon
- Kasoori Methi – ½ teaspoon
Instructions
- In a bowl, add chicken with all of the constituents for the chicken marinade. Then let it marinate for 30 minutes to an hour.
- Then heat oil in a large skillet over medium-high heat. When it starts sizzling, add chicken pieces in batches of three – four, make sure that the skillet should not be crowded. Fry until browned for only 3 minutes on each side. Set aside and keep warm.
- Now heat butter or ghee in the same pan and fry the onions until they start to show golden brown texture.
- After that add garlic – ginger paste and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Meanwhile cook it for about 20 seconds until fragrant and stir occasionally.
- Add tomato puree, chili powder and salt. Let it simmer for about 10-15 minutes, and stir properly until the sauce thickens and shows deep brown red colour.
- Now remove from heat, put the mixture into a blender and blend until smooth.
- If required, add some water too.
- Then pour the puréed sauce back into the pan. Stir the cream, sugar and kasoori methi through the sauce. After that add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked and the sauce is thick and bubbling.
- Finally, garnish with chopped coriander and serve with basmati rice.