Chicken Butter Masala Murgh Makhani Recipe: A creamy yet spicy chicken dish that resonates with any restaurant style chicken dish and gives an irresistible aroma. A buttery chicken curry cooked with tangy tomatoes and cream. Chicken: Boneless, skinless chicken pieces work best.

Ingredients of Chicken Butter Masala

  1. It's 500 gm of Chicken.
  2. You need 1 of Large Tomato roughly chopped.
  3. Prepare 1/2 Cup of Yoghurt.
  4. You need 1 Tsp of roasted Gram Flour.
  5. Prepare 15-20 of Cashew nuts (Kaju).
  6. Prepare 5 tsp of oil.
  7. You need 4 of Cardamom.
  8. Prepare 3 of Cloves.
  9. It's 1 inch of cinnamon stick.
  10. Prepare 2 tsp of Garam masala.
  11. Prepare 1 tsp of Kashmiri Mirch Powder.
  12. You need 2 tsp of Chicken Masala.
  13. Prepare 1 tsp of Dhaniya (coriander)powder.
  14. You need 1 tsp of Sugar.
  15. It's 1 tsp of Kasuri Methi.
  16. Prepare 2 tsp of Lemon Juice.
  17. You need 2 tsp of Butter.
  18. It's to taste of Salt.
  19. You need 2 tsp of Ginger Garlic Paste.

Chicken Butter Masala instructions

  1. Add 2 tsp lemon juice and salt to the Chicken, Marinate and keep aside for 10 mins.
  2. Now in a bowl add 2 tsp mustard oil, add 1 tsp Kashmiri Mirch Powder + add yoghurt + add roasted gram flour + 1 tsp garam masala + 1 tsp Chicken Masala + 1/2 tsp Dhaniya Powder + 1tsp Ginger Garlic paste + Salt to taste then mix them well and then add Chicken pieces to it. Marinate and Keep refrigerated for 1 hour.
  3. In a hot pan Roast Cashew Nuts (Kaju) and keep aside.
  4. In a hot pan, add 1 tsp butter, add Cardamom, Cinnamon & Cloves to it and stir for 1 min. Then add 1 tsp Ginger Garlic paste and stir till the Ginger Garlic nicely done.
  5. Add roughly chopped tomatoes. Add salt to taste, add 1 tsp garam masala, 1 tsp Chicken masala, 1/2 tsp Dhaniya powder, 1 tsp Sugar and cook in low flame for 5 mins then cover it for 3 more mins in low flame..
  6. After 3 mins let it cool completely then add to a grinder. Add roasted Cashew Nuts (Kaju) and make a fine paste. Add water as required.
  7. Once done, strain the paste using a strainer to get a smooth paste.
  8. After 1 hour, take out the Chicken pieces to make Tikkas. Use pan to fry it or use Microwave oven.
  9. In Microwave - use Grill+Micro combi mode in 180dc and cook both side 15 min each. Total 30 mins.
  10. Now in a hot pan, add 1tsp butter, then add the paste. Cook it for 3-4 mins then add Chicken Pieces to it and mix well. Cook it for 5 mins in lower flame. After 5 mins, add Kasuri Methi and off the flme..
  11. Garnish with grated almond and serve hot with Pulow/Bread/Roti/Naan.

Like chicken tikka or tandoori chicken, this Indian dish is a popular one the world over. When making this dish at home, you're not likely to have a tandoor oven, however the pan fried version still tastes delicious! WHY IS IT CALLED BUTTER CHICKEN. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is similar to British tikka masala. Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture.

Get Latest Recipe : HOME