Dec 10, 2014

Butter Chicken Masala Recipe / Murgh Makhani Recipe


Lets makes some butter chicken..I can see your mouth water when you say butter chicken. It is many of us favorite dish plus i love it to the core. I have so many version of butter chicken recipe in this blog so far and this is the authentic way to make the restaurant style chicken. You can check out my butter chicken recipe, punjabi butter chicken recipe as well.


Similar Recipes,
Shahi Kofta Curry
Chicken Tikka Masala
Aloo Butter Masala
Gobi Kofta Curry
Butter Paneer

Goes well with,
Paratha & Naan
Pulav


Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 15 mins
Cooking Time : 45 mins to 1 hour
Serves : 4 to 5

Ingredients:

For Tandoori Chicken:

Chicken - 500 grams cut into pieces
Kashmiri Chilli Powder - 2 tblspn
Garam Masala Powder - 1 tblspn
Salt to taste
Yogurt / Curd - 1 cup
Ginger Garlic Paste - 1 tblspn
Oil - 1 tblspn

For Butter Chicken Gravy:

Oil - 2 tblspn
Butter - 4 tblspn
Shahi Jeera / Black Cumin Seeds - 2 tsp
Onion - 1 large sliced thinly
Ginger Garlic Paste - 2 tblspn
Tomatoes - 5 large pureed
Chilli Powder - 2 tsp
Garam Masala Powder - 2 tsp
Salt to taste
Sugar - 1 tblspn
Green Chillies - 2 chopped
Kasuri Methi Leaves / Dried Fenugreek Leaves - 1 tblspn
Fresh Cream - 1 cup
Coriander Leaves a handful chopped finely

Method:


Start by marinating chicken in the masala for 30 mins. 


Preheat oven to 250 Degree C. Now arrange chicken in a baking tray and grill for 10 mins. Remove and set aside. Tandoori chicken done


Now heat oil and butter in a pan, add in cumin seeds and let it sizzle.


Add in onions and cook till golden. Add in ginger garlic paste and saute for a min.


Add in chilli powder, garam masala powder,salt and sugar. Mix well.


Pour in tomato puree and cook till oil separates. 

Add in water and the tandoori chicken. Cook on a low heat for 20 to 25 mins till the chicken is cooked and all juicy.


Now add in green chillies, kasuri methi leaves and cream. Mix well and simmer for a min.


Add in coriander leaves and mix well.


Serve.


Pictorial:
Take some juicy red tomatoes


chop em and add it to a blender


puree smoothly and set aside


Take some chopped chicken in a bowl


add in chilli powder and garam masala powder


ginger garlic paste


add in curd / yogurt


add in some salt


mix well


add in some oil


leave this to marinate for 30 mins


place this in a foil lined baking tray


grill for few mins..Tandoori chicken done


Meanwhile take remaining ingredients


heat oil and butter in a pan


add in some shahi jeera


add in sliced onions


cook till golden


add in ginger garlic paste


add in chilli powder and garam masala powder


add in salt and sugar


in goes some tomato puree


mix well


cook till oil separates


pour in water


along with the grilled chicken


simmer this for a while


now the chicken is all juicy and cooked with the masala


add in chopped green chillies


some kasuri methi leaves


and pour in some cream..i used amul fresh cream


mix well


add in coriander leaves


mix well


Serve



20 comments:

  1. Sounds comforting and so delicious! xo Catherine

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  2. It looks yummy!
    Would u plz tell me, should i take heaped spoos of chilli powder or level?
    Plz reply

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  3. @sumeraIt depends on your spice level. You can add as much as you like

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  4. Thanks for reply! I made it today and my hubby loved it.

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  5. Hi, thanks for your yummy blog, you're great! :) I have a question - is "casuri methi leaves" very very important ingredient or I can skip it with no harm to the final effect? I live in Poland and I have difficulties with some ingredients, but I'd like to prepare a dish as close to the original Indian foof as possible :)

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  6. @Anonymousif u want the real taste, use kasuri methi.but u can leave it as well.

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  7. @Aarthi

    Hi, thanks for your reply :) I did it without kasuri methi finally. It was totally awesome-delicious-spicy-creamy-yoummy-best dish ever! :) Today I'm doing it again. Thanks for this receipe!

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  8. @Butter chickenu dont need to add khoya,. cream makes this curry creamy

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  9. Hii i m using bonless ckn..cn i bake them or shd i do tht on stove

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  10. @Jamila Inayatu can bake them or just pan fry them

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  11. Hii i tried dis today n it turned out nyc..but had lil tangy taste of tomatoes..hw do i get rid of tht..n i added lil tandoori masala too for a rich taste..

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  12. I love this recipe. One of my favorites. Thank you for sharing this.


    Simon

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  13. Dear arathi i tried butter chicken and aromatic rice pilaf wow its came out awesome i achieved exactly restaurants taste every one in my family praise me thank u so much arathi

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  14. Hi, I've tried this recipe twice and absolutely love how it tastes. However I didn't achieve the color as in your picture. Could it be because I did not add the kashmiri chili powder (couldn't find)? Mine was more towards a kurma color.

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  15. Can I use non diary whipping cream instead of fresh cream

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  16. Hi Aarthi..instead of doing the chk in the oveb.. Can it be pan fried and then put?

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  17. The sub featured tender butter chicken breast in a creamy and authentic butter chicken sauce, which we ordered toasted with cheese and topped with all our favourite fillings. Personally, I thought this sub was especially delicious with spinach, tomato and red onion. The crisp and cool vegetables were the perfect compliment to the warm and creamy butter chicken, especially with a touch of mayo!

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  18. HI, Aarthi! Thank you so much for this recipe. I LOVE it. Was craving butter chicken and this turned out even better than any store bought curry.MY family loved it too. Keep up the amazing work.

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