Creamy Butter Chicken (Murgh Makhani)

Butter chicken ( commonly known as murgh makhani in India — chicken with butter) is one of the richest Indian dishes; succulent chicken pieces wrapped in a combination of cream, tomatoes sauce and aromatic spices and dollops of butter, and it is also one of the most popular Indian dishes recreated around the world to suit different pallets.

Butter chicken is best made with tandoori chicken or even a left-over fried chicken. Butter chicken masala or the gravy is made with basic ingredients but it is prepared in a particular way that helps get the creamy velvety texture and taste.

There are different versions of this recipe; some are spicy like the North Indian Style Punjabi Butter Chicken or the creamy, sweet version that you get in

Which Chicken is used in Butter Chicken

Most butter chicken recipes require cooking the chicken separately first, and then later simmering it in the sauce. This extra cooking step isn't necessarily crucial, especially for the when you want to make something quick and easy for weekend meals.

The marinade, however, is important because the chicken breasts don’t take long to cook. This means that they won’t absorb much of the flavor from the sauce itself. This will also help give the extra flavor punch when you bit into the chicken pieces

Is Butter Chicken Bone or Boneless

I recommend using either skinless and boneless chicken. I love using boneless, skinless chicken thighs because you can cut the meat into bite sized pieces and they stay juicy right to the end.

Is Butter Chicken nutritional

Butter Chicken is a protein - packed meal. One serving of the beloved butter chicken has 30 grams of protein so one serving of it makes up for more than half of the daily requirement of protein. Its is also good source of fiber.

However, butter chicken can be high is fat and carbs due to ingredients like cashew nut, fresh cream and butter.

Tip:

Traditional Butter chicken needs a lot of cashew nuts for the thick consistency but cashew nut can be high in cholesterol which can be a problem for few people, hence I have used paneer and almonds as a source of thickening which gives the same consistency and flavor but way healthier.

How to Make This Easy Butter Chicken

Butter Chicken dish is not just about the tender chicken but also the sauce or gravy that is made with fresh juicy tomato's puree, nutty flavor from the cashew and the aroma from cardamon. The sauce re hydrates the grilled chicken and keeps it juicy and tender.

This Butter Chicken recipe is one of the best you will try!!

Serve: 5 Prep Time: 10 mins Cook Time: 50 mins Total Time: 1 hr

Ingredients:

Marinade

1 Kg Boneless Chicken

1/2 cup Hung Curd

2 tbsp Kashmiri Chili Powder

1 tsp Coriander Powder

1/2 tsp Turmeric Powder

1 tbsp Ginger Garlic Paste

1 tsp Garam Masala

1 tsp Salt

Gravy

1 cup Butter (room temperature)

5 large Red tomato

5 clove Garlic

1/2 Ginger

3 medium Green chili

6 Almond

50 grams Paneer

2 pods Cardamon

4 tbsp Kashmiri Chili Powder

2 tbsp Chicken Masala Powder

Salt as per taste

Garnish:

Finely Chopped Onion

Fresh Coriander

Lime Juice

Butter

Let's get cooking

1. Start by mixing all the ingredients under Marinade and add the chicken to it. Mix well, cover and set aside for 15-30 minutes (I would recommend overnight as it helps the chicken absorb all of flavor and makes it tender) while you make the gravy.

2. Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

3. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

4. Add cubed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until the tomato's have become mushy.

5. Remove from heat, and let it cool down. Once the mixture has cooled scoop it into a blender along with the almonds, paneer, cardamon and blend until smooth. Add water as an when necessary. Work in batches depending on the size of your blender.

6. To the same pan, add a dollop of butter and oil (Oil prevents the butter from burning). Add the marinaded chicken into the pan and let it cook coarsely.

7. Pour the puréed sauce back into the pan. Stir the cream, sugar, 1/2 tsp garam masala, Chicken Masala Powder and crushed kasoori methi (or dried fenugreek leaves) through the sauce and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

Garnish with chopped cilantro and serve with fresh, hot jeera rice and fresh homemade Naan bread!

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