Restaurant Style Butter Chicken- Boneless Chicken Pieces cooked with onion tomato gravy. Also called Makhni Chicken or Murg Makhni, this irresistible aromatic dish is easy to cook and served as an entree in most Indian restaurants. I have tried bringing the same taste and flavors of butter chicken at home, and trust me it was as good as the restaurant.
we went to India recently to meet our family during winter vacation and we had an awesome time there. Time flew really quick and a month’s time seemed to short.Family Gatherings, eating, shopping and enjoying , those moments were just awesome.
As the famous author, Charles Dickens Say “ The pain of parting is nothing to the joy of meeting again”
It’s been 10 days since we left, and I am already missing India, hope to see them soon again.
Indian food is one of the best cuisines in the world, rich with a delicious aroma, flavors, textures, and nutrients.During our India trip, we enjoyed a lot of different variety of Indian food, both at home and restaurants. I will be sharing some recipes I learned from my relatives on the blog.
Butter Chicken is one dish my kids love to order when they go to an Indian restaurant. The silky, creamy texture and sweetish taste of butter Chicken is loved by everyone. Served with hot Naan it tastes best.
The chicken is traditionally cooked in a tandoor (traditional clay oven) but can be maybe grilled, roasted, or pan-fried. It is served in a mild curry sauce that includes butter. There are many variations on the composition and spicing of the sauce.
Here is my version of butter chicken
- 1 lb Boneless Chicken pieces
- 2tsp ginger garlic paste
- 2 tsp lemon juice
- 1tsp kashmiri red chili powder
- salt
- Oil to sautee
- 2 onions diced
- 4 Tomatoes diced
- 1inch ginger chopped
- 1 green chili
- 4 -6 garlic cloves
- 8-10 cashews
- 2 small bay leaf
- 2 black cardamom
- 4 green cardamom
- 1 inch cinnamon stick
- 4 cloves
- 6 black peppercorns
- 1tsp Kasuri methi powder
- 2tbsp tomato ketchup
- 1tsp Sugar
- 5tbsp butter
- 1/4 cup cream
- salt to taste
- Marinate the chicken with lemon juice,ginger garlic paste, red chilli powder and salt and keep it aside for 30 minutes.
- In a pan add some oil and then shallow fry the chicken pieces till it gets cooked.Take them aside on a paper towel.
- In the same pan, heat the butter and then onions, ginger and garlic. Saute for 2-3 minutes till the raw smell goes off.
- Add the cashews , green chili and add the tomatoes and cook them for 2 minutes and then add the cloves, cardamom, cinnamon and black pepper.
- Add the red chili powder and salt as well. once everything is mixed switch off the flame and then let this cool.
- In a blender , grind this mixture to a fine puree avoiding any wastage. You can use little water for better straining.
- In the same pan, heat 1tbsp of butter and then add bay leaf. Pour the puree into the pan and add 1 cup of water. Now bring this puree to boil and let it boil till the mixture reduces to the desired consistency.
- Add the chicken and kasoori meethi , sugar,ketchup and cream and let it simmer for 5-7 minutes.
- Garnish with kasuri methi powder, cream and serve hot with rice or Naan and enjoy.
- If you don't want to add ketchup, try adding vinegar and sugar into the paste.
- If you are a vegetarian, you can try the same recipe with Paneer or tofu.
- Addition of cream is optional, if you want to skip it, try adding greek yogurt or hung curd in the gravy.
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Thanks,
Swati
Wow, this looks amazing. I guess you can also make it as hot as you want? #bloggersbest
Thanks, Harry!
Oh Yes, you can surely make it as hot as you want!
Mmmm mmm this looks delicious!! One of my favourite’s, thanks so much for linking up to the #BloggersBests
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