Butter Chicken Recipe | Murgh Makhani | How to make Chicken Makhani

4 hrs 45 mins
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Butter Chicken Recipe | Murgh Makhani | How to make Chicken Makhani - Butter Chicken is a world famous recipe and if you want to make the ultimate Butter Chicken with the best taste whenever you make it, then please follow my recipe.

Butter Chicken can be made with the same taste even without a Tandoor. Here is a detailed recipe with images and a video.

The very mention of Butter Chicken makes people's mouths water and here is the best recipe which does not compromise on any aspect of making the Best Butter Chicken. I can bet that my recipe tastes much better than Chicken made restaurant style because these days they don't make the original Butter Chicken in the traditional way anymore. They simply take a grilled Chicken or grill the Chicken in the Tandoor and add the Butter Chicken gravy. They fry it on a high flame and just add Butter on the top. If cooked in this method the Chicken will not absorb the flavours.

In this recipe, the Chicken has to be grilled in the Tandoor only. Only then will the Butter Chicken have a smoky flavour and a special taste. The Chicken can be grilled even in an oven in the grill mode but if you make it in the Tandoor, the grilled Chicken does not have a smoky flavour. I am making it in a pan but I am not tampering with the original traditional method but still presenting the best recipe.
Please follow the tips and the steps i have suggested and enjoy the best Butter Chicken.

Try Tomato Chicken and Chicken Sherva

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Butter Chicken Recipe | Murgh Makhani | How to make Chicken Makhani

Tips

Chicken:

  1. Any boned Chicken can be used for Butter Chicken. I have used Boneless Chicken

  2. If the Chicken is coated with all the spices and refrigerated overnight then the Chicken gets marinated nicely and will absorb all the flavours. Marinated Chicken also should be kept in the fridge for at least 4 hours

Grill:

  1. In the conventional method for the Butter Chicken, boned Chicken is grilled in the Tandoor. You could use boneless Chicken if you like. Chicken

  2. I have used a grill pan to grill the Chicken. Even on the grill pan, the Chicken should be put on the grill and not touched for 5 minutes. When left untouched it gets grilled nicely on one side. Then turn it over and grill it on a low flame to 80 %. Boneless Chicken takes time to grill so it should be grilled on a low flame. Eighty per cent means cooking the Chicken till you poke a fork into the Chicken to see if it is going in easily. After grilling, if Chicken is cut into pieces there should be some Water left. If you grill it till all the water evaporates, then the pieces will become too hard. And the Chicken will not absorb any flavours.

  3. Those who grill in the oven should grill for 20 minutes at 220 degrees. That is enough.

Butter:

  1. As a matter of fact, Butter Chicken is a high calorie recipe but if you want to occasionally taste a great recipe, you just have to put this much of Butter. Only then it is tasty.

Honey:

  1. In the traditional Butter Chicken recipe, they add a little bit of Honey at the very end to balance the flavours. In case you do not have Honey on hand, you could use Sugar but Honey does give a special flavour!!!

For a smoky flavour:

  1. To get a smoky flavour i have used burnt coconut shell in a cup and put the cup in the middle of the curry I sprinkle some Ghee and Garam Masala and kept it for 3minutes then remove from the fire If done like this the traditional Butter Chicken gets the smoky flavour if you have coal you could use school as well or give a smoky flavour With a smoke gun machine

Finally:

  1. I have used heritage brand premium fresh Curd so i could use it directly but If you plan to use regular kurt put it in a cloth Tight and leave it in the refrigerator for 2 to 3 hours then the water from the Curd is removed and the Kurt looks like panel

  2. Butter Chicken is not spicy and strong like the usual masala Chicken curry it has more flavours less mitchell and the nice savory taste of Butter

Butter Chicken Recipe | Murgh Makhani | How to make Chicken Makhani

Butter Chicken Recipe | Murgh Makhani | How to make Chicken Makhani - Recipe Video

Butter Chicken Recipe | Murgh Makhani | How to make Chicken Makhani

| nonvegetarian
  • Prep Time 5 mins
  • Soaking Time 4 hrs
  • Cook Time 40 mins
  • Total Time 4 hrs 45 mins
  • Servings 4

Ingredients

  • To marinate Chicken
  • 350 gms Boneless Chicken
  • 1 tbsp Ginger Garlic Paste
  • 1/2 Slice Lemon Juice
  • Salt – a little
  • 2 tbsp Mustard Oil
  • 1/4 tsp Black Salt
  • 1/2 tsp Roasted Cumin Powder
  • 1/2 tsp Mirchi Powder
  • 1 tsp Kashmiri Mirchi Powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Dry Fenugreek Leaves
  • 4 tbsp Fresh Curd
  • 1/2 tsp Cardamom Powder
  • 1/2 tsp Amchur Powder
  • For Gravy
  • 4 Tomato (250 gms)
  • 1 Cinnamon
  • 2 Cardamoms
  • 2 Cloves
  • Biryani Leaf – half
  • 1/2 Inch Ginger
  • 5 Garlic
  • Salt
  • 1/4 tsp Sugar
  • 15 Cashew Nuts
  • 1/2 cup Onion Chopped
  • 3 tbsp Heritage Butter
  • 4 Kashmiri Chillies
  • 1/2 tsp Pepper
  • 250 ml Water
  • To Grill the Chicken
  • 1 tbsp Oil
  • 1 tsp Butter
  • For Chicken Curry
  • 2 tbsp Oil
  • 3 tsp Butter
  • 1 tsp Kashmiri Mirchi Powder
  • 1 tsp Mirchi Powder
  • 1/2 tsp Roasted Cumin Powder
  • 400 ml Water
  • Salt
  • 1 tsp Dry Fenugreek Leaves
  • 2 tsp Butter
  • 3 tbsp Fresh Cream
  • 1 tbsp Honey
  • Burnt Coconut shells/Coals
  • 2 Pinches Garam Masala
  • 3 Ghee Drops

Instructions

  1. Make 1/4th inch wide cuts in the Chicken breast to a depth of 80%. Stuff Ginger Garlic Paste, Lemon Juice, and Salt into the cuts, rub well, and set aside.
  2. In a vessel, take Mustard Oil and add Kashmiri Mirchi Powder and mix well. And add the Heritage Premium Curd or Hung Curd and the rest of the ingredients and mix well.
  3. Then add the spice-coated Chicken and rub well and let it marinate for four hours or overnight in the refrigerator.
  4. In a vessel add all the ingredients for the Gravy, mix them well and fry them in melted butter for 3 minutes.
  5. Add water to the fried Tomatoes and cook covered on a low flame until the Cashew Nuts become soft. Then grind it to a soft, Buttery paste.
  6. To grill the Chicken, pour Oil and Butter on a grill pan or a regular Dosa pan. Put the marinated and refrigerated Chicken and leave it unmoved on a high flame. Boneless Chicken does not burn.
  7. After 5 minutes, turn the chicken over, reduce the flame, and grill on a low flame to 80%. (It takes 20 minutes for the Chicken to be grilled 80% ) Take a look at the perfect Chicken grilling tips.
  8. Cut the grilled Chicken into big pieces.
  9. Melt Oil and Butter in a pan for the Curry and add Kashmiri Mirchi Powder, Roasted Cumin Powder and fry.
  10. Add the Tomato paste to a sieve, strain it and add 400 ml Water. Boil it on a high flame until the froth comes to the surface. Remove the froth. And then allow the Gravy to thicken.
  11. In the thickened Gravy, add the grilled Chicken pieces, Salt to taste and cook on a low flame until the Butter comes to the surface.
  12. Crush add the Dry Fenugreek Leaves. Add 2 tsp Butter, 3 tbsp Fresh Cream and Honey and mix well. In the center of the Curry, place a small cup and add a piece of Coal. Sprinkle Garam Masala and Ghee drops. Cover it and cook on low flame for 3 minutes and remove the cup.
  13. Then decorate the hot Butter Chicken with some fresh cream on the surface and serve with Roti or Naan.

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1 comments

  • S
    Swarna
    Recipe Rating:
    Every detailed and step by step explanation was good
Butter Chicken Recipe | Murgh Makhani | How to make Chicken Makhani