Butter chicken recipe, Chicken makhani

Butter chicken or Chicken makhani is a rich, creamy and delicious side dish prepared by adding grilled/ roasted chicken in sweet and spicy tomato sauce. Chicken makhani/ Murgh makahani is the most sought after side dish by many anytime they visit restaurants if they are non veg eater and in the case of vegetarians we have this scrumptious butter paneer😁

This dish takes little while to prepare but once prepared it is surely to vanish from the pan as it is super yummy. I rarely make such dishes at home as we have restaurants always handy/ at service but I realized having learnt to cook such awesome recipes has really helped enjoy such foods in home style without boredom during this pandemic.

Coming back to the dish the recipe is cooked in 3 parts:

Marinating and roasting chicken
Making the base gravy
Cooking chicken in the prepared gravy.

Voila the yummy butter chicken is ready to be served with recipes like Naan, Whole wheat naan, Kulcha or Jeera rice. In this chicken makhani recipe I have not added any color instead chose red ripe tomatoes and Kashmiri chili powder for restaurant look alike colors. Also I have used cream in this recipe, if you don’t have it at home you can use milk instead.

You may be interested in other dishes like these Dal makhani, Fish tikka masala, Chicken karahi, Chicken kurma.

Butter chicken recipe, Chicken makhani

2020-09-03 22:19:51

Serves 3

Prep Time

30 min

Cook Time

40 min

Total Time

1 hr 10 min

Prep Time

30 min

Cook Time

40 min

Total Time

1 hr 10 min

To grind

1. Onion – 1 (small sized)
2. Tomatoes – 3 (large sized)
3. Ginger – 1 chunk
4. Garlic - 2
5. Cashews – 2 tbsp
6. Salt – to taste
7. Red chilli powder – ½ tsp
8. Garam masala powder – ½ tsp
9. Oil – 2 tsp

For marination

1. Chicken breast – 5 pieces/ 200 grams
2. Ginger garlic paste – ½ tsp
3. Red chili powder – ½ tsp
4. Turmeric powder – ¼ tsp
5. Salt – to taste

Ingredients

1. Butter – 2 tbsp
2. Kasuri methi – 1 tsp
3. Cream – ¼ cup
4. Oil – 2 to 3 tbsp (for chicken)
5. Butter – 2 tbsp

Note

* 1 cup = 235 ml

Instructions

Divide chicken breast vertically so that each chicken breast will yields 2 thin slices of the same. Now cut each thin slices of chicken breast into 3 pieces. Wash it thoroughly.
In a bowl add sliced chicken breast, ginger garlic paste, turmeric powder and chili powder. Mix it well and allow it to marinate for about 30 minutes.
After 30 minutes heat around 2 tbsp of oil in a pan and place each piece of marinated chicken and start roasting in low to medium flame. This should take about 10 to 12 minutes depending on the quantity.
Heat a pan with oil, to it add chopped garlic, ginger and chopped onion. Saute well until the onions turn soft and the raw smell of ginger snd garlic goes. When the raw smell is gone add chopped tomato, chili powder, garam masala powder and cashews. Saute well for about 4 – 5 minutes in low to medium flame. When the onions and tomatoes looks sauteed/ put off the flame and allow the mixture to cool down.
Now add this cooled mixture to a blender and grind it into fine paste adding around ½ cup water. Keep this ground paste aside.
Now in the same pan heat a 2 tsp butter and add ground paste and mix well. Now to the mixture add the roasted chicken. Mix it well. Now add cream and mix well. If required you can add around ¼ cup water to adjust/ get right consistency. Allow the mixture to simmer well for 2 to 3 minutes.
After 2 to 3 minutes of simmering add a dollop of butter or even more because the title itself calls butter chicken, so once in a while its okay to cheat😂 serve this hot with roti, naan or jeer rice.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Butter chicken with step by step images

Divide chicken breast vertically so that each chicken breast will yields 2 thin slices of the same. Now cut each thin slices of chicken breast into 3 pieces. Wash it thoroughly.
In a bowl add sliced chicken breast, ginger garlic paste, turmeric powder and chili powder. Mix it well and allow it to marinate for about 30 minutes.
After 30 minutes heat around 2 tbsp of oil in a pan and place each piece of marinated chicken and start roasting in low to medium flame. This should take about 10 to 12 minutes depending on the quantity. when the chicken looks roasted remove from the pan and keep it aside.
Heat a pan with oil, to it add chopped garlic, ginger and chopped onion. Saute well until the onions turn soft and the raw smell of ginger and garlic goes.
When the raw smell of the ginger garlic is gone add chopped tomato, salt, chili powder, garam masala powder and cashews. Saute well for about 4 – 5 minutes in low to medium flame. When the onions and tomatoes looks sauteed/ put off the flame and allow the mixture to cool down.
Now add this cooled mixture to a blender and grind it into fine paste adding around ½ cup water. Keep this ground paste aside.
Now in the same pan heat 2 tsp butter and add ground paste and mix well. Now to the mixture add the roasted chicken. Mix it well. Now add cream and mix well. If required you can add around ¼ cup water to adjust/ get right consistency. Allow the mixture to simmer for 2 to 3 minutes. After 2 to 3 minutes of simmering add a dollop of butter or even more because the title itself calls butter chicken, so once in a while its okay to cheat 😂 serve this hot with roti, naan or jeer rice.