Butter chicken or Murg makhani

This delicious butter chicken was on my to-do list for a long time. I think this is one of the staples of Indian restaurants outside India. I have eaten in atleast 10 different Indian restaurants in last 2 years and each and every one had this on the menu. That may be the reason, this is known to all non-Indians over here. Last month, we had been to a lunch party and one of my colleagues said his favorite Indian dish is butter chicken. That itself speaks its popularity. I love butter chicken too, but some restaurants really mess it up.

Butter chicken is called as Murgh makhani in Hindi. There are many different recipes for this dish. Everyone seems to follow their own recipe for it. I followed my favorite chef Sanjeev Kapoor’s simple makhani gravy recipe and changed few things. I had very little hopes of getting a perfect butter chicken. But when it got ready, it was so delicious, I could not believe I actually had prepared it. Kasoori methi really gives it a very great flavor to it.

Some other recipes from different blogs for butter chicken here.

Marination:
1/4 kg boneless chicken pieces
1/4 cup thick yogurt
1/4 tea spn ginger paste
1/4 tea spn garlic paste
A pinch turmeric
Salt

Apply all the ingredients to chicken pieces and keep aside for about 1hr.

For Gravy:
1/2 cup finely chopped onion
1/4 tbl spn ginger paste
1/4 tea spn garlic paste
1 cup tomato paste (Cook 2 big tomatoes in water and then grind them to smooth paste)
1 tbl spn cashews ground into smooth paste (optional)
1 tea spn kasoori methi
1 tea spn garam masala
1/2 tea spn chili powder
1/4 cup fresh cream
2 tbl spns butter
2-3 strands coriander leaves
Salt

Method:
Heat 1 tbl spn butter and fry the marinated chicken till it is 3/4th done. Take out on a plate and keep aside.
Heat remaining butter and add onions, ginger, garlic, fry till onions turn translucent. Add chili powder, garam masala and kasoori methi (slightly roast the methi to make it crisp, crush the kasoori methi using palms to make a powder). Add tomato paste, salt, cashew paste, chicken pieces. Cover and cook till the gravy thickens. Pour cream and cook for 1-2mins. Serve hot garnished with coriander leaves.

Serves : 2-3
Preparation time : 40mins

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