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5 from 1 vote
Creamy Restaurant style Butter Chicken
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Butter Chicken
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Creamy, Luscious Restaurant Style Butter Chicken / Murgh Makhani in a delectable silky sauce, perfect to go with Naan, Roti, or Rice

Course: Side Dish
Cuisine: Indian
Keyword: butter chicken, chicken curry, indian
Author: Akhila
Ingredients
For the marination
  • 1.5 lb chicken (pref. boneless, cut into small pieces)
  • 1 tbsp kashmiri chili powder
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • 2 tbsp yogurt
  • Salt (as required)
For the gravy
  • 2-3 tbsp unsalted butter
  • 1 large onion (cut into small cubes)
  • 2 garlic cloves
  • ½ inch sized ginger
  • 15 oz can tomato puree (check notes)
  • 1 tbsp kashmiri powder
  • 2 tsp garam masala
  • 2 tsp kasuri methi (dried fenugreek leaves, crushed)
  • 1 cup milk cream
  • ½ tsp sugar
  • 1 cup water
  • Oil (as required)
  • Salt (as required)
  • Cilantro leaves (chopped, garnish)
Instructions

  1. For the marination: Marinate chicken with the ingredients listed under marination for 30 minutes.

  2. Cook chicken: Pan fry chicken on both sides in little oil until they are tender.

  3. Prepare the gravy: Into the same pan, add 1-2 tbsp butter and when it starts melting, add onion, ginger, garlic and pinch of salt. Sauté until they turn translucent.

  4. Add the tomato puree and sauté for 2-3 minutes. Follow by adding kashmiri chili powder, garam masala and sauté for another 2 minutes. Allow the mixture to cool completely. Once cooled, blend into a fine paste.
  5. Pour the blended mix back into the pan and stir in low flame for 2 minutes.

  6. Add water and allow it to boil by closing the lid. Once the gravy starts boiling, add the cooked chicken pieces and mix well.

  7. Add milk cream, dried fenugreek leaves (crushed between your palm), and sugar. Stir and allow the gravy to bubble up in a low flame.
  8. Once the gravy starts boiling, simmer it for 2 minutes. Switch off the flame and garnish with cilantro leaves. Top with 1 tbsp butter, cover the pan, and allow it to rest for 10 minutes.

  9. Serve with naan, chapathi or rice.

Notes

1. You can use fresh tomatoes instead of tomato puree; saute 4 tomatoes along with onions, then grind it into a thick paste, and finally sieve to make a fine silky-smooth paste.
2. Adjust the spice levels of this dish to your choice by adding regular chili powder instead of Kashmiri chili powder.