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Restaurant-Style Butter Chicken

Restaurant-Style Butter Chicken

Butter chicken, also known as Murgh Makhani, is a popular Indian dish known for its creamy, spiced tomato-based sauce and tender, flavorful chicken. This recipe brings the taste of restaurant-style butter chicken to your home, perfect for a comforting meal.

Cooking Method ,
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr
Servings 1
Calories 450-500
Best Season All Year
Ingredients
    For the Paste:
  • 100 grams Chicken (cut into bite-sized pieces)
  • 1 tablespoon Butter
  • 1 tablespoon Oil
  • 1 Small Cinnamon Stick
  • 1 Bay Leaf
  • 2 Cloves
  • 4 Black Peppercorns
  • 1 Small Onion (chopped)
  • 1 Small Tomato (chopped)
  • 1 teaspoon Ginger-Garlic Paste
    • For the Marinade:
  • 1 tablespoon Butter (softened)
  • 1 tablespoon Yogurt
  • 1/4 teaspoon Turmeric Powder
  • 1 teaspoon Ginger-Garlic Paste (optional)
    • For Cooking the Chicken:
  • 1 tablespoon Butter
  • 1 teaspoon Oil
    • For the Gravy:
  • 1 tablespoon Butter
  • 1 teaspoon Oil
  • Prepared Paste
  • 1/2 teaspoon Red Chilli Powder
  • 1/2 teaspoon Coriander Powder
  • 1/4 teaspoon Meat Masala
  • 1/4 teaspoon Garam Masala
  • 1/4 Water
    • For Garnishing:
  • 1 teaspoon Butter
  • 1 tablespoon Cream
  • 1/4 teaspoon Kasuri Methi (dried fenugreek leaves)
  • Fresh Coriander Leaves (chopped)
Instructions
    Prepare the Paste:
  1. In a pan, heat 1 tbsp butter and 1 tbsp oil. Add the cinnamon stick, bay leaf, cloves, and black peppercorns.
  2. Add the chopped onion and sauté until golden brown. Then, add the chopped tomato and ginger-garlic paste. Cook until the tomatoes are soft.
  3. Let this mixture cool, then grind it into a smooth paste.
    4. Marinate the Chicken:
  4. In a bowl, mix the softened butter, yogurt, turmeric powder, and ginger-garlic paste (if using).
  5. Add the chicken pieces and coat them well with the marinade. Let it sit for at least 30 minutes.
    6. Cook the Chicken:
  6. In a pan, heat 1 tbsp butter and 1 tsp oil. Add the marinated chicken and fry until it is lightly browned and cooked through. Set aside.
    7. Prepare the Gravy:
  7. In the same pan, add 1 tbsp butter and 1 tsp oil. Add the prepared paste and sauté for a few minutes.
  8. Add the red chili powder, coriander powder, meat masala, and garam masala. Cook until the spices are well-blended and the oil starts to separate from the masala.
  9. Add the cooked chicken and mix well. Pour in enough water to just cover the chicken.
  10. Cover and simmer until the chicken is tender and the gravy reaches your desired consistency.
    11. Garnish:
  11. Just before serving, add 1 tsp butter, cream, and kasuri methi to the dish.
  12. Garnish with fresh coriander leaves.
    13. Serve:
  13. Enjoy your restaurant-style butter chicken with naan, roti, or steamed rice.
Note
  • Marination: For best results, marinate the chicken for longer (up to 4 hours) to allow the flavors to penetrate deeply.
  • Spice Level: Adjust the red chili powder according to your heat preference.
  • Creaminess: You can increase the amount of cream for a richer, creamier gravy.
  • Kasuri Methi: Adding kasuri methi at the end enhances the flavor, giving the dish an authentic touch.
Read it online: https://tastespread.com/recipe/restaurant-style-butter-chicken/