Butter Chicken Recipe - How To Make Indian Butter Chicken (Murgh Makhani Recipe) | Nisa Homey

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is often more affordable.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.

Marinate 750 g of chicken with 3 tbsp curd, 1/4 tsp turmeric powder, 1 tsp salt, and 1 tsp Kashmir chili powder. Mix well and refrigerate for about 30 minutes to 1 hour.

Blend 4 red tomatoes in a blender until pureed.

Heat butter in a kadahi (pan).

Lightly fry the marinated chicken pieces for about 2 minutes, turning to the other side until both sides are lightly fried. Remove the chicken to a plate.

Heat another large kadahi with 2 tbsp of butter. Once heated, add 2 tbsp of ginger garlic paste and lightly fry until the raw flavor diminishes.

Add 1 to 1 1/2 tsp Kashmir chili powder (reduce by half if using ordinary chili powder) and 1/4 tsp turmeric powder. Mix and lightly roast for a minute.

Add in the tomato puree and 1/2 tsp salt. Mix well and allow the tomato to boil.

Once the tomato puree starts to cook, simmer the fire and add in 1 tsp kasuri methi (crushed with fingers) and 1/2 tsp garam masala powder. Mix well.

Add in 1 1/2 cups of water and adjust red chili powder according to tolerance.

Once the gravy starts to boil, add in the lightly fried chicken pieces. Mix well, cover, and cook the chicken.

After about 5 to 10 minutes, check on the chicken to ensure it is nicely cooked in the gravy.

After about 5 minutes, add in 1 tsp sugar and 1 tbsp chopped coriander leaves. Mix well.

Drizzle in about 1 tbsp fresh cream and mix well. Note that the gravy will thicken after cooling down.

Sprinkle some more chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens