Butter Chicken Recipe | Restaurant Style Butter Chicken | Murgh Makhani Recipe

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.

Cut the chicken thighs into small 1 inch cubes and remove the bones.

Add salt to taste, 1 tsp ginger garlic paste, 1 tbsp lemon juice, and marinate for at least 10-15 minutes.

Add 2 tbsp mustard oil, 1 tsp Kashmiri chilli powder, 1 tsp tandoori masala, and 1/2 cup hung curd/thick yogurt to the chicken and mix well.

Refrigerate the marinated chicken for at least 4 hours or overnight.

Heat vegetable oil in a pan and fry the chicken pieces until golden brown on both sides.

In a separate pan, heat 2 tsp butter and 1 tsp oil, then add 4 cloves, 1 inch cinnamon, 2 small bay leaves, 4 green cardamom, and 1/2 tsp cumin seeds and let them sizzle.

Add 1 small sized onion and sauté until translucent.

Add 6 garlic pods and 1 inch ginger, sauté for 1 minute.

Add 3 big tomatoes (300gm) and 10 soaked cashews, along with salt to taste and 1/4 cup hot water. Cover and cook on low for 15 minutes or until tomatoes soften.

Switch off the flame and let the mixture cool down before transferring it to a blender to grind into a smooth paste.

Strain the puree and discard the solids.

In the same pan, add 1 tsp oil, 2 tsp butter, 1 tsp coriander powder, and 1 tbsp Kashmiri chilli paste, and mix.

Add the strained puree and salt to taste, cover and cook for 5 minutes.

Add 1 tbsp honey and some warm water from the blender where the puree was made.

Add the fried chicken pieces and 1 tsp crushed kasturi methi leaves.

Finish with 2-3 tbsp fresh cream and garnish with chopped coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens