Perfect Butter Chicken at Home | Hotel Style Murgh Makhani

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while being dairy-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu or chickpeas provide plant-based protein alternatives.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can be a more accessible spice blend.

Prepare the marinade by mixing together 3/4 cup thick curd, 4 tablespoons Kashmiri chilli powder, 2 tablespoons ginger garlic paste, 1 teaspoon jeera powder, 1/2 teaspoon turmeric, 1 tablespoon coriander powder, 1 teaspoon garam masala, 1 tablespoon soya sauce, 1/4 cup chopped coriander leaves, 1 teaspoon oregano, 1 teaspoon kasuri methi, 2 tablespoons mustard oil, and salt to taste until smooth and thick.

Add chicken pieces to the marinade and massage it in to ensure every piece is well coated. Cover and let it rest for 10 minutes.

Heat oil and butter together on medium flame until hot and shimmering. Add 1 teaspoon jeera and fry for a few seconds.

Add 4 medium sliced onions and fry until they turn translucent and soft, about 8-10 minutes.

Add ginger and garlic, sautéing until the raw smell disappears and the mixture becomes aromatic.

Add 7 whole Kashmiri chillies, 3 slit green chillies, 1 tablespoon coriander powder, 1/2 teaspoon turmeric powder, 2 tablespoons Kashmiri chilli powder, and 4 crushed green cardamom pods. Mix well.

Add tomatoes and mix until they release their juices, creating a base for the gravy.

Add 35 cashew nuts, a few chopped coriander stems, 1/2 teaspoon kasuri methi, and salt to taste. Mix everything and cook for 20-25 minutes on low flame.

Turn off the flame and let the mixture cool for about 10 minutes. Transfer to a mixer and grind into a smooth velvety paste. Strain the puree through a fine sieve to get a silky gravy.

Heat 3 tablespoons of oil in a pan until smoking hot. Add the marinated chicken pieces and fry on both sides until charred and about 80% cooked. Set aside.

In the same pan, heat 3 tablespoons oil and 2 tablespoons butter on medium flame. Once melted, add 1 tablespoon Kashmiri chilli powder and 1/2 teaspoon turmeric powder, mixing quickly for 10 seconds.

Pour in the strained masala gravy and mix well. Cook for 10 minutes on low flame until the oil starts to separate.

Add water to reach desired consistency and cook for another 5 minutes on medium flame.

Add the fried chicken pieces and mix gently.

Add 1/2 teaspoon garam masala and 5-6 teaspoons fresh cream, mixing gently. Taste and add salt if needed. Cook for 5 minutes and turn off the flame.

Place a small steel bowl in the center of the gravy. Add a piece of hot glowing charcoal to the bowl and drizzle 1 teaspoon of ghee directly onto it to create smoke. Cover the pan with a lid and let it sit for 5 minutes.

Remove the bowl carefully and garnish with fresh coriander leaves, a swirl of cream, and a small cube of butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens