Make Butter Chicken – The Easy Way | How To Make Butter Chicken At Home | Butter Chicken | Authentic Butter Chicken Recipe | Murgh Makhani | Best Butter Chicken Recipe | Butter Chicken Curry

Ingredients for Butter Chicken:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Boneless Chicken – 450-500 gms (1 lb)

For marination:
– Ginger garlic paste- 1.5 tsp
– Salt- 1 tsp
– Lemon juice- 1 tsp
– Thick or hung curd/ yogurt- 3 tbsp
– Readymade Tandoori Masala- 3 tsp
– Oil- 2 tbsp

For the gravy:
– Oil- 1.5 tbsp
– Green cardamom- 3 nos.
– Cinnamon- 1 small piece
– Cloves- 3 nos.
– Black cardamom- 1 big
– Bay leaf- 1
– Onion, thick slices- 1 medium(65 gms)
– Ginger chopped- 1” piece
– Garlic cloves- 8 nos.
– Cashew nuts- 14 nos.
– Red tomatoes, thick sliced- 400 gms
– Kashmiri Chilli powder- 1 tbsp
– Salt- 1/2 tsp
– Butter- 3 tbsp (30 gms)
– Water- 200 ml

Other Ingredients:
– Butter- 2 tbsp
– Kasuri Methi roasted & powdered- 1/2 tsp
– Fresh Cream-3 tbsp

Preparation:

– Cut the boneless chicken into 2 inch tikka pieces. Marinate the chicken pieces with the items indicated. Set aside for 2 hours in the refrigerator.
– Now to make the gravy, take a kadai/pan and heat 1.5 tbsp oil. Add all the whole spices and give a mix.
– Add the sliced onions and fry on medium heat for 1 min to just remove the raw smell.
– Now add the chopped ginger, garlic cloves and the cashew nuts. Fry on medium heat for 1 min.
– Now add the sliced tomatoes, 1/2 tsp salt, Kashmiri Chilli Powder and 2 tbsp butter. Give a mix and cook on medium heat for 4-5 mins till the tomatoes become soft.
– Add 200 ml water, give a mix and cover & cook on low heat for 15 mins till the tomatoes are soft & mushy.
– Switch off heat and remove the bay leaf and black cardamom. Set aside to cool.
– Put the mixture in a blender/grinder and blend till smooth.
– Strain it into a bowl using a strainer.
– You can also add 100 ml water in the blended mixture to help in straining the liquid. Set aside.

Process:

– Heat 2 tbsp of oil in a pan and place the marinated chicken side by side. Fry on high to medium high heat for 3-4 mins and then flip the pieces.
– Continue to fry 3-4 mins on the other side .
– Flip again and continue to fry on medium heat for another 2-3 mins on each side till browned. Remove and set aside.

– To prepare the curry, take another kadai/pan and heat 2 tbsp of butter on low heat. Add the blended strained gravy into the melted butter & give it a stir.
– Cook on medium heat for around 1 min while stirring it.
– Lower the heat and cook for another 3 mins while stirring it.
– Now add the roasted, powdered Kasuri Methi and mix it. Simmer for another minute before adding the chicken pieces.
– Cook for around 3 mins adding little water based on your desired consistency.
– To end, add the fresh cream, mix and simmer for 2 mins.
– Serve with naan or rice.

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