Butter chicken is a rich yet sinfully delicious dish. The makhani gravy can be used for paneer (cottage cheese) and mixed vegetables if you don’t eat non-vegetarian food. I decided to make this dish at home for my husband who just loves it when we eat out. It is an amazingly simple recipe and does not take much time if you have the ingredients at hand. And it does take your meal to the next gastronomic ecstasy level. Here is my recipe for Chicken Makhani also known as Murgh Makhani or Butter Chicken, a delightful and hearty Punjabi dish.

Chicken Makhani/ Butter Chicken

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

This is a centerpiece recipe that will liven your get together or just an evening at home. Make my recipe of Butter Chicken and impress your family and friends. It is finger licking tasty

Author: Rachna Parmar

Recipe type: Main Course

Cuisine: North Indian

Serves: 4 serves

Ingredients

• Boneless chicken 400 gm cut into cubes
• Fresh Cream 200 ml. + 1 tbsp. for garnish
• Tomato puree (made with 5 large tomatoes) about 750 gms.
• 1 tbsp. ginger garlic paste
• 1 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tbsp. Kashmiri chilly powder (for the bright red colour)
• 1 tsp. garam masala powder
• ½ tsp. sugar
• Butter 4 tbsp.
• salt to taste
• 2 tsp. Kasoori methi crushed
• For chicken marinade:
• 1 tsp. turmeric powder
• 1 tsp. chilly powder
• 1 tbsp. ginger garlic paste
• 1 tsp. black pepper powder
• 2 tbsp. thick yoghurt
• salt

Instructions

1. Marinate the chicken pieces by using the marinade ingredients. Marinate for 2-4 hours.
2. Now in a pan, take 2 tsp. butter and heat it. put in the marinated chicken pieces and sear them. Cook them more than half the way through and let them get a brownish coating outside. Set aside.
3. In another pan, heat remaining butter and add the chopped tomatoes (or tomato puree) along with ginger garlic paste and cook for about 15 minutes on low heat. If using chopped tomatoes blend this mixture when cooled.
4. Add the cream to it now keeping some aside for garnish. Cook for another 2 minutes and add the semi-cooked chicken pieces along with salt, turmeric, coriander powder and garam masala powder. Remember that the chicken also has salt so be careful while adding to the gravy. Cover and cook till chicken pieces are done and the gravy is creamy. Takes about 10 minutes. Now add sugar and Kashmiri chilli powder. Taste and adjust seasoning.
5. Garnish with kasoori methi and serve with a swirl of cream.
6. Your silken Chicken makhani is ready to serve with rotis or rice.

Notes

Some people use leftover tandoori chicken but I find that it gets very dry in the gravy. If you want you may grill the chicken in the oven before adding it to the gravy.

If using chopped tomatoes instead of tomato puree, do strain the curry to remove skins and seeds of tomatoes.

You can also substitute with paneer or cottage cheese or mixed vegetables for a vegetarian version.

Thin the gravy with a little water if it looks too thick to you.

This dish is very heavy on calories. If you wish to make it healthier, use milk instead of cream for a creamy texture.

3.5.3239

If you make it, do share with me how you liked it and also share the post.

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