Restaurant Style Butter Chicken:

How to make restaurant style butter chicken at home!!

Butter chicken, also known as Murgh Makhani is a popular Indian dish that originated in the Punjab region. It is a creamy and mildly spiced curry dish that is widely enjoyed both in India as well as around the world. Butter chicken is known for its creamy and velvety texture, with a balance of flavors from the spices, tanginess from the tomatoes, and richness from the butter and cream. It is a popular choice for those who prefer milder Indian dishes.

“Whatever cooking style butter chicken makes the world go round” Get ready to taste the wonderful taste of butter chicken.

Ingredients:

[For Marination]

  1. Boneless chicken breasts 1kg.
  2. Lemon juice 1-2 tablespoon.
  3. Kashmiri red chilly powder 2 teaspoon.
  4. Salt 1 teaspoon.
  5. Garam masala 2 teaspoon.
  6. Dried Fenugreek leaves 2 teaspoon(optional).
  7. Cumin powder 1 teaspoon.
  8. Coriander powder 2 teaspoon.
  9. Ginger garlic paste 1 & 1/2 tablespoon.
  10. Oil 2 tablespoon.
  11. Yoghurt 1 cup.

[For the Gravy]

  1. Butter 4 tablespoon.
  2. Tomatoes 800gm for 1kg chicken.
  3. Cashew nuts 1 cup.
  4. Cinnamon 2 pieces.
  5. Cardamom 5.
  6. Clove 5.
  7. Ginger Garlic paste.
  8. Green chilly 4-5.
  9. 3 teaspoon Kashmiri red chilly powder.
  10. Garam masala 2 teaspoon.
  11. Cumin powder 1 teaspoon.
  12. Coriander powder 2 teaspoon.
  13. Crushed and dried fenugreek seeds 1 tablespoon.

[For Marination]

Add the boneless chicken breasts in a bowl along with lemon juice, salt, Kashmiri red chilly powder, garam masala powder, dried fenugreek leaves, turmeric powder, cumin powder, coriander powder, ginger garlic paste, oil and yoghurt and let it marinate for a minimum of 10 hours for best results.

Preparation:

Preparation of Gravy:

  1. To a blender add 800 grams of diced tomatoes and make a fine paste.
  2. Soak 1 cup of cashew in hot water for about 30 minutes.
  3. Roast 2 onions.
  4. Now add the roasted onions and cashews in the blender and grind them into a fine paste.
  5. Heat 2 tablespoons of butter in a pan. Then add clove, cinnamon and cardamoms.
  6. Once they begin to sizzle, add ginger garlic paste, green chilly and fry on a , medium heat for 1-2 minutes till the raw smell goes away.
  7. Turn off the heat. Add red chilly powder, garam masala powder, cumin powder and coriander powder and stir it well.
  8. Strain the tomato paste into the pan and mix it well and boil it on medium heat.
  9. Cover it with a lid and let it boil on medium heat until it is thick, this takes about 15 minutes so make sure to stir it often.
  10. Now add the onion and cashew paste and mix well.
  11. Pour 2 cups of hot water and mix well and partially cover the lid and cook for 10 minutes until the sauce thickens and butter is visible on the sauce.

How to cook the chicken?

  1. Take another pan add 2 tablespoon of oil, butter or ghee and heat them for 2 minutes on low flame.
  2. Now add the marinated chicken pieces and fry them on medium heat for 5 minutes and check if the chicken pieces are cooked on one side if so flip the chicken pieces and let the other side cook for 5 minutes as well.
  3. Do not burn them and overcook.
  4. Cook the chicken on medium flame until all the moisture evaporates.
  5. Roast the chicken until they turn golden brown on both sides .

Adding chicken into the gravy:

  1. After 10 minutes the sauce should have been thickened .
  2. Now add the fried chicken into the butter chicken gravy.
  3. If the gravy is too thick pour half cup of hot water and simmer for about 5 to 7 minutes and cook the chicken till it becomes tender.
  4. Add 1 teaspoon of salt and 1 teaspoon sugar and 1 tablespoon of dried fenugreek leaves.
  5. Now stir in 1 cup of heavy cream to the butter chicken.
  6. Garnish it with some Coriander leaves and add fresh cream on top and serve with Jeera rice, roti or naan.
  7. Enjoy you butter chicken!!!

Preparation time:

Marination takes about 10hrs. It takes about 15 minutes for preparing the ingredients and 45 minutes for cooking.

Serving:

8 servings. Enjoy your butter chicken with naan, rice or roti!!!

Nutrition Table:

Total fat 35.2g 54%
Saturated fat 16.6g 83%
Trans fat 1g
Cholesterol 130.8mg 44%
Sodium 1208.9mg 81%
Total carb 12.8g 10%
Dietary fiber 1.7g 4%
sugars 4.9g
Protein 26.5g
Vitamin A-IU 38%
Vitamin C 10%
Calcium 2%
Iron 10%
Fat 54%
Saturated fat 83%

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