Restaurant style Butter Chicken, Murgh Makhani Recipe
Filed under: Chicken Recipes
Posted on 18 Oct 2024, by
Preparation
00:15 minutes
Resting
02:00 Hrs
Cooking
00:45 minutes
Total Time
03:00 Hrs
Servings
6 - 8 servings
Difficulty
EXPERT
Recipe Video
Ingredients
- Boneless Chicken, breast or thigh pieces - 500 Grams
- Butter cubes - few, for baking purpose
For First Marination:
- Lime Juice - 1/2 Teaspoon
- Salt - 1/2 Teaspoon
For Second Marination:
- Kashmiri chili powder - 1 Teaspoon
- Roasted Cumin Powder - 1/2 Teaspoon
- Garam masala powder - 1/2 Teaspoon
- Kasuri Methi, crushed - 1 Teaspoon
- Thick curd - 1 Tablespoon
- Mustard oil - 1 Teaspoon
- Ginger - Garlic paste - 1 Teaspoon
For Base Sauce:
- Vegetable Oil - 1 Tablespoon
- Butter - 2 Tablespoon
- Bay leaves - 3 Nos
- Black Cardamom - 2 Nos
- Green Cardamom - 3 Nos
- Cloves - 2 Nos
- Cumin Seeds - 1 Teaspoon
- Garlic - 10 - 12 cloves
- Ginger - 1 inch piece, cut into small pieces
- Green chillies - 2 Nos, chopped
- Onion - 1 medium sized, chopped
- Tomatoes - 5 medium sized, chopped
- Dried kashmiri chillies - 4 - 5 Nos
- Cashew Nuts - 50 Grams
- Coriander stems - 6 - 7 Nos
- Water - 1 - 1 1/2 cup
For Butter Chicken:
- Butter - 1/4 cup
- Ginger - Garlic paste - 1 Teaspoon
- Kashmiri Chilli Powder - 1/2 Teaspoon
- Water - 1 cup
- Sugar - 1 Tablespoon
- Tomato paste - 3 - 4 Tablespoon
- Cardamom powder - 1/4 Teaspoon
- Kasuri Methi, crushed - 1/2 Tablespoon
- Fresh cream - 1/2 cup
- Butter - 2 Tablespoon, for final stage cooking, optional, but recommended
- Fresh cream - 1 Tablespoon, to garnish
- Chopped Coriander leaves, to garnish
Directions
Initial Preparation:
- Clean and wash the chicken pieces. Drain the water completely and set aside.
- Prepare the veggies.
Marination:
- For first marination, take chicken pieces and the items listed under 'For First Marination' in a bowl and mix well. Keep it refrigerated for 1 hour.
- For second marination, add the ingredients mentioned under 'For second Marination' into the bowl and mix well. Refrigerate it for at least an hour. The chicken can be marinated for up to 1 day for best results.
Base Sauce Preparation:
- Heat butter and oil in a heavy bottomed wide pan.
- Add in the Bay leaves, Black cardamoms, Green Cardamoms, Cloves, Cumin seeds and roast for few seconds.
- Then add in the garlic, ginger pieces, chopped green chillies, chopped onion, chopped tomatoes, dried Kashmiri chillies, Cashew nuts, Coriander stems and saute for 2-3 minutes on high heat.
- After that, add about 1 to 1 1/2 cups of water, mix well. Cover and cook on medium heat for about 15 minutes.
- Then turn off the heat, remove the bay leaves and black cardamoms, allow the mixture to cool.
- Once it cools down, grind until soft and creamy. Strain the puree and set aside, discard the solids.
Baking chicken in an oven:
- Preheat oven to 425°F.
- Arrange the marinated chicken pieces in a baking pan and top with some butter pieces.
- Bake for about 8-10 minutes. After that, take out the baking tray and turn the chicken pieces to the other side.
- Bake for another 6-8 minutes or until the chicken is cooked enough. Or You can grill or pan fry the chicken until done. Set aside.
Butter Chicken Preparation:
- Heat 1/4 cup of butter in a pan.
- Add in ginger-garlic paste and fry on low heat till it becomes light golden color.
- Then add in Kashmiri chili powder and fry for few seconds on low heat.
- Add in 1 cup of water, 1 tablespoon of sugar and mix well.
- Now add in the tomato paste and mix well. Don't skip it. Tomato paste gives a nice color and taste to the gravy.
- Add in the prepared base sauce and mix well, cook covered on medium heat for 5 minutes. Stir occasionally.
- Now add in the prepared chicken and mix well. Cover and cook on medium heat for 5 minutes. Stir occasionally.
- Then add in the Cardamom powder, crushed Kasuri Methi, half cup fresh cream and combine well.
- Add 2 tablespoon butter to it, mix well and cook covered on medium heat for 2 minutes. Stir occasionally. Adjust salt at this stage.
- Garnish it with 1 tablespoon of fresh cream and sprinkle some chopped coriander leaves on top.
- Serve warm along with Naan, chapathi, paratha or fried rice.
Did you make this recipe?
Grab your phone, take a snap,
mention @kitchenreels_official or tag #kitchenreels_official and share the joy
We would love to see.
