Butter chicken recipe I murg makhani

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Chicken butter masala recipe an easy Indian butter chicken masala a smooth, delicious and creamy gravy. A perfect side dish for Indian bread or best when served as a side dish for biryani or any type of spicy rice dish like jeera rice, fried rice. Chicken simmered in butter and rich creamy tomato sauce. An easy to make recipe with simple ingredients.

Preparation time – 15 min

Marination time – 1 hr

Cooking time – 20 min

Serves – 4

Ingredients –

For marination –

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Chicken – 750 gm (bone/ boneless)

Ginger garlic paste – 2 tsp

Chilly powder – 1 tbs

Garam masala powder – 1 tsp

Turmeric powder – 1 tsp

Kasuri methi – 1 tsp

Juice of one lemon

Yogurt – 1 cup

Butter – 50 gm

Salt to taste

Method –

For marination –

Clean chicken pieces, wash and drain water in it.

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Add all the above ingredients in a bowl mix together properly and set aside for 1 hr.

Ingredients –

To prepare gravy –

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Bay leaf – 2 leaves

Cinnamon – 2 small sticks

Clove – 3 no’s

Fennel seeds – 1/2 tsp

Green chilly – 2 chopped

Ginger garlic paste – 1 tbs

Onion – 3 medium (grind into paste)

Tomato – 3 medium (grind into paste)

Cashew nut paste – 1/2 cup

Chilly powder – 2 tsp

Garam masala powder – 1 tsp

Coriander powder – 2 tsp

Turmeric powder – 1/2 tsp

Cream – 1/4 cup (Optional)

Kasuri methi – 1 tsp

Coriander – 1 bunch chopped

Butter – 75 gm

Method –

To make or to prepare Butter chicken –

After marinating chicken for 1 hr, cook until chicken is done and water in the chicken drains from it.

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Ensure that chicken is done, remove from the flame and keep ready.

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Heat a pan by adding 1/2 part of butter, when it is hot add bay leaf, fennel seeds, cinnamon, cloves, green chilies saute for a while in a medium flame, add ginger garlic paste fry until raw smell evaporates from it.

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Add onion paste, fry until oil separates from the edges.

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 Add tomato paste fry until oil separates

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Add all spice powder mix, saute

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Add cashew paste and bring it to boil for 2 to 3 min add  little salt.

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Add chicken pieces into it and combine.

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Bring it to boil, when the gravy begins to boil, sprinkle kasuri methi , boil it for 3 to 4 min in a medium flame. Remove from the flame.

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Add fresh 1/4 cup of cream and combine it with  the gravy.

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Transfer Butter chicken to a serving dish, add butter over it, garnish with chopped coriander and Enjoy hot with any Indian bread.

Notes –

You can add 1 cup of milk when the gravy begins to boil to get more rich in taste.

Do not burn any ingredients while seasoning as it spoils the taste of the dish, always cook in a medium low flame.

Serve butter chicken when it is hot.

 

 

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4 Responses to “Butter chicken recipe I murg makhani”

  1. kaushik says:

    mouth watering dish…thanks for sharing…kaushik

  2. Rashmi says:

    Very tasty

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