Butter Chicken Curry Recipe | Best Homemade Murgh Makhani

Butter Chicken Curry Recipe | Best Homemade Murgh Makhani

This juicy chicken pieces in this delicious butter chicken curry is the easiest and scrumptious North Indian curry recipe. Butter chicken which is also known as chicken makhani is not only limited to the Northern parts of India but is also very famous in some western parts of the Country.

Many people think that any recipe which has chicken in it is very lengthy or hard to prepare. But, butter chicken is not like them. It is a very easy recipe whose ingredients can be found very easily at any supermarket. Unlike other curries, butter chicken curry is very mild in taste so it can be enjoyed by everyone.

Do you know the best part about butter chicken? You can add any amount of butter as you like. This tasty butter chicken is not much spicy, and it is mostly towards the sweet side. But, if you like super spicy foods, then you can add some more spices accordingly.

To make this butter chicken, chicken pieces are first marinated with fresh curd and some spices. You can either use boneless chicken pieces or with bone. I always prefer my butter chicken with boneless pieces and breast pieces.

Murgh makhani or butter chicken was made by chance by mixing some leftover Chicken in butter-rich tomato gravy. This is not only famous in India but also globally. In New Zealand and Australia, it is also used as a Pie filling.

Recipe with detailed ingredients and steps are provided in the recipe card below You can also print this recipe from the button provided in the recipe card.




You can also try these other curry recipes for your dinner like,

1. Chana masala curry

2. Kadhai paneer

3. Paneer tikka masala

4. Chicken masala curry


Homemade Butter Chicken Curry | Murgh Makhani

To make this butter chicken, you need,

  • Chicken Pieces
  • Cumin Seeds
  • Kashmiri Lal Mirch Powder
  • Olive Oil
  • Ginger Garlic Paste
  • Curd
  • Unsalted Butter
  • Coriander Leaves
  • Ginger Garlic Paste
  • Tomatoes
  • Cashew Nuts
  • Almonds
  • Sugar
  • Lal Mirch
  • Garam Masala
  • Kasuri Methi
  • Salt
  • Heavy Cream
  • Water

– Take a big bowl. Add the chopped chicken with the rest of the ingredients from the marination process list together. Mix the ingredients together with your hands.

– Cover the bowl with plastic wrap and refrigerate. Allow the marinated chicken to sit for about 5 hours. You can also keep it overnight.

– Along with the marinated chicken, also keep the almonds and cashews soaked into the water in a separate bowl. Place a frying pan on the stove. Switch on the flame on medium and let it heat. When mildly heated, sprinkle a teaspoon of oil onto the pan.

– Add adequate pieces of chicken to the pan and let them grill for about 4-5 minutes on each side. Once fully cooked, transfer the chicken into a separate plate. Cover it and set it aside.

– Take a skillet, place it on a medium-low flame. Add some butter in it. As soon as the butter melts, add the ginger garlic paste into it followed by sugar. Sauté it for a minute or two.

– Now add the tomatoes and cook it for 10-12 minutes on a medium-high flame, until all the extra liquid is cooked off. The sauce should now form a paste-like consistency.

– Now add garam masala, Kashmiri Lal Mirch, coriander, and salt into the paste. Let it cook on a medium flame for about 3-4 minutes. Stir the mixture well. Now turn off the flame.

– Take a blender and transfer the puree into it. Also, add the soaked almonds and cashews into the blender and blend it into a smooth paste.

– Place a cooking pan over a medium flame. Now transfer the blended paste into the pan and add some water. Stir it continuously to make it into a smooth sauce.

– As soon as the sauce starts to boil, add the grilled chicken followed by heavy cream. Stir it well. Now cover the lid and let it simmer for a good 4-5 minutes.

– Now switch off the gas and add the remaining butter and Kasuri methi into your butter chicken. Stir it well and cover it again. Let it sit for another 8-10 minutes.

– Your butter chicken curry is ready to be served.





Homemade Butter Chicken Curry


How to Make Homemade Butter Chicken Curry?

Amit Roy
butter chicken curry is the easiest and scrumptious North Indian curry recipe. Butter chicken which is also known as chicken makhani is not only limited to the Northern parts of India but is also very famous in some western parts of the Country.
Prep Time 10 mins
Cook Time 20 mins
Marination Time 5 hrs
Total Time 5 hrs 30 mins
Course Dinner, Lunchbox Recipe
Cuisine North Indian
Servings 2 people

Ingredients
  

Chicken Marination Process

  • ½ kg Boneless Chicken Pieces
  • 1 tsp Cumin Seeds
  • 1 tsp Kashmiri Lal Mirch Powder
  • 1 tbsp Olive Oil
  • 1 tbsp Ginger Garlic Paste
  • ¼ cup Curd

Butter Chicken Gravy

  • 2 tbsp Unsalted Butter
  • 2 tbsp Coriander Leaves
  • 1 tbsp Ginger Garlic Paste
  • 500 grams Tomatoes finely chopped
  • 8 pieces Cashew Nuts
  • 8 pieces Almonds
  • 1 tsp Sugar
  • ½ tsp Kashmiri Lal Mirch grounded
  • tsp Garam Masala powdered
  • ½ tsp Kasuri Methi
  • Salt as per need
  • ¼ cup Heavy Cream
  • Water as per need

Instructions
 

Steps to Marinate the Chicken

  • Take a big bowl. Add the chopped chicken with the rest of the ingredients from the marination process list together. Mix the ingredients together with your hands.
  • Cover the bowl with plastic wrap and refrigerate. Allow the marinated chicken to sit for about 5 hours. You can also keep it overnight.
  • Along with the marinated chicken, also keep the almonds and cashews soaked into the water in a separate bowl.

Steps to fry the Chicken

  • Place a frying pan on the stove. Switch on the flame on medium and let it heat. When mildly heated, sprinkle a teaspoon of oil onto the pan.
  • Add adequate pieces of chicken to the pan and let them grill for about 4-5 minutes on each side.
  • Once fully cooked, transfer the chicken into a separate plate. Cover it and set it aside.

Final Steps to Make Butter Chicken

  • Take a skillet, place it on a medium-low flame. Add 1 ½ tablespoon of butter in it. As soon as the butter melts, add the ginger garlic paste into it followed by 1 tsp sugar. Sauté it for a minute or two.
  • Now add the tomatoes and cook it for 10-12 minutes on a medium-high flame, until all the extra liquid is cooked off. The sauce should now form a paste-like consistency.
  • Now add garam masala, Kashmiri Lal Mirch, coriander and salt into the paste. Let it cook on a medium flame for about 3-4 minutes. Stir the mixture well. Now turn off the flame.
  • Take a blender and transfer the puree into it. Also, add the soaked almonds and cashews into the blender and blend it into a smooth paste.
  • Place a cooking pan over a medium flame. Now transfer the blended paste into the pan and add some water. Stir it continuously to make it into a smooth sauce.
  • As soon as the sauce starts to boil, add the grilled chicken followed by heavy cream. Stir it well. Now cover the lid and let it simmer for a good 4-5 minutes.
  • Now switch off the gas and add the remaining ½ tablespoon butter and Kasuri methi into your butter chicken. Stir it well and cover it again. Let it sit for another 8-10 minutes.

Notes

  • You can also use coconut milk instead of heavy cream. It is equally a dairy-free and creamy substitute.
  • Don’t throw the butter. It gives a glossy and delicious flavor to your butter chicken recipe.
  • You can also use fried chicken instead of marinated chicken. Fry the chickens in a shallow pan with less oil covered with Indian spices (Garam Masala, Cumin (jeera) powder, Red Chilli powder, Chana Masala Powder.
Keyword Butter Chicken, chicken makhani

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