among the most well-liked and delectable Indian/Pakistani foods. To be as thorough as possible, this recipe contains ingredients, cooking advice, full instructions, and modifications.

Recipe for Real Butter Chicken (Murgh Makhani)

Overview

  • Delhi, India is the birthplace of the rich, flavourful, and creamy butter chicken, also called murgh makhani. Today, it's popular all over the world, particularly in Pakistan, where it's frequently eaten with basmati rice or naan. This meal is extremely fragrant and decadent, with soft chicken cooked in a spicy tomato and butter-based sauce.


From marinating to preparing the sauce,


  •  we will walk you through every step of this recipe so you can make restaurant-quality Butter Chicken at home.
  • Components of the marinade for chicken:
  • 500g of boneless chicken  


(breast or thighs, chopped into small pieces)


  • Half a cup of plain yoghurt
  • One tablespoon of lemon juice
  • One teaspoon each of red chilli powder and salt
  • Half a teaspoon of powdered turmeric
  • One teaspoon of garam masala
  • One teaspoon of cumin powder
  • One teaspoon of powdered coriander
  • One tablespoon of garlic-ginger paste
  • Two tablespoons of oil
  •  

For the gravy made with butter chicken:


  • Three tablespoons of unsalted butter
  • One spoonful of oil
  • One medium onion, cut finely
  • Puree two medium tomatoes.
  • One tablespoon of garlic-ginger paste
  • Half a teaspoon of powdered turmeric
  • A teaspoon of red chilli powder
  • One teaspoon of cumin powder
  • One teaspoon of garam masala
  • Half a teaspoon of salt (or to taste)
  • If desired, add half a teaspoon of sugar to offset the acidity.
  • Half a cup of heavy cream
  • Half a cup of milk
  • One tablespoon of kasuri methi, or dried fenugreek leaves
  • For garnish, use fresh coriander leaves.
  • One green chilli, if desired, for added spiciness


ons Detailed  Instructi


Step 1: Let the chicken marinate

  • Yoghurt, lemon juice, salt, turmeric, garam masala, red chilli powder, cumin, coriander powder, ginger-garlic paste, and turmeric should all be combined in a big bowl.
  • Mix thoroughly until all of the chicken pieces are coated.
  • Place the bowl in the refrigerator to marinate for at least two hours, preferably overnight. This tenderises the chicken and improves its flavour.


Cook the chicken in step two.

  • In a pan, heat two tablespoons of oil over medium-high heat.
  • Add the marinated chicken and cook for 8 to 10 minutes, or until golden brown and faintly charred.
  • After taking the chicken out of the pan, put it aside.


💡 Tip: Before adding the chicken to the sauce, sear it for a few minutes over a grill or open flame for a real smoky flavour.


Make the Butter Chicken Gravy in Step Three.


  • Put 1 tablespoon of oil and 1 tablespoon of butter in the same pan.
  • Saute the chopped onions until they are golden brown.
  • Cook for a further 30 seconds until aromatic after adding the ginger-garlic paste.
  • Cook for 10 to 15 minutes after adding the tomato puree, or until the oil begins to separate from the masala.
  • Add the garam masala, turmeric, ground cumin, red chilli powder, salt, and sugar. Stir thoroughly.
  • To get a smooth, creamy consistency, add the milk and heavy cream while stirring constantly.
  • Before combining, crush the dried fenugreek leaves, or kasuri methi, between your palms. This lends the meal a distinct scent reminiscent of a restaurant.


Step 4: Mix the sauce and chicken.

  • Place the cooked chicken back in the pan and thoroughly combine it with the gravy.
  • Let the flavours seep into the chicken by simmering it for 5 to 7 minutes.
  • For added richness, drizzle over an additional tablespoon of butter.



Step 5: Serving and Garnishing

  • Add a dollop of cream and some fresh coriander leaves as garnish.
  • Serve hot over basmati rice, roti, or naan.

How to Make the Greatest Butter Chicken

✅ Use chicken thighs instead of breasts since they retain their juice better.
✅ Marinate Overnight: The chicken will have more flavour the longer it marinates.
✅ Grill for Smoky Flavour: For a genuine tandoori taste, use the Dhungar method, which involves smoking with charcoal.
✅ Use Fresh Tomatoes: Compared to bottled tomato puree, fresh tomato puree improves flavour.
✅ Modify Cream & Butter: Cut back on the butter and cream if you like a lighter version.

Butter Chicken Varieties

Types of Butter Chicken


Data on Nutrition (Per Serving)

Approximately 450 kcal, 28g of protein, 30g of fat, 20g of carbohydrates, and 4g of fibre


28g of protein, 30g of fat, 20g of carbs, 4g of fibre, and about 450 kcal

About 450 kcal, 28g of protein, 30g of fat, 20g of carbohydrates, and 4g of fibre