Easy Butter Chicken | Murgh Makhani | Indian Butter Chicken | बटर चिकन रेसिपी

Mixture prep 30-45 minutes

Ready in 10 minutes

Serves 3-4 people

*All ingredients used are organic & local.*

Ingredients:

1. 3 - medium size Tomatoes
2. 1 - medium size Onion
3. 2 tbsp Ginger-Garlic paste (½ inch Ginger & 6-7 cloves Garlic)
4. ½  kg - Sliced Chicken
5. ½ cup - Homemade Ghee/clarified butter (or Oil)
6. 1 tsp - Apple Cider
7. ½ tsp - Salt (As per taste)
8. 1 tsp - Garam masala
9. ½ cup - Unsalted Butter
10. ½  tsp - Red Chili powder (Paprika is fine as well)
11. 2 tsp - Kasoori Methi (Crushed)
12. 10 - 12 - Lightly roasted Cashews
13. 2-3 tbsp - Fresh cream
14. 1 tbsp - Organic Sugar (Cane sugar)

Step 1 - Chicken Tandoori Marination:

1. In a large bowl, add Sliced chicken, Dahi (yogurt), tandoori chicken powder, Salt (as per taste), Ginger & Garlic paste.
2. Mix everything well and set it aside for 30 mins at room temperature.
3. After 30 mins, fry the tandoori chicken in Ghee (feel free to use unsalted butter or any oil)
4. After frying, remove the chicken on a nice clean plate and let all the juices get absorbed by the chicken.

Step 2 - Butter chicken Sauce:

1. In a heated large pan, add 1-2 tbsp of Ghee
2. Add roughly chopped Onions and let them go translucent
3. Add roughly chopped Tomatoes
4. Add Cashews
5. Cover for around 5 mins - until it releases all the juices
6. After 5 mins, remove the lid, turn OFF the heat completely and let the mixture simmer aside and eventually it will cool down

Step 3 - Gravy:

1. Once the mixture has cool down, add it to your blender, add sugar (optional) and blend it well
2. Now sieve the mixture thoroughly and get the every last bit of it - into the pan you use to cook this mixture
3. Throw the unsieved mixture. You are still free to use it. It won’t change the taste but just that the gravy will be a bit granular and not like a paste.

Step 4 - Assemble everything together:

1. Put the pan with gravy on a low-medium flame, add the tandoori chicken.
2. Add butter, fresh cream, crushed kasoori methi and mix well
3. After around 3-5 mins, turn OFF the flame and remove the Butter Chicken into a Kadai/pan or just serve from the pan.
4. Now come on its butter chicken for God sake, so throw in some more butter and cream and garnish with some more kasoori methi.
5. Enjoy!

Tips:

• No food coloring is needed.
• After serving on a plate, add some freshly chopped Onion and squeeze some lemon juice on it.
• Butter chicken tastes better with naan or toasted bread but white basmati rice is fine too.
• Vegetarians/Vegans feel free to switch chicken to broccoli or cauliflower.