Butter Chicken (Murg Makhani)

(Punjabi Chicken Makhani, Murg Makhani)

Butter Chicken, also known as Murg Makhani is a traditional dish from the state of Punjab in India. It has become popular throughout the world. Chicken pieces marinated in hung curd and spices is then cooked in a tandoor. This is known as Tandoori Chicken, which is another popular dish served by itself. When these juicy tandoori chicken pieces are then simmered in a creamy makhani gravy, you have the delicious butter chicken curry. It makes an excellent combination with some soft Naan Bread or with some Pulav. Most of us must have tasted this dish in restaurants many times. Did you know that making butter chicken at home is also possible? It is actually quite simple.

How to make Butter Chicken at home? As I mentioned before, the chicken pieces are first marinated in yogurt and spices. This special marinate is what makes the chicken pieces juicy and tender. Traditionally it is then cooked in a tandoor. At home it can be cooked in an electric tandoor if you own one. If not, the chicken pieces can be grilled in an oven. However, most of my blog visitors may not own a tandoor or an oven. Hence I have shared the recipe by cooking the chicken pieces on stove top. It can then be cooked in the traditional Makhani Sauce.

Makhani, also means buttery. Makhani sauce is a special sauce made with lots of butter, pureed tomatoes, cashew nuts, red chili powder, kasoori methi, garam masala and fresh cream. This buttery sauce is mildly spiced making this a kids favorite. People from other countries who are not used to the Indian spicy food can easily start with trying this dish. I always prefer to make butter chicken for get togethers since it is always a hit.

So go ahead and try out this Punjabi Chicken Makhani today. You don't have to spend your pennies on restaurants.

Recipe for Butter Chicken

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients

• Chicken - 1 lb (boneless, skinless)
• Whole Spices - 1" piece cinnamon, 2 cloves, 2 cardamoms
• Hung Curd (or Greek Yogurt) - 1/2 cup
• Lime Juice - 1 tbsp
• Ginger Garlic Paste - 1 tsp
• Kasoori Methi - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Red Chili Powder - 1/2 tsp
• Coriander Powder - 1 tsp
• Salt - 1 tsp
• Sugar - 1/2 tsp
• Cilantro - for garnish
• Oil - 2 tbsp

For Makhani Sauce

• Tomato - 5 (pureed)
• Cashews (or Almonds) - 10
• Ginger Garlic paste - 2 tsp
• Green chili - 1 (chopped, optional)
• Kasoori Methi -  1 tsp 
• Fresh Cream ( or Heavy cream) - 1/2 cup
• Red Chili powder - 1 tsp 
• Turmeric powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Salt - to taste 
• Butter - 2 tbsp

Method

1. Wash the chicken, pat it dry using a paper towel and cut it into 1 inch thick cubes.
2. Marinate the chicken pieces with hung curd, required salt, red chili powder, turmeric powder, coriander powder, kasoori methi, little oil and ginger garlic paste.
3. Let it rest for at least 1/2 hour. Overnight marination will be good.
4. After marination, heat a grill pan or any frying pan. Add some oil and put the chicken pieces along with the marinade.
5. Shallow fry until all the moisture that oozes out evaporates. It will take about 10 minutes. You can also bake it in the oven, grill it or use an electric tandoor.
6. Remove the pieces and keep it aside while we prepare the makhani sauce.
7. Heat some butter in the same pan and add the whole garam masala. Add the ginger garlic paste and green chili.
8. Fry for a minute and then add the tomato puree, salt and red chili powder. Cook for 5 minutes.
9. Add the cashew paste. Also add about 1 cup of water and bring to a boil.
10. Next add the fried chicken pieces. Cover and let it cook for 5 minutes in medium low flame so the flavors combine nicely.
11. Now add the crushed kasoori methi and garam masala powder. Add the heavy cream, mix everything and let it simmer for few minutes.
12. Garnish with finely chopped cilantro and some more fresh cream. Enjoy your delicious butter chicken.

Detailed Steps to make Butter Chicken

Wash the chicken, pat it dry using a paper towel and cut it into 1 inch thick cubes.Marinate with hung curd, required salt, red chili powder, turmeric powder, coriander powder, kasoori methi, little oil and ginger garlic paste. Instead of all these individual spices you can use about 1 tbsp of any good brand of tandoori chicken masala for marination along with yogurt. Let it rest for at least 1 hour. If there is time, overnight marination will be good.

 

After marination, heat a grill pan or any frying pan. Add some oil and put the chicken pieces along with the marinade. Lot of moisture will ooze out. Shallow until the pieces become dry and little browned. It will take about 10 minutes. You can also bake it in the oven, grill it or use an electric tandoor.

 

Remove the pieces. Now lets prepare the makhani sauce.

Heat butter in the same pan and add the whole spices. Add the ginger garlic paste, green chili and fry for a minute.

 

Add the tomato puree, salt and red chili powder. I just blend the raw tomatoes and strain it. Some people like to blanch the tomatoes before pureeing. Straining removes all the seeds and skin to give a smooth gravy. Cook for few minutes.

Add the cashew paste or almond paste. Also add about 1 cup of water and bring to a boil.

Next add the cooked chicken pieces. Cover and let it cook for 5 minutes in medium low flame so the flavors combine nicely.

Now add the crushed kasoori methi and garam masala powder. Add the heavy cream, mix everything and let it simmer for few minutes.

Garnish with finely chopped cilantro and some more fresh cream. Enjoy your delicious butter chicken.

Tips

• If you do not have heavy cream on hand, substitute with whole milk and butter.
• In restaurants one spoon of sugar is usually added to the butter chicken gravy to get that sweetish taste. Sometimes I add 2-3 tbsp of tomato ketchup instead, which gives that sweetish taste along with the tomato flavor.

Serving Butter Chicken

• Butter Chicken or Murg Makhani tastes great with some soft butter naan, garlic naan, kulcha or chapatti.
• It is also a good combination with fragrant pulao varieties or plain rice made with good quality basmati rice.