Butter Chicken or Murg Makhani is one of the popular dishes of Punjabi cuisine. Each time we walk into a non-veg restaurant, we love to order butter naan or tantoori roti along with butter chicken. I must say, there is no better combination than this. Butter chicken gravy is rich, creamy and no doubt the taste is scrumptious just like the ones available in restaurants. The richness in Butter Chicken Gravy is because of addition of milk and cream. They make it yummier rendering delectable taste to the gravy. I have always thought of trying this dish at home. So, here it is. Try this yummy restaurant style butter chicken at home and I’m sure you will love it.
Butter Chicken | Murg Makhani
Rich and Creamy Butter Chicken
Chicken – 300 gms, boneless
Oil – 1 tbsp
Butter – 1 tbsp
Ginger Garlic Paste – 1.5 tsp
Tomatoes – 2, pureed
Dry Fenugreek Leaves/Kasoori Methi – 1 tsp
Onion – 2, finely chopped
Coriander Powder – 2 tsp
Chilli Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Milk – 3/4 Cup
Cream – 4 tbsp
Salt to Taste
Coriander Leaves for Garnish
Heat oil and butter in a pan and sauté finely chopped onions until translucent.
Add ginger garlic paste and fry until fragrant. Now, add all the spice powders (except garam masala) along with pureed tomato and mix well. Cover the lid and cook until the fat separates.
To this add the kasoori methi (crush them by hand before adding), milk, chicken pieces and salt. Mix well and cover the lid. Keep the flame in low. Cook for about 10 minutes or until the chicken turn’s soft.
Open the lid and add water if the gravy is too thick. Now, add garam masala and cream. Combine well. Garnish with coriander leaves and serve.
This goes well with rotis, naans or any flavoured rice too.
In place of cream you can also add cashew nut paste.