Butter Chicken Masala ~ Restaurant Style

Butter Chicken Masala or Murgh Makhani as it is also known, is one of the favorite dish that gets ordered when we eat out. When we eat out in restaurants, there are only few dishes that always gets ordered again and again. And butter chicken tops the list.

If we end up ordering more starters, kids are fine to settle with Paneer Butter Masala. However if there are more vegetarians, then natural choice will be this rich butter chicken masala, that seem to have captured everybody's attention.

When I asked what I should make for this Sunday Lunch, Hubby dear immediately asked if I can make Butter Chicken. I was surprised that I have not shared this version of chicken till now. The other rich version I have on the blog is the Chicken Tikka Masala, which has a slightly different masala included and that surely makes it taste different.

I made Masala Rice for the boys and Kulcha for Konda. All of them enjoyed a hearty Sunday Meal. I was really exhausted with the sunday being a full day work of trying to cook different themes and dishes.

However the happy nodding from everybody was enough to compensate the hard work!

To make the Chicken Rost

 For the Makhani Gravy


Butter Chicken Masala / Murgh Makhani

Ingredients Needed:

Chicken - 1 kg
Lemon juice - 1 tbsp
Red Chilli powder    1 tsp
Salt to taste

Mix and keep this aside for 30 mins.

For Cooking this chicken

Butter - 2 tbsp

For the Chicken marinade   

Curd/ Yogurt - 1 cup (strained)
Salt to taste
Ginger Garlic paste - 1 tsp
Garam masala powder  - 1/2 tsp
Red chilli powder - 1 & 1/2 tsp
Lemon juice - 1 tbsp
Cooking Oil - 1 tsp

Mix this marinade with chicken and refrigerate for at least 2 hours.

For the Makhni Gravy

Butter - 2 tbsp
Ginger Garlic paste - 1 tsp
Minced onions - 1 cup
Onion puree - 1/2 cup
Green chillies, chopped - 3
Red chilli powder - 1/2 tsp
Salt to taste
Kasuri Methi / Dry Fenugreek Leaves - 1 tsp
Cashew nut paste from 10 - 15 whole
Cloves - 2
Cinnamon - 1"
Cardmon - 2
Tomato puree - 2 cups
Garam Masala powder - 1/2 tsp
Cream - 3 tbsp

How to make Butter Chicken Masala

For the Chicken Marinade:

Wash and cut chicken into bite size pieces.

Apply the red chili, salt and lemon all over the pieces and keep it aside for 30 mins.

Set the curds on the sieve for the whey to seperate.

Then mix the curds, red chilli powder, salt, ginger garlic paste, lemon juice, garam masala powder and oil to the chicken.

Refrigerate the chicken for at least 2 hours. Once done, heat a non stick pan with butter, add the chicken along with the marinade and cook in sim till the chicken is done. Once the water is all evaporated, cook on high to ensure the chicken browns.

For the Makhani Gravy

In another pan, heat oil, add the whole spices, saute for couple of secs. Then add minced onions and saute till brown. Add the onion puree and ginger garlic paste along with green chilies. Saute well.

Then add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Cook till the masala is cooked well and oil comes out on sides.

Now add the cashew paste and mix well. Simmer for 5 mins. Finally add the chicken pieces and kasoori methi. When everything comes together, add fresh cream.

Serve hot with naan or parantha.

This recipe mostly makes use of Kashmiri Chili powder.

You can cook the chicken pieces in oven for 30 mins at pre heat temperature of 180 C.
Enjoy with Naans or Kulchas

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