Easy Restaurant Style Butter Chicken / Murgh Makhani (No onion recipe)

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Ingredients (Serves 3 – 4)

1. Boneless chicken, thighs preferred – Around 350 – 400 gm, cut into small pieces

Yoghurt – 1 tbsp

Turmeric powder – 1/4 tsp

Kashmiri chilly powder – 1 – 2 tsp

Cumin powder – 1/2 tsp

Ginger-garlic paste – 2 tsp

Salt – To taste

2. Butter – 2 tbsp

3. Ginger – 1/2 inch, roughly chopped

Garlic – 2 small

Green chilies – 2

4. Tomato puree – of 3 medium ripe tomatoes

5. Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Coriander powder – 3/4 – 1 tsp

Cumin powder – 1/2 tsp

6. Kasoori methi – 1/8 tsp

Garam masala powder – 1/4 tsp

7. Heavy cream / fresh cream – 1/2 cup

Milk – 1/2 – 3/4 cup (You can use cream instead)

8. Sugar – 1 – 2 pinches or to taste (added to balance the flavors)

Kasoori methi – 1/8 tsp

9. Salt – To taste

10. Cilantro – 2 – 3 tbsp

Method

1. Combine chicken pieces with the other ingredients numbered 1. Set aside for 15 minutes.

2. Heat 1 – 1.5 tbsp oil in a pan and add the chicken pieces. Cook for 5 – 7 minutes until almost done (you don’t have to brown the chicken pieces). Transfer to a plate. (You can bake them at 450 F instead for about 15 – 20 minutes)

3. Grind ginger, garlic and green chilies to a fine paste in the small jar of a blender.

4. Heat 2 tbsp butter in the same pan over medium heat. Add ginger-garlic-green chilly paste and cook for a minute. Add ground tomato, salt and cook covered for 10 – 15 minutes until moisture is completely gone and butter separates. Add turmeric powder, chilly powder, coriander powder and cumin powder. Cook over low heat for 1 – 2 minutes until their raw smell is completely gone. Add kasoori methi and garam masala powder. Mix well.

3. Add heavy cream and mix well. Next add milk. Add salt and 1 – 2 pinches of sugar. Stir continuously for a few minutes until it comes to a slow boil. Bring down the heat to low. Add a pinch of kasoori methi,  cooked chicken pieces and cook for a few minutes over low heat while stirring. Switch off. Taste check for salt.  Add a tsp of butter and a pinch of garam masala powder, if required. Finally sprinkle some cilantro. Serve after 10 minutes. It goes well with naan / pulao etc.

 

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Tip

* You can add cashew paste, if you prefer. Soak 8 – 10 cashews in hot water for 10 minutes. Grind to a very fine paste adding water / milk. Add it after step 2. Cook for a couple of minutes and then add heavy cream.

Butter chicken

Murgh Makhani

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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5 comments

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  • This recipe was a hit with my kids!! Tasted just like restaurant style. I didn’t have Kashmiri chili so I used red chili powder. Came out a little spicier than intended. I also grinded the tomatoes, garlic, ginger, and green chilies together. Thanks Maya for posting an easy, delicious recipe:)

  • Hi Maya..do the tomatoes have to be blanched before making it as puree?
    Also, is it possible to try the same method for paneer butter masala?

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