Name: Restaurant Style Butter Chicken/ Murgh Makhani
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: Chicken breast... 500g; Enough water to cover the chicken breasts; 1/2 tablespoon salt per cup of water; Cinnamon stick... 2 inch piece; Cloves… 1/2 teaspoon; Green cardamom… 1/2 teaspoon; Bayleaf… 2 medium size; Star anise… 1 piece; Ginger paste… 1/2 teaspoon; Garlic paste… 1 teaspoon; Coriander powder… 1/2 teaspoon; Kashmiri red chili powder… 1/2 teaspoon; Fresh garam masala… 1/2 teaspoon; Fenugreek leaves (kasuri methi, crushed)… 1/2 teaspoon; Salt... (to taste, 1/2 teaspoon); Plain unsweetened thick yogurt… 2 tablespoons; One piece of coal in a metal cup; 1 teaspoon of ghee; Charcoal lighter liquid; Instead of smoking the chicken with a charcoal, you can BBQ the chicken if possible!; Tomatoes (roughly chopped)... 5-6 or 500 g; Onion (roughly chopped)... 1 small size; Garlic (roughly chopped)... 5-6 cloves; Cashew nuts… 10-12 pieces; Coriander leaves (chopped)... 1 tablespoon; Fenugreek leaves (kasuri methi, crushed)… 1 tablespoon; Butter... 3 tablespoons; Fresh garam masala... 1/2 teaspoon; Kashmiri red chili powder… 1/2 teaspoon; Sugar or honey (to taste)

Try making butter chicken like this and you won’t be ordering it from a restaurant anytime soon!

Restaurant Style Butter Chicken/ Murgh Makhani

Author: Nupur Bhattacharya Cuisine:Indian Courses:Lunch Dinner

Difficulty:IntermediatePrep time: 30 minutesCook time: 30 minutesRest time: 40 minutesTotal time:1 hour Servings:6 servingsCalories:300 kcal Best Season:Summer

Description

Tender Succulent Smoky chicken pieces in a Silky Smooth Buttery tomato sauce! This is one of the most popular dishes ordered in Indian restaurants, and now, you can make it in your kitchen!

Instructions

Fresh garam masala

Grind the following to a powder and store in an airtight container
Cinnamon sticks: 2 inch pieces
Cloves: half a teaspoon
Green cardamoms: half a teaspoon
Bay leaves: 2 medium sized
Star anise: 1

Brining chicken breasts

Add 4 cups of water to 500 g of chicken breast
To this add 2 tablespoons of salt and mix well
Keep this refrigerated for two hours at least
After refrigeration rinse the chicken thoroughly and cut them into bite-size pieces

Marinating the chicken

Add half a teaspoon of ginger garlic paste, 1 teaspoon of garlic paste, half a teaspoon of coriander powder, half a teaspoon of kashmiri red chili powder, half a teaspoon of fresh garam masala, half a teaspoon of crushed kasuri methi or fenugreek leaves (you can crush them by rubbing it in between your palms), half a teaspoon of salt and 2 tablespoons of thick yogurt
Mix thoroughly
Let this marinate for at least 30 minutes

Cooking the chicken

Set a pan on high heat and add one tablespoon oil to it
Add 1 tablespoon butter
When the butter melts add the marinated chicken and stir fry the chicken on high heat for 5 minutes
Make sure that the heat is high if not the chicken is going to give off a lot of water!

Smoking the chicken

Transfer the chicken to a bowl and smoke it with a piece of burning charcoal (placed in a small metal bowl) for five minutes.
You can also barbecue the chicken to get a smoky flavor.
Keep the chicken covered at all times so it’s stays tender.
You can heat up the coal directly on a gas flame or with the help of any charcoal lighter fluid available to you. Don’t forget to use tongs!

Making the Gravy

Set a pan on medium heat and add approximately 2 tablespoons of oil
Add onion, garlic, and cashew nuts
Stir the onion and garlic for approximately a minute
Add the tomatoes (Make sure that the tomatoes are ripe and red in order to get a nice red color gravy)
Cook the tomatoes for approximately 10 minutes till they’re soft and mushy
Once the tomatoes are cooked through, press down the pieces on a strainer (using a masher or spatula) over a bowl
Blend the rest of the tomato and onion pieces into a smooth mixture
Strain it into the same bowl
Add 1 tablespoon of butter in a pan set on medium heat
Pour the tomato sauce in, add kashmiri red chilli powder, fresh garam masala and crushed fenugreek leaves
Add the chicken
Mix well with the gravy
Please the lid and let it cook for approximately three minutes
Add salt and sugar to taste
Add the last tablespoon of butter followed by heavy cream
Garnish with coriander leaves

Video

Notes

Chicken breasts taste better than chicken thighs in this recipe, but you need to brine them so they stay nice and tender

Keywords:butter chicken recipe, Butter chicken, murgh makhani, restaurant style butter chicken recipe, how to make restaurant style butter chicken, homemade butter chicken, how to make butter chicken at home, creamy chicken curry, tomato butter chicken, quick butter chicken, easy butter chicken, best butter chicken, tasty butter chicken, how to make restaurant style butter chicken at home, indian butter chicken recipe, nupurs butter chicken, butter chicken nupur, murgh makhani recipe