Try making butter chicken like this and you won’t be ordering it from a restaurant anytime soon!
Restaurant Style Butter Chicken/ Murgh Makhani
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!
Brining the chicken
Fresh Garam masala
For smoking the chicken
- 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
- 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
- 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
- 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!
- 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!
- 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
Fresh garam masala
Brining chicken breasts
Marinating the chicken
Cooking the chicken
Smoking the chicken
Making the Gravy
- Chicken breasts taste better than chicken thighs in this recipe, but you need to brine them so they stay nice and tender