Indian Cuisine

Butter Chicken Recipe



This delicious butter chicken recipe is also popular by its Hindi name : murgh makhani. Butter Chicken is boneless chicken grilled in creamy tomato onion gravy base made with plenty of butter.

Authentic Butter Chicken Recipe

One taste and you are going to wow that this is the best butter chicken you have ever had.




Butter Chicken - By Vahchef



Ingredients for Butter Chicken Recipe

Boneless chicken cut into 1˝ inch pieces 400 grams
Lemon juice 1 tablespoon
Kashmiri red chilli powder 1 teaspoon
Salt to taste
Butter 2 tablespoons

For marinade
Yogurt 1/2 cup
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Kashmiri red chilli powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Mustard oil 2 teaspoons

For Makhni Gravy
Butter 2 tablespoons
Cashew Nuts
Green cardamom 2
Clove 2
Black peppercorns 2-3
Cinnamon 1 inch piece
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Tomato 1 cup
Red chilli powder 1/2 teaspoon
Salt to taste
Sugar 2 tablespoons
Kasoori methi 1/2 teaspoon
Fresh cream 1/2 cup

Mix red chilli powder, lemon juice and salt to the chicken pieces and set aside.

Remove extra water from yogurt using a muslin cloth. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil

Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.

Preheat the oven to 400°F. String the chicken pieces onto skewers and grill in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.

Baste with the butter and grill for another two minutes. Remove and set aside.

To make the makhni gravy, heat the butter in a non-stick pan. Add the Cashew Nuts, green cardamoms, cloves, peppercorns and cinnamon.

Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato, red chilli powder, salt and half cup of water.

Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi.

Puree the mixture and strain to remove the tomato seeds.

Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with rice, naan or parantha.



Chicken cooked in a spiced tomato gravy. The chicken is marinated & grilled before adding it to the makhani sauce.

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