Easiest Way to Make Delicious Murg Makhani (Butter Chicken)

Murg Makhani (Butter Chicken). This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice. Also commonly known as murg makhani, butter chicken tastes great with kaali daal (black lentils), naan (flatbread), and a green salad.

Butter chicken, also known as murgh makhani, is one of the most popular Indian curries around the world today. It's quite a mild curry compared to many Indian curries. Butter chicken is composed of pieces of chicken cooked in a mildly spiced tomato and cream sauce. You can have Murg Makhani (Butter Chicken) using 37 ingredients and 21 steps. Here is how you achieve that.

Ingredients of Murg Makhani (Butter Chicken)

1. It's of (i) for the gravy :.
2. Prepare 3 of Large Tomatoes.
3. You need 1/2 of small Onion.
4. You need 1 tsp of Ginger garlic paste.
5. You need 10 of Cashewnuts.
6. It's 1 tbs of Magaz seeds.
7. Prepare 2 tsp of Sugar (to be adjusted).
8. It's 2 tsp of Cream.
9. You need 1 tbs of Oil.
10. It's 1 tbs of Butter.
11. It's 1 of Star anise.
12. Prepare 2 of Small Cardamoms.
13. It's 2 of Cinnamon sticks (1" each).
14. It's 1 tsp of Bedgi red chilli powder.
15. You need 2 tsp of Kashmiri red chilli powder.
16. Prepare 1 tsp of Coriander powder.
17. Prepare 1/2 tsp of Cumin powder.
18. You need 1/2 tsp of Punjabi garam masala.
19. Prepare 1 tsp of Kasuri methi.
20. You need to taste of Salt.
21. You need of (ii) for the tandoori chicken :.
22. Prepare 250 gm of Boneless chicken.
23. Prepare 1 tsp of Lemon juice.
24. Prepare 1/2 tsp of Ginger garlic paste.
25. Prepare 1 tsp of Oil.
26. It's 1 tbs of Butter.
27. You need 1 of Charcoal Piece.
28. You need of (iii) for the marinade :.
29. Prepare 1/4 cup of Hung curd.
30. It's 1 tsp of Ginger garlic paste.
31. Prepare 1 tsp of Oil.
32. You need 1 tsp of Kashmiri red chilli powder.
33. Prepare 1/4 tsp of Kasuri methi powder.
34. Prepare 1/2 tsp of Coriander powder.
35. You need 1/4 tsp of Cumin powder.
36. You need 1/4 tsp of Punjabi garam masala.
37. You need to taste of Salt.

What is the origin of butter chicken? Butter Chicken, also known as Chicken Makhani, is among the most well-known Indian dishes around the world. The founders of the Moti Mahal Restaurant in New Delhi are credited with creating this recipe. The story is that they made a spicy, buttery, tomato sauce to use up leftover Tandoori Chicken and the rest is history.

Murg Makhani (Butter Chicken) instructions

1. 1To begin making the Butter Chicken, first prepare the marinade for the chicken pieces by mixing together the mentioned ingredients..
2. Wash the chicken thoroughly and drain all water. Cut into desired size chunks. Rub the lemon juice and 1 tsp ginger garlic paste on all pieces..
3. Keep aside for about 15 minutes. Then squeeze all pieces well (not too hard) and transfer to another bowl..
4. Marinate the pieces with the prepared mixture and keep aside for about an hour..
5. In the meantime soak the cashews and magaz seeds in hot water for about an hour..
6. Drain and grind to a smooth paste..
7. Heat sufficient water in a pan for blanching the tomatoes. At the smooth end of the tomatoes make a small cross sign with a knife. This helps easy peeling after blanching. When the water is hot, add the tomatoes and immerse for approximately 4-5 minutes..
8. Remove from the hot water onto a plate. The peels at the end where the cross sign was made will start coming off. Peel the tomatoes and grind to a puree..
9. Grind the onion to a smooth paste..
10. In a kadhai, heat oil. Add butter and heat. Now add the whole spices. When they splutter add the onion paste and cook..
11. Cook till it changes colour. Now add the ginger garlic paste and saute..
12. Add the tomato puree and mix. Bring to a boil and cook. Add the spice powders and salt..
13. When the tomatoes are cooked add the cashew magaz paste and mix well. Cook for a while. Add sugar and some water to bring the gravy to a medium consistency. Check seasoning..
14. On a hot griddle spread the kasuri methi for about a minute. Crush it with fingers and then add to the gravy. Turn off the heat and keep aside..
15. Heat a pan. Add the oil and butter. When hot add the chicken pieces and shallow fry on both sides till done and a bit charred..
16. At the same time when frying the chicken, heat a piece of coal on open flame till the red ambers are seen..
17. Place a small bowl at the centre of the pan in which the tandoor pieces are kept and place the hot red coal in it. Pour a few drops of oil on the coal and immediately shut the pan with a lid. Place a heavy weight over it. Keep covered for about 2 minutes..
18. Open the lid and remove the charcoal. This process imparts to the chicken pieces a smoked tandoor flavour..
19. Either shred these pieces or add them to the prepared gravy as it is and bring to a boil. Check seasoning and spices. Add any if desired. Adjust the consistency by adding some water if required..
20. Turn off the heat and add the cream and mix well..
21. Serve the absolutely delicious Murg Makhani with khastaa paratha and some Biryani Rice..

In the United States, Butter Chicken is on the menu at most lunch. In India this dish is usually made with bone-in chicken and outside of India boneless chicken is more commonly used. Also note that the chicken pieces are prepared in a butter (makhani) gravy that includes butter and cream. This gives the recipe its smooth, silky texture. The name "Murgh Makhani" translates to "chicken with butter".