Make Butter Chicken - The Easy Way | How To Make Butter Chicken At Home | Butter Chicken | Authentic Butter Chicken Recipe | Murgh Makhani | Best Butter Chicken Recipe | Butter Chicken Curry

Ingredients for Butter Chicken:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Boneless Chicken - 450-500 gms (1 lb)

For marination:
- Ginger garlic paste- 1.5 tsp
- Salt- 1 tsp
- Lemon juice- 1 tsp
- Thick or hung curd/ yogurt- 3 tbsp
- Readymade Tandoori Masala- 3 tsp
- Oil- 2 tbsp

For the gravy:
- Oil- 1.5 tbsp
- Green cardamom- 3 nos.
- Cinnamon- 1 small piece
- Cloves- 3 nos.
- Black cardamom- 1 big
- Bay leaf- 1
- Onion, thick slices- 1 medium(65 gms)
- Ginger chopped- 1” piece
- Garlic cloves- 8 nos.
- Cashew nuts- 14 nos.
- Red tomatoes, thick sliced- 400 gms
- Kashmiri Chilli powder- 1 tbsp
- Salt- 1/2 tsp
- Butter- 3 tbsp (30 gms)
- Water- 200 ml

Other Ingredients:
- Butter- 2 tbsp
- Kasuri Methi roasted & powdered- 1/2 tsp
- Fresh Cream-3 tbsp

Preparation:

- Cut the boneless chicken into 2 inch tikka pieces. Marinate the chicken pieces with the items indicated. Set aside for 2 hours in the refrigerator.
- Now to make the gravy, take a kadai/pan and heat 1.5 tbsp oil. Add all the whole spices and give a mix.
- Add the sliced onions and fry on medium heat for 1 min to just remove the raw smell.
- Now add the chopped ginger, garlic cloves and the cashew nuts. Fry on medium heat for 1 min.
- Now add the sliced tomatoes, 1/2 tsp salt, Kashmiri Chilli Powder and 2 tbsp butter. Give a mix and cook on medium heat for 4-5 mins till the tomatoes become soft.
- Add 200 ml water, give a mix and cover & cook on low heat for 15 mins till the tomatoes are soft & mushy.
- Switch off heat and remove the bay leaf and black cardamom. Set aside to cool.
- Put the mixture in a blender/grinder and blend till smooth.
- Strain it into a bowl using a strainer.
- You can also add 100 ml water in the blended mixture to help in straining the liquid. Set aside.

Process:

- Heat 2 tbsp of oil in a pan and place the marinated chicken side by side. Fry on high to medium high heat for 3-4 mins and then flip the pieces.
- Continue to fry 3-4 mins on the other side .
- Flip again and continue to fry on medium heat for another 2-3 mins on each side till browned. Remove and set aside.

- To prepare the curry, take another kadai/pan and heat 2 tbsp of butter on low heat. Add the blended strained gravy into the melted butter & give it a stir.
- Cook on medium heat for around 1 min while stirring it.
- Lower the heat and cook for another 3 mins while stirring it.
- Now add the roasted, powdered Kasuri Methi and mix it. Simmer for another minute before adding the chicken pieces.
- Cook for around 3 mins adding little water based on your desired consistency.
- To end, add the fresh cream, mix and simmer for 2 mins.
- Serve with naan or rice.








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