Description
This Butter Chicken Restaurant Style- Chicken Makhani | Butter Chicken Recipe can be made at home right in one pan with simple ingredients. Full of incredible flavors, it rivals any Indian restaurant! Aromatic golden chicken in a cream sauce, this Butter Chicken Recipe might be one of your favorites!
Ingredients
Units
Scale
- 1.5 kg – Chicken ( boneless).
- 1/ 2 cup – Greek yogurt / hung curd.
- 1 tbsp – Ginger paste.
- 1 tbsp – Garlic paste.
- 2 tbsp – Kashmiri red chilly powder.
- 1 tbsp – Coriander powder
- 1 tsp – Turmeric powder.
- 1 tbsp – Garam masala powder.
- Salt to taste.
- 2 tbsp – Refined oil.
- 4 tbsp – Butter.(Your choice on this)
- 9 to 10 pieces – Garlic cloves.
- 1 inch – Cinnamon.
- 3 – Cardamom.
- 4 – Cloves.
- 2 – Kashmiri red chilly.
- 2.5 cups – Onion roughly chopped.
- 4 to 5 – Tomato chopped.
- 1/ 2 cup – Cashew.
- 2 tbsp – Tomato ketchup.
- 2 tbsp – Tomato puree
- 1 tsp – Kasuri methi crushed.
- 2 tbsp – Fresh cream.
Instructions
- For marination, take medium boneless chicken pieces. Wash them thoroughly. Take a bowl to add all the chicken pieces. Add Greek yogurt / hung curd, ginger, and garlic paste, Kashmiri red chilly powder, coriander powder, turmeric powder, garam masala powder, salt to taste. Marinate everything nicely. After marination cover the chicken for 30 minutes.
- Take a wok, add 2 tbsp refined oil and add 2 tbsp of butter. Keep in medium heat. Add garlic cloves, cinnamon, cardamom, and cloves, Kashmiri red chilly. Fry for 1 minute. Add onion chopped, fry till the onion is translucent.
- Add tomato chopped, cashews. Keep stirring. In low medium flame cover it for 15 mins. Check-in between. Open the lid after 15minutes. Remove from the flame.
- On medium heat, take a pan. Heat oil and fry all the marinated chicken pieces. Fry one side then turn over and fry the other side of the chicken pieces. Take out all the chicken pieces and keep them aside.
- Now take the onion cashew mixture in a blender to make a smooth paste.
- In the same wok take 1 tbsp of butter. Now add the onion and cashew mixture into the butter. Add the Kashmiri red chilly powder, then tomato ketchup, tomato puree. Mix together nicely.
- Add two cups of lukewarm water. In a low medium flame, cook and cover the gravy for 10 minutes. Check-in between. Open after 10 minutes and mix.
- Add the chicken pieces into the gravy. Mix everything nicely. Keep stirring. Simmer it for 10 minutes.
- Open the lid after 10 minutes. Add crushed Kasuri methi and fresh cream.
- Ready to be served.
Notes
- In your local supermarket, you can purchase Garam Masala at a similar price, and it can be found in the spice section.
- The best chicken to use for this recipe is boneless, skinless that is cut into 1-inch squares. You can use bone-in chicken that is cut into medium squares.
- If fresh tomatoes are not readily available, use one 15 oz. can of diced tomatoes or 1 1/2 cups of tomato puree or tomato passata.
- It is best to use homemade garam masala, but any store-bought garam masala will do. Please note that garam masala is very different from curry powder.
- Butter: This dish is delicious with butter, but you can substitute ghee for it.
- Ketchup sweetness: I think a really mild sweetness in butter chicken that goes together with the sourness of tomatoes is actually quite nice. You can reduce the quantity of Ketchup or increase it depending on what you like.
- Chilli power – A pure chili powder is not the same as spice powder in the United States! American chili powder has ingredients other than dried chili powder. Use pure chili powder or cayenne pepper instead with the spiciness reduced.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove - top
- Cuisine: Indian
Nutrition
- Serving Size: 6 People
- Calories: 560 Kcal
- Sodium: 1501mg
- Fat: 39g
- Saturated Fat: 18g
- Trans Fat: 0
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 240mg