Butter Chicken Recipe | Restaurant Style Punjabi Butter Chicken | Murg Makhni | Cookd

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#ButterChicken is one of the most popular Indian curries. The richness of butter and cream along with the tomato base gravy provides a tinge of sweetness that makes the Butter Chicken a hit among kids too. #PunjabiButterChicken is best to eat along with rotis/naan or any Indian breads. #Murg Makhni .

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Butter Chicken Recipe

Chicken - 500 grams
Oil - 2-3 tbsp

Marinade:

Hung Curd - ½ Cup
Ginger Garlic Paste - 2 tsp
Red Chilli Powder - ½ tsp
Coriander Powder - ¼ tsp
Cumin Powder - ¼ tsp
Garam Masala - ¼ tsp
Salt - ¼ tsp
Lemon Juice - 1 tsp

Gravy:

Tomato - 5 large
Butter - ¼ Cup
Red Chilli Powder - ¼ tsp
Garam Masala - ¼ tsp
Kasuri Methi - ½ tsp
Salt - To taste
Fresh Cream - ¼ Cup

Cooking Instructions:

1. Hang the curd in a cheesecloth and squeeze to remove the whey.

2. Add the curd and the list of ingredients under marinade to the cleaned and washed chicken pieces. Let it marinate for 60 mins.

3. Score a cross using a knife on the bottom and top side of the tomatoes and cook it in boiling water for 45 seconds to remove the skin. Blend the tomatoes in a mixer grinder to make tomato puree

4. Heat oil in a pan or a normal pan and cook the chicken until it is done

5. Add tomato puree in a frying pan and cook it for 5 mins until most of the water has evaporated. Add butter and chilli powder and cook for 1 more minute.

6. Add Kasuri methi, salt and garam masala powder, after 30 seconds, add fresh cream and stir.

7. The gravy is now ready, add the chicken pieces and serve immediately.

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