Butter Chicken/Chicken Makhan wala/ Chicken Makhani/ One Pot Recipe/ Restaurant Style Butter Chicken

Описание: Butter Chicken/Chicken Makhan wala/ Chicken Makhani/ One Pot Recipe/ Restaurant Style Butter Chicken/ The Ultimate Murgh Makhani/ Rich n Velvety Butter Chicken Recipe at Home/ Old Delhi Style Butter Chicken Recipe/ Instant One Pot Recipe

#food #cooking #recipe #easy recipe #healthyfood #chicken #DinnerRecipes

Butter chicken is usually a labor of love involving multiple pans, but we can definitely hack it into a one-pot wonder without losing that signature velvety soul.
​The secret here is using boneless chicken thighs (they stay juicy) and blooming your spices directly in the pot to build deep flavor fast.
​The Prep List
​Protein: 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces.
​The Base: 2 tbsp butter (ghee is better if you have it), 1 large onion (finely diced).
​Aromatics: 1 tbsp ginger-garlic paste, 1-2 green chilies (slit).
​The Sauce: 1 cup tomato puree, 1/2 cup heavy cream, 1/2 cup water or chicken stock.
​Spice Blend: * 1 tsp Kashmiri red chili powder (for that iconic red color)
​1 tsp Garam masala
​1 tsp Cumin powder
​1 tsp Turmeric
​1 tsp Salt (adjust to taste)
​1 tbsp Kasuri Methi (dried fenugreek leaves)—this is the "secret ingredient" for restaurant flavor.
​Instructions
​Sear the Chicken: Heat 1 tbsp of butter in a large pot or deep skillet over medium-high heat. Add the chicken pieces and brown them slightly (about 3–4 minutes). They don't need to be cooked through yet. Remove chicken and set aside.
​Sauté the Base: In the same pot, add the remaining butter. Sauté the onions until golden brown. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
​Bloom the Spices: Lower the heat. Add the chili powder, cumin, turmeric, and salt. Stir for 30 seconds—don't let them burn!
​Simmer: Pour in the tomato puree and water/stock. Bring to a gentle bubble. Add the chicken back into the pot. Cover and simmer on low for 10–12 minutes until the chicken is tender.
​The Finish: Stir in the heavy cream and garam masala. Crush the Kasuri Methi between your palms and sprinkle it in. Let it simmer uncovered for another 2 minutes to thicken.
​Garnish: Top with a final knob of butter and fresh cilantro.
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