How to Make Butter Chicken Recipe | Cooking Tips by Chef Sanjeev Kapoor

How to make Butter Chicken Recipe: Try this tasty and fabulous variant of Chicken this occasion. This chicken variant is also known as Murg Makhani. This recipe is one of the best recipes in Hyderabad and in whole India. This dish is even popular all around the world. Murg Makhani or Butter Chicken taste awesome with parathas or Naan. Below are the simple steps of Butter Chicken Recipe. Enjoy Murg Makhani with hot or mild gravy.

Category	Chicken
Cuisine	Hyderabadi
Preparation Time	30 mins
Cooking Time	35 min
Servings	4

Ingredients for Butter Chicken

·         Chicken                             800 grams

·         Lemon juice                       1 tbsp

·         Red chilli Powder               1 tsp

·         Salt to taste

·         Butter                                2 tbsp

For marinade 

·         Yogurt                               1 cup

·         Salt to taste

·         Garlic paste                       ½ tsp

·         Garam masala powder      ½ tsp

·         Red chilli powder              1 tsp

·         Ginger paste                     2 tbsp

·         Lemon juice                      2 tbsp

·         Mustard oil                       2 tbsp

For Makhani Gravy 

·         Butter                               50 grams

·         Ginger paste                     1 tbsp

·         Green chillies                    4 – 5 chopped

·         Red chilli powder             1 tbsp

·         Salt to taste

·         Dry fenugreek leaves        ½ tsp

·         Whole garam masala        1 tbsp

·         Garlic paste                      1 tbsp

·         Tomato puree                   400 grams

·         Garam masala powder      ½ tsp

·         Honey                              2 tbsp

·         Cream                              1 cup

Method to Prepare Butter Chicken

·         Take breast and leg pieces of chicken, make slits with a sharp knife on it

·         Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside         for half an hour

·         Drain the extra water from yogurt by hanging it in a muslin cloth for fifteen to twenty               minutes

·         Now add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder         and mustard oil to yogurt

·         Mix this above marinade to the chicken pieces and refrigerate for three to four hours

·         Put the chicken onto a skewer and cook in a medium hot tandoor or in a preheated              oven (200°C) for ten to twelve minutes or until almost done

·         Darn this with butter and cook for more two minutes. Remove and set aside

·         Take a pan and heat butter in it. Pour green cardamoms, cloves, peppercorns and              cinnamon and sauté for two minutes. Now add ginger-garlic paste and chopped green chillies and cook for more two minutes

·         Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water        to the heated butter and bring it to a boil

·         Reduce heat and simmer for ten minutes. Add sugar or honey and powdered dry            fenugreek leaves (kasuri methi)

·         Now add cooked tandoori chicken pieces to the gravy. Simmer for five minutes and then         add fresh cream

·         Serve hot with naan or parantha

Tip

Better to heat kasuri methi in the oven for sometime or fracas it on a pan / griddle plate to make it crisp. With this you can crush it to powder with your hand.

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