HOW TO PREPAR
🍗 Butter Chicken (Murgh Makhani)
🛒 Ingredients
For the Chicken Marinade:
500g boneless chicken (thighs preferred), cut into chunks
½ cup thick yogurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1–2 tsp red chili powder (adjust to taste)
1 tsp garam masala
Salt to taste
For the Gravy:
2 tbsp butter
1 tbsp oil
1 large onion, finely chopped
1 tbsp ginger-garlic paste
3–4 medium tomatoes, pureed
1 tsp red chili powder
1 tsp garam masala
1 tsp coriander powder
½ cup heavy cream
1 tsp sugar (optional, balances acidity)
Salt to taste
Fresh coriander leaves for garnish
👩🍳 Instructions
1️⃣ Marinate the Chicken
Mix all marinade ingredients in a bowl.
Add chicken pieces and coat well.
Cover and refrigerate for at least 1 hour (overnight is best).
2️⃣ Cook the Chicken
Grill, bake (200°C / 400°F for 20–25 minutes), or pan-fry the marinated chicken until cooked and slightly charred.
Set aside.
3️⃣ Prepare the Gravy
Heat butter and oil in a pan.
Sauté onions until golden brown.
Add ginger-garlic paste and cook until fragrant.
Add tomato puree, chili powder, coriander powder, and salt.
Cook until the oil separates from the mixture (about 8–10 minutes).
4️⃣ Blend (Optional for Smooth Texture)
Cool slightly and blend the gravy for a silky restaurant-style texture.
Return to the pan.
5️⃣ Finish the Dish
Add cooked chicken to the gravy.
Simmer for 8–10 minutes.
Stir in cream, garam masala, and sugar (if using).
Cook for 2–3 more minutes.
6️⃣ Garnish & Serve
Garnish with fresh coriander and a swirl of cream.
Serve hot with naan, roti, or basmati rice.
🔥 Pro Tips
Use chicken thighs for juicier results.
Add 1 tbsp crushed kasuri methi (dried fenugreek leaves) at the end for authentic flavor.
For extra richness, add a small cube of butter just before serving.
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