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Murg Makhani - Butter Chicken

Butter Chicken -
Course Main Course
Cuisine Indian
Keyword butter chicken
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4
Calories 338kcal
Author Chhavi

Ingredients

Chicken Marinade

  • ½ Pound Chicken Thighs (half a pound)Boneless Thighs, cut into cubes
  • ½ Cup Yogurt Thick or Hung curd or Greek Yogurt
  • 1 teaspoon Turmeric
  • 1 teaspoon Salt

Butter Chicken Gravy

Instructions

  • Marinate the Chicken in yogurt, turmeric and salt. Set aside for 15 minutes to 24 hours in the refrigerator.
  • Heat a heavy-bottomed pan. Add Oil or a combination of oil and butter.
  • Once it's smoking, add the Chicken one by one. Make sure to wring the excess marinade.
  • Cook on one side till it gets a little color.Flip.Repeat and set the chicken aside in a bowl.
  • Repeat the process for the rest of the chicken.Add more oil and butter if needed.
  • Do not wash the Pan! We need the charred bits.
  • Heat the pan on low heat.Add butter to the pan.
  • To that, add the chopped onions, Cinnamon Stick and Crushed Cardamom. Saute till the onions turn translucent. Barely 1-2 minutes.
  • Add -Ground Kashmiri Chilli and toast it along with the onions for 20-30 seconds till its mixed well.
  • Add the tomato puree. If using tomato paste, add it along with ¼ cup of water.
  • Cook this for 1 minute till the sauce is bubbling and you can see fat on top.
  • Add the cream and honey. Mix it up.
  • Add the cooked chicken along with all the juices in the plate. Simmer till the chicken is cooked. About 3-5 minutes.
  • Check the salt.Add Kasuri Methi,Honey, Garam masala(if using) and stir it once again.Check on the salt.Add more if needed.
  • Garnish with Cream, Coriander and serve hot.

Video

Notes

Ground Chili 

In india, we use Kashmiri chili or bydagi chili powder. They are mild chilies that mostly give color.
The trick to a gorgeous red/orange color is to saute the chili powder in fat for a bit.
MILDLY SPICY butter chicken -½ teaspoon ground chili powder(perfect for my 5 yo)
MEDIUM SPICY butter chicken - 2 teaspoon Ground chili powder 
SPICY butter chicken -2 tablespoon Ground chili powder

Chicken

Chicken thighs or legs are the best choice to make this pressure-cooked butter chicken curry.
You can also use already cooked chicken like tandoori chicken morsels while making the curry. Just pressure cook for 1 minute to get all the flavors mixed.
To use Skinless Chicken Breast- Reduce the pressure cooking time to 4 minutes.

Serve Chicken Makhani

Butter chicken should be served hot with indian flatbreads like naan, parathas or rotis.You can also serve it with rice or pulav.
Here is a whole post on what to serve with butter chicken- Sides & Menu around it.
 

Nutrition

Serving: 1cup | Calories: 338kcal | Carbohydrates: 13g | Protein: 12g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 700mg | Potassium: 359mg | Fiber: 2g | Sugar: 8g | Vitamin A: 790IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 1mg