Butter Chicken / Murgh Makhani

Butter Chicken Masala is an Indian Dish originated from Punjab which is popular all over the world. Its rich, delicious, creamy and the most flavorful dish. Butter Chicken Masala tastes great with Indian breads like Naan, Tandoori Roti, Chapati etc. 

I met one of the sweet couple from Netherlands and they said they had this Butter Chicken Masala every alternate days for months during their stay in Bangalore. And there is hardly any restaurant without this famous dish in their menu card. 

Butter Chicken

So coming back to the recipe, I didn't add onions or tomatoes to this. This version is totally mine and it tasted just like the one you get in Indian Restaurants. It was an instant hit at home and my hubby insisted that I have to post it in my blog soon so that I won't forget it and he will get the chance to taste the same version some time soon ;) So here's the recipe of the most popular Mughlai dish - BUTTER CHICKEN or MURGH MAKHANI

Ingredients

Chicken 300 gms ( with bone or boneless) I used 5 chicken drumsticks

Yoghurt / Plain curds - 1 cup

Chicken masala - 2 tsp

Red Chilli powder - 2 tsp

Butter Chicken

Ginger- Garlic paste - 2 tsp

Haldi/ Turmeric - 1/2 tsp

Coriander Powder / Dhania powder - 1 tsp

Garam Masala - 1 tsp

Salt to taste

Cashewnuts - 15 (soaked in water for 30 mins)

Pudina/Mint  leaves  1/4 cup (chopped) - Optional

Soft Unsalted Butter - 2 or 3 tbsp or( 2 tbsp butter + 1 tbsp Oil)

Kasuri Methi / dried Methi leaves - 1 tsp ( I didn't add this as it was out of stock)

Method

1. Make some incisions on the chicken leg pieces with a sharp knife and set aside.

2. Blend all the ingredients in a blender except Pudina leaves, chicken, butter and Kasuri methi. Mix chicken and the prepared paste. [You can marinate this for 1 or 2 hours which I skipped again ;)  ]

3. Heat  1 tbsp of butter + 2 tsp of oil in a cooking vessel. Add the chicken pieces along with the masala paste , chopped pudina leaves and mix well. Pour 3/4 to 1 cup of water depending on how much gravy consistency you want. Mix again and cover the vessel with a lid .Let it cook for 10 mins in a low to medium heat or till the chicken is done and the gravy gets thicken. 

4. Now add 1 tbsp of butter to the dish and sprinkle some kasuri methi. Mix well and switch off the flame.

5. Serve hot with any Indian Bread or even with hot steamed rice.

Butter Chicken

Note: Restaurants add tandoori chicken pieces to the dish. Try this out and you will definitely enjoy with the most easiest butter chicken version.