Video Description

Make Butter Chicken - The Easy Way | How To Make Butter Chicken At Home | Butter Chicken | Authentic Butter Chicken Recipe | Murgh Makhani | Best Butter Chicken Recipe | Butter Chicken Curry Ingredients for Butter Chicken: (Tsp-Teaspoon; Tbsp-Tablespoon) Boneless Chicken - 450-500 gms (1 lb) For marination: - Ginger garlic paste- 1.5 tsp - Salt- 1 tsp - Lemon juice- 1 tsp - Thick or hung curd/ yogurt- 3 tbsp - Readymade Tandoori Masala- 3 tsp - Oil- 2 tbsp For the gravy: - Oil- 1.5 tbsp - Green cardamom- 3 nos. - Cinnamon- 1 small piece - Cloves- 3 nos. - Black cardamom- 1 big - Bay leaf- 1 - Onion, thick slices- 1 medium(65 gms) - Ginger chopped- 1” piece - Garlic cloves- 8 nos. - Cashew nuts- 14 nos. - Red tomatoes, thick sliced- 400 gms - Kashmiri Chilli powder- 1 tbsp - Salt- 1/2 tsp - Butter- 3 tbsp (30 gms) - Water- 200 ml Other Ingredients: - Butter- 2 tbsp - Kasuri Methi roasted & powdered- 1/2 tsp - Fresh Cream-3 tbsp Preparation: - Cut the boneless chicken into 2 inch tikka pieces. Marinate the chicken pieces with the items indicated. Set aside for 2 hours in the refrigerator. - Now to make the gravy, take a kadai/pan and heat 1.5 tbsp oil. Add all the whole spices and give a mix. - Add the sliced onions and fry on medium heat for 1 min to just remove the raw smell. - Now add the chopped ginger, garlic cloves and the cashew nuts. Fry on medium heat for 1 min. - Now add the sliced tomatoes, 1/2 tsp salt, Kashmiri Chilli Powder and 2 tbsp butter. Give a mix and cook on medium heat for 4-5 mins till the tomatoes become soft. - Add 200 ml water, give a mix and cover & cook on low heat for 15 mins till the tomatoes are soft & mushy. - Switch off heat and remove the bay leaf and black cardamom. Set aside to cool. - Put the mixture in a blender/grinder and blend till smooth. - Strain it into a bowl using a strainer. - You can also add 100 ml water in the blended mixture to help in straining the liquid. Set aside. Process: - Heat 2 tbsp of oil in a pan and place the marinated chicken side by side. Fry on high to medium high heat for 3-4 mins and then flip the pieces. - Continue to fry 3-4 mins on the other side . - Flip again and continue to fry on medium heat for another 2-3 mins on each side till browned. Remove and set aside. - To prepare the curry, take another kadai/pan and heat 2 tbsp of butter on low heat. Add the blended strained gravy into the melted butter & give it a stir. - Cook on medium heat for around 1 min while stirring it. - Lower the heat and cook for another 3 mins while stirring it. - Now add the roasted, powdered Kasuri Methi and mix it. Simmer for another minute before adding the chicken pieces. - Cook for around 3 mins adding little water based on your desired consistency. - To end, add the fresh cream, mix and simmer for 2 mins. - Serve with naan or rice. #butterchicken #murghmakhani #authenticbutterchicken #butterchickenrecipe #easybutterchicken #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken