The Best Butter Chicken

Today we are making a Butter Chicken Recipe, which is traditionally known as Murgh Makhani! It is made with flavourfully grilled Tandoori Chicken, that is simmered in a velvety smooth and buttery tomato sauce. I am sure you are going to love making this Indian cuisine classic at home!

Ingredients

For the Tandoori Chicken

• 2 (500 grams) Chicken Breast, skinless, boneless

• 1 tsp Ginger Paste

• 1/2 tbsp Garlic Paste

• ¼ cup Thick Yogurt/Curd

• 1 tbsp Kashmiri Chili Powder

• ½ tsp Cumin Powder/Jeera Powder

• ½ tbsp Coriander Powder/Dhaniya Powder

• ¼ tsp Tumeric Powder/Haldi Powder

• ½ tsp Garam Masala

• 1 tsp Amchur Powder

• 1 tbsp Lemon Juice

• ½ tbsp Oil 

• ½ tsp Salt, to taste

For cooking the Tandoori Chicken

• ½ tbsp Butter

• 2 tbsp 

For the Butter Chicken Sauce

• 2 tbsp Butter

• 2 tbsp Oil

• 3 Whole Kashmiri Chilies

• 1 Onion, large, sliced 

• ½ tbsp Ginger Paste

• 1 tbsp  Garlic Paste

• 2 tbsp Kashmiri Chili Powder

• 2 tsp Cumin Powder/Jeera Powder

• 2 tsp Coriander Powder/Dhaniya Powder

• ½ tsp Tumeric Powder/Haldi Powder

• 1 tsp Garam Masala

• 6-7 (500 grams) Tomatoes, red and soft 

• 30 (50 grams) Cashew Nuts

• 1 tbsp Lemon Juice

• 1-2 tbsp Sugar

• Salt to taste

• 1/4 + 3 cups Water (¼ cup for cooking, 2 cups for blending, 1 cup to swirl in the jar)

For the Butter Chicken

• 1/2 tbsp Butter

• 2 tbsp Oil

• 1-2 Green Chili 

• 1 tbsp Kashmiri Chili Powder

• 1 tsp Kasoori Methi

• 1 tsp Garam Masala

• 1 tbsp Butter

• ¼ cup Cream

• 2 tbsp Coriander, finely chopped

Method

1. To prepare the Tandoori Chicken: Cut the chicken breast into thin slices on the diagonal. Put them into a bowl and marinate them with all the other ingredients for the tandoori chicken. Cover and keep it aside for 30 minutes.   

2. Then add the butter and oil to a heavy bottom skillet and on medium heat cook a few slices of the marinated chicken at a time. Once cooked take the chicken out of the skillet and place it in a bowl while you cook the rest. Allow the chicken to rest to lock in all the juices.

3. To prepare the Sauce: Toss the butter in a heavy bottom pot on medium heat and add the oil. Once the butter has melted and mixed with the oil add the whole Kashmiri chilies and sauté them. 

4. To that add the sliced onions and satué till the onions turn translucent. Add the ginger and garlic paste and now sauté till the ginger and garlic lose their raw flavour and the onions turn a light golden colour.

5. Sprinkle the Kashmiri chili powder, cumin powder, coriander powder, turmeric powder, and garam masala in the pot and sauté for a minute. 

6. Add the tomatoes cut into small cubes and mix it all before tossing in the cashew nuts, pouring in the lemon juice, and seasoning with sugar, and salt. Pour in the water, stir the mixture, then cover the pot and allow it to cook until the tomatoes have softened and the flavours have mingled. This should take approximately 10-12 minutes. Occasionally stir the mixture. Now, take it off the heat and keep it aside to cool before putting it into a blender and blending it to a smooth paste. To blend the mixture to a smooth paste, add water as required (I added two cups of water).

7. To prepare the Butter Chicken: In a heavy bottom pot, add the butter and oil. Once the butter has melted and mixed with the oil, toss in the green chili and sauté it for a bit before adding the Kashmiri chili powder and continuing to sauté.  

8. Now lower the heat and pour in the sauce after passing it through a sieve to get that velvety smooth texture. Add about a cup of water to the blender, and swirl to pick up any left behind paste before passing it through the sieve. 

9. Lower the heat to simmer while cutting the cooked tandoori chicken into smaller pieces before adding them to the sauce.  

10. Season with kasoori methi and garam masala and stir the butter chicken before adding a final touch of butter and cream.  Simmer for a while and then sprinkle some finely chopped coriander and give it a final stir before taking it off the heat. 

11. For Plating: Spoon some of the Butter Chicken into a traditional bowl, drizzle on some fresh cream, and sprinkle finely chopped coriander. Enjoy with naans or steaming hot basmati rice.