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Butter Chicken-Murg Makhani-Chicken Butter Masala

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 Recipes That Deserve A Second Look! Butter Chicken-Murg Makhani-Chicken Butter Masala.

Butter Chicken-Murg Makhani-Chicken Butter Masala |kothiyavunu.com

Butter Chicken-Murg Makhani is well-known  north Indian recipe, which is staple at most Indian restaurants in every corner of the world. Tandoori chicken, cooked in butter and simmered in a creamy, pureed tomato sauce. Butter chicken goes by different names; Chicken Butter Masala, Murg Makhani, Chicken Makhanwala.

Here I have used Chef Harpal Singh’s recipe with slight modifications.Trust me folks; This is a Keeper! This one is a treasure in my kitchen. It’s always a big hit and requested by my family and friends constantly. Makes an excellent side dish for everyday meals, party or potluck where its fragrance and color will be sure to steal the show..Enjoy!

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Paneer Butter Masala -Paneer Makhani

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Paneer Tikka Masala

Malai Kofta

Rogan Josh – Kashmiri Lamb Curry

Butter Chicken-Murg Makhani-Chicken Butter Masala |kothiyavunu.com

How to make Butter Chicken Recipe – Murg Makhani Recipe – Chicken simmered in creamy sauce

Butter Chicken-Murg Makhani-Chicken Butter Masala |kothiyavunu.com

Butter Chicken-Murg Makhani-Chicken Butter Masala

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Course: Side Dish
Cuisine: Indian,North Indian,Punjab
Prep Time: 4 hours
Cook Time: 45 minutes
Total Time: 4 hours 45 minutes
Servings: 4 -6
Calories:
Author: Sangeetha
Tandoori chicken are cooked in butter and simmered in a creamy, pureed tomato sauce. Butter chicken goes by different names; Chicken Butter Masala, Murg Makhani, Chicken Makhanwala.
Print Recipe

Ingredients

  • For Marination:
  • Boneless Skinless Chicken : 1.7 lbs /800 grms cut into bite-size cube
  • Lemon Juice : 1 tbsp
  • Kashmiri Red Chili Powder : 1 tbsp
  • Yogurt : 1 cup
  • Ginger & Garlic Paste : 2 tsp
  • Tandoori Masala : 11/2 tsp
  • Salt to taste
  • For the Gravy :
  • Unsalted Butter : 4 tbsp
  • Oil : 1 tbsp
  • Big black Cardamom : 3 no
  • Mace : 1
  • Green Cardamom : 3 no
  • Tomatoes : 8-10 large sized (finely chopped) or (Tomato Puree)
  • Garlic : 2 tsp finely chopped
  • Bay Leaf : 1
  • Cinnamon Stick : 1″ piece
  • Ginger : 1tbsp juliened
  • Green Chilly : 2 nos remove seeds,central steam and slit lengthwise
  • Garam Masala : 1 tsp
  • Kashmiri Red Chilli Powder : 2 tsp
  • Heavy Whipping Cream : 1 cup or to taste
  • Cardamom Powder : 1/4 tsp
  • Honey : 2 tsp
  • Kasoori Methi/Dried Methi Leaves : 1 tsp
  • Cilantro : 1 sprigs finely, chopped

Instructions

  • Marinate the chicken pieces with the above marinating ingredients and keep in the refrigerator for 4-6 hrs (Note: For best result marinate overnight)
  • Grease a broiler dish with ghee/oil and layer the chicken in a single layer.
  • Broil on high for 8-10 minutes on each side or till turns to light brown color.(Note: Keep an eye on it as cooking time may vary depending on the oven so adjust the timing accordingly. If don’t have access to a oven then you can heat oil in the pan and fry the chicken pieces till the chicken is done)
  • Meanwhile heat 1 tbsp of oil and 2 tbsp of butter in a pan, add bay leaf, cinnamon stick, green cardamom, mace, chopped garlic and saute for a minute (Note : take care not burn the spices), now add chopped tomatoes and cook until it turns soft and pulpy.
  • Remove from the fire, cool for sometimes and grind the tomatoes into fine paste and set it aside.
  • Now lets prepare gravy; heat the pan on medium heat, melt 3 tbsp butter.
  • Add ginger julienne, green chilles julienne, saute it till the raw smell goes. (Note : take care not burn the spices)
  • Strain the grounded tomato paste or pour the tomato puree and mix well; cook for few minutes, now add salt, kashmiri red chilly powder and garam masala.
  • Bring to a boil and then lower the heat and cook for 5-8 minutes till the juice from the tomatoes evaporates.
  • Add the broiled chicken pieces and combine well.
  • Add the whipping cream, little green cardamom powder, honey mix well.
  • Sprinkle kasturi methi /dried fenugreek leaves, adjust the salt and add the half of the cilantro/coriander leaves and mix well.
  • Garnish with remaining coriander leaves and add a splash of cream before serving. Serve hot with Naan or with any Indian Bread or Pulao..Enjoy!

Notes

In restaurants Butter Chicken /Murg Makhani are red in color. They add color, as you all know using food color are bad for health and I don't recommend adding artifical color. It's always better to avoid the food color and eat it with the natural color. So here is simple trick to get nice red color to Murg Makhani/Butter Chicken in natural way. Saute tomatoes in oil & butter around with garlic and use kashmiri chilli powder or paprika. It gives nice red color. Trust me u will never go wrong on this, do try and let me know.
Butter and cream were used to cook this basic sauce. If you do not want to indulge the butter/ghee may be replaced with cooking oil and the cream may be substituted with half & half, or even regular whole milk.
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Butter Chicken-Murg Makhani-Chicken Butter Masala |kothiyavunu.com

Hope you all will try making this version of Chicken Butter Masala Butter Chicken and enjoy with your loved ones. Do share you feedback if you get chance to try. I would love to hear your valuable suggestion and opinions.

Have a good day!
Sangeetha

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Comments

  2. uzma siraj says

    I have tried a few butter chicken recipies but this is the best. Love ur recipi Sangeetha

  3. Anonymous says

    Hi Sangeetha. I have a doubt. Do you grind the whole spices along with the tomatoes and then strain and can you add onions while cooking ? Recipe looks delicious. Thank you!

  4. sangeetha says

    Hi Milli, Once you remove spiced tomato from fire,allow to cool then put it in a blender and blend until it resembles a loose, smooth puree then strain the concoction and add it to ginger-chilli mix. If you use concentrated tomato puree(store bought) then straining is entirely optional. I hope I answered you question. Let me know know if you have any more questions.

  5. milli says

    It's between step 4-8. Once I remove spiced tomatoes from fire/ do I then strain the juice of it and add it to the ginger-chilli mix in the other pan? Also if I'm only using tomato purée, should I still strain it? Thanks

  6. sangeetha says

    Sorry Shil! It's typo error, instead of or I typed and.I have corrected it.and thank you for bringing it to my notice.To answer your question, you can use either tomato paste or puree and about canned tomatoes, I have never used canned puree for this recipe, so I am not sure about it. I always recommend you to make it from fresh tomatoes, if not you need to be bit careful using store bought canned purees because it's concentrated, so use as needed.Hope this helps!

  7. Shil says

    Another question Sangeetha – in the Ingredients list, you have mentioned 8-10 tomatoes or tomato puree. But in Step 8, you mention "Strain the grounded tomato paste and pour the tomato puree and mix well". Do we need to use tomatoes as well as tomato puree.
    If we are using canned tomatoes, any idea how many tins will be needed?
    Thanks a lot for taking the time to answer all the questions!

  8. sangeetha says

    You're welcome Milli! Happy to know that this recipe worked out well for you.Thank you so much for trying out this recipe and also for sharing your feedback here 🙂 Do let me on which step you got confused? I'm happy to clear your doubts.Hope you get to try other recipes too.

    Cheers!
    Sangeetha

  9. sangeetha says

    Hi Shil, Yes, you need to adjust the ingredients accordingly, though I advice to always use your best judgment when cooking.! I hope this answers your question.Do revert to me with feedback if you try.

    All the best!
    Sangeetha

  10. milli says

    Hi Sangeetha, I made the butter chicken last night and it turned out really good. However, I had to make minor changes to the recipe as I found some bits of it hard to follow and got a bit confused. In any case, I used more or less all of the ingredients that was mentioned and yes- turned out yummy. Thanks!

  11. Shil says

    Sangeetha, a quick question – if I want to increase the serving portion by 2 or 3 times, do I need to double/triple all ingredients?
    Thanks!

  12. kothiyavunu.com says

    Thanks Sujitha! I’m so glad to hear you enjoyed these and that they turned out so well for you! Thanks for returning to leave a comment! Hope you get to try other recipes soon.

    Cheers!
    Sangeetha

  13. Sujitha says

    Hi Sangeetha,
    We tried out your butter chicken recipe and it turned out very good… Thank you for providing this recipe.. Can't wait to try the other recipes.

  14. kothiyavunu.com says

    Hello Niren, Your feeback made my day…I'm really happy to hear that it came well for u and you all loved it 🙂 Words like this makes me really wonderful to know there are people who value this blog and try recipe & appreciate it! My blog is just a map and your talent and pasion is more important :)Your compliment to my receipe is the best one can get!Thank u for trying from this small space and sharing your feedback here.Much appreciated 🙂

  15. Anonymous says

    Sangeetha madam,

    We made butter chicken recipe today.
    It is a huge hit and tasted delicious.It is all over bynow.

    My friend whom i invited today couldnot believe that i made this dish.He had a doubt that i got this from restaurant along with naan(naan,i got it from restaurant.)Because he knows that i don't know cooking.

    Then i told the cooking procedure and showed the recipe webpage of yours to make him believe that.

    He gave a big compliment.He said that he had tasted butter chicken manytimes sofar.But this is the best ever he said.All credit goes to you only.

    We all had it and enjoyed .
    Thanks for your great help in email to make this and sharing this lovely dish in your webspace.

    Niren

  16. Anonymous says

    Sangeetha madam,

    We made your butter chicken today.

    It is a huge hit and tasted delicious.Whatever we made,it is over by now.

    My friends whom i invited today couldn't believe that i made this.They had a doubt that i got it from restaurant along with naan(naan,i got if from restaurant.)
    Then i told the cooking procedure and showed the recipe webpage of yours,finally they had to believe me.

    My friend told me that he had tasted manytimes butter chicken so far in his life.But he said this is the best in his life.All credit goes to you only.

    We all had it well and enjoyed it.
    Thanks for such a great help in email to make this lovely recipe.

    Thanks for sharing this wonderful dish.

    Niren

  21. vineetha says

    Butter chicken looks so delicioussssssssssssssssss…Naan and butter chicken great combi..Back home when we used to live Pune .. we used to go out and eat Naan and butter chicken often..I miss those dayssssssss.Ur dish made me nostalgic!!

  22. kothiyavunu says

    Thank u all my friends for your enocuraging words……… hope you all try this out and love it. it tastes yummy with naan..:)

    @shabs Thanks for sweet comments and letting me know the trouble..will look into the issue..but shabs my link is not kothiyavunu.com its is kothiyavunu.blogspot.com…If u r facing same problem in future pls let me know..:)

    Thank u lissie & my kitchen for sharing the award with me..i am so happy to recive it from u both.

  31. Shabs.. says

    Wow…….U know, i always try butter chicken whenever i see it anywhere….dono how many i have tried so far…may be four?!…..i liked the colour…the real butter chicken colour u got there…
    Pinney, just to put into ur notice, i always had trouble getting to ur blog from my dashboard. when i click the link (it says kothiyavunu.com), it shows the site doesnt exist..I recently saw a peda from my dashboard and cudnt access to ur site to see it….

  34. Priya says

    great recipe Sangeetha .. I guess I should now think about becoming ur new neighbour…..hehehehe…btw what brand Tandoori masala did u use ?

  49. Manasa says

    yummy looking butter chicken …Very tempting & mouthwatering sangee…ethukandal sherikum kothiyavunu!!!naankude thinnan thonnum dea..!!!

  50. kothiyavunu says

    Saju,Simply life,Priya,Mausi,Oraphan,Dolly,Astra,vrinda,Anu,Namitha Thank u for your wonderful comments..i just love reading all your encouraging comments..hope you all try this out and love it. It tastes yummy with Naan.:)

    Thank u Ushnish, Ur feedback made my day….that was so nice of you to leave such a generous feedback… Words like this makes me really wonderful to know there are people who value this blog and try recipe & appreciate it.. Seeing my recipe and ur words for me on ur blog is best compliment one can get!thx for being encouraging and supportive 🙂

  52. Ushnish Ghosh says

    Dear Sangeetha
    That is a great way of cooking, I always bought BBQ chicken and made this dish some times. But I will try this next with chicken cooked at home. But that too after finishing all the chicken dishes you have posted earlier.
    I finally cooked your " Chettinad Pepper chicken", It was just out of the world.
    I have posted a note of appreciation for you, with photos. I still don't know how to make awards. So this is my award to a great cook like you
    http://ushnishg.blogspot.com/2009/11/chettinad-pepper-chicken.html
    Happy cooking and have a great week ahead

  55. Astra Libris says

    Ooooh, my, any dish that starts out with "butter chicken" sounds incredible to me… 🙂 and upon reading your recipe, it sounds even better than I could have imagined!:-)

  56. Dolly says

    Thats a cool way to make butter chicken. Never thought about broiling or frying the chicken.

    Looks yummy.Awesome Presentation !!! You Rock Sangeetha…

  57. Oraphan says

    This curry looks and sounds so fantastic! Another great recipe that I'll print out for my sister who loves Indian food so much, thanks:)

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