Butter Chicken or Chicken Makhni or Murgh Makhni is a creamy, buttery, mild curry sauce dish. This is a Indian Punjabi dish that was discovered in an Indian restaurant in Delhi, India named Moti Mahal.
1 – For marination – In a bowl, take 3 tbsp of yogurt. Add salt 1 tsp, red chilly powder 1 tsp, garam masala 1 tsp, ginger / garlic paste 1 tsp, red food color 1 pinch. Mix well.
2 – Add chicken 800 gm in the marination. Mix well and keep it aside 1 hour.
3 – In a cooking pan (med heat), add 3 tbsp of olive oil. Add marinated chicken. Keep stirring until the water dry out. Leave it aside.
4 – In a cooking pan (med heat), add unsalted butter 2 tbsp, add green cardamons 5 (crushed seeds), black cardamon 3 (crushed seeds). Add 1 cinnamon stick, add 1 tbsp of ginger / garlic paste. Stir for 2 mins.
5 – Add skinless tomatoes 400 gm (puree). Add 1 tsp salt, 1 tsp red chilly powder, 1 tsp garam masala, 1/2 coriander powder. Add a pinch of red food color. Mix and keep stirring for 5 mins as shown in the video. Basically, it shouldn’t stick to the bottom of the pan.
6 – Add chicken and mix it well for another min.
7 – Add heavy cream 1 cup. Mix it well and cover with the lid and let it cook for another 5-7 mins.
8 – Add unsalted butter 2 tbsp, 1 tbsp honey. Mix it and let it cook for another 5 mins on the low heat.
Garnish with dried fenugreek leaves and serve!
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