Butter Chicken (Murgh Makhani) – Restaurant Style

Step 1: Marinate Chicken

Marinate 250 grams of boneless chicken pieces with 1 tsp ginger garlic paste, 1 tsp chili powder, and salt as per taste. Let it marinate for 1 hour.

Step 2: Shallow Fry Chicken

Heat a frying pan with 3-4 tsp butter. Add the marinated chicken pieces and shallow fry on high flame until cooked and slightly browned.

Step 3: Cover and Cook Chicken

Cover the pan with a lid and cook the chicken for 2 minutes on high flame.

Step 4: Sauté Aromatics for Gravy Base

Heat a kadai with 3 tsp sunflower oil and 1 tsp butter. Add 1 small piece of cinnamon and 4 cloves (optional). Then add 5-6 chopped onions and fry until translucent. Add 2-3 tsp ginger garlic paste and fry until the raw smell disappears.

Step 5: Sauté Vegetables and Cashews

Add 2 chopped tomatoes and 1 chopped green chili to the kadai and fry. Then add 8-10 cashews and fry for a minute.

Step 6: Add Spices to Gravy Base and Grind

Add 5-6 tsp chili powder and 0.5 tsp turmeric powder to the sautéed mixture. Fry for a minute. Add a little water, cool the mixture, and grind it into a smooth paste in a mixer jar.

Step 7: Sieve the Gravy

Pass the ground paste through a sieve to get a smooth, lump-free gravy.

Step 8: Cook the Gravy

Heat the kadai again with a little oil and butter. Add the sieved gravy.

Step 9: Season the Gravy

Add 1 tsp coriander powder, 0.5 tsp jeera powder, 1 tsp garam masala, and 0.5 tsp pepper powder. Mix well. Add salt to taste.

Step 10: Add Cream and Kasuri Methi

Add 1 tbsp cream and 1 tsp kasuri methi (crushed by hand) to the gravy. Mix thoroughly.

Step 11: Add Sugar (Optional)

If desired, add 0.5 tsp sugar for a slightly sweet taste. Mix well.

Step 12: Combine Chicken with Gravy

Add the shallow-fried chicken pieces to the gravy. Mix gently to coat the chicken.

Step 13: Simmer the Butter Chicken

Cover the kadai with a lid and simmer on low flame for 2 minutes to allow the flavors to meld.

Step 14: Serve

Garnish with fresh cream and serve hot.

• Adjust spice level to your preference.

• For a richer taste, use more butter and cream.

• Sieving the gravy ensures a smooth texture.

• Can be made vegetarian using paneer instead of chicken.

• Adjust sugar for desired sweetness.