Butter chicken masala recipe, murgh makhani
Butter chicken masala is a very popular recipe of India and it tastes so great with rotis. It has a mild flavor but rich in taste. My mouth starts watering whenever I even think about this dish.
Butter chicken masala is very similar to paneer butter masala, but this recipe is quite different from it.
Few years ago whenever we go to any Indian restaurants, the first dish we would order was butter chicken masala. Nowadays, I make this chicken Masala at home. It tastes very similar to what we eat in restaurants. Hope you all like it.
How to make butter chicken masala or murgh makhani:
1. In a large mixing bowl, combine chicken, ginger garlic paste, turmeric powder, chilli powder, and salt. The chicken should be well coated with the masalas. Prick the chicken using fork such that the chicken absorbs the masalas. Let the marinated chicken sit in refrigerator for thirty minutes.
Meantime, boil water and add the tomatoes and cook for about ten minutes until the tomatoes wilt. Let it cool down completely.
2. Once the tomatoes cool down completely, grind it to a fine puree. Heat the butter in a pan, add shahi jeera and let it splutter. Then add the chopped onions. Fry until onions turn golden brown.
3. Now add ginger garlic paste, coriander powder, chilli powder, turmeric powder, salt and sugar. Stir well and cook for two minutes. Then add the tomato puree and cook for 3 to 4 minutes. Meantime, let us shallow fry the chicken. Heat oil in a pan, and then saute the chicken until it is half-cooked.
4. Once the chicken is half-cooked, set it aside. Now lets go back to the other pan in which the tomato paste is getting cooked. Now add the milk to the tomato mixture and cook for a minute.
5. Simmer the flame, and cook the chicken pieces for 10 to 12 minutes. Once the chicken turns soft, simmer the flame. Then add the garam masala powder, cream and kasoori methi. Stir well and cook for a minute. Sprinkle coriander leaves.
Now, butter chicken masala is ready! Serve hot with rotis and pulao.
- Instead of cream, you can add the cashew paste. Make sure you soak the cashews in little water and then grind it.
- You can use kashmiri red chilli powder instead of chilli powder for better taste.
- Once you add cream, do not boil it.
- If the curry is thick, then add a cup of water at the time of adding milk.
- Instead of butter and ghee, you can use oil.