Butter Chicken (Murgh Makhani)
ID: f2d33312...
A rich, creamy, and flavorful Indian classic made with tender pan-seared chicken breast simmered in a luscious tomato, butter, and cashew-based makhani gravy.
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🍳 Cooking Flow
Prepare the makhani gravy base by pressure cooking onions, tomatoes, cashews, spices, and chilies with butter. → Discard the spice sachet, blend the onion-tomato mixture into a smooth paste, strain it, and season with sugar and kasoori methi. → Marinate thinly sliced chicken breast with salt, garam masala, flour, and yogurt, then pan-fry in butter until tender. → Combine the pan-fried chicken with the makhani gravy and simmer to incorporate the flavors. → Finish by stirring in cream, bring to a quick boil, and serve.
Cooking Steps
Brief Cooking Order
Prepare the makhani gravy base by pressure cooking onions, tomatoes, cashews, spices, and chilies with butter. → Discard the spice sachet, blend the onion-tomato mixture into a smooth paste, strain it, and season with sugar and kasoori methi. → Marinate thinly sliced chicken breast with salt, garam masala, flour, and yogurt, then pan-fry in butter until tender. → Combine the pan-fried chicken with the makhani gravy and simmer to incorporate the flavors. → Finish by stirring in cream, bring to a quick boil, and serve.
Introduction
A rich, creamy, and flavorful Indian classic made with tender pan-seared chicken breast simmered in a luscious tomato, butter, and cashew-based makhani gravy.
Step 1
Heat butter in a pressure cooker. Wrap the whole garam masala spices in a clean muslin cloth to form a sachet, and place it into the melted butter.
Step 2
Add sliced onions and cashew nuts to the cooker. Sauté for about 5 minutes until the onions become translucent.
Step 3
Add salt and ginger-garlic paste. Sauté for about 1 minute until the raw aroma of the paste disappears.
Step 4
Add green chilies and Kashmiri red chilies into the mixture.
Step 5
Add chopped tomatoes, mix well, cover with the pressure cooker lid, and cook on low heat for 15-20 minutes (about 5 to 6 whistles).
Ingredients List
Important Notes
Wrapping the whole garam masala spices in a muslin cloth sachet allows their deep flavors to extract into the gravy without leaving hard spices in the final sauce.
Straining the blended onion-tomato mixture is crucial for achieving the velvety-smooth, signature texture of makhani gravy.
Slicing the chicken breast thinly helps it cook quickly and stay tender during pan-frying.
Ensure you reduce the flame before adding the cream to prevent it from curdling or splitting.
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