Restaurant-Style Butter Chicken (Murgh Makhani)
ID: 8fb84cda...
A rich, creamy, and highly flavorful restaurant-style Butter Chicken recipe. The chicken is marinated in yogurt and spices, pan-fried, and smoked with charcoal for a signature tandoor flavor before being simmered in a luscious tomato-cashew gravy finished with butter and fresh cream.
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🍳 Cooking Flow
Marinate chicken with yogurt and spices for 1 hour, then pan-fry and smoke with charcoal. → Boil tomatoes, onions, cashews, butter, and whole spices in water for 20 minutes until mushy. → Discard the large whole spices (bay leaf and black cardamom), blend the gravy, and strain it. → Cook the strained gravy in butter, add kasuri methi, and simmer with the smoked chicken. → Finish by stirring in fresh cream and garnish with fresh coriander.
Cooking Steps
Brief Cooking Order
Marinate chicken with yogurt and spices for 1 hour, then pan-fry and smoke with charcoal. → Boil tomatoes, onions, cashews, butter, and whole spices in water for 20 minutes until mushy. → Discard the large whole spices (bay leaf and black cardamom), blend the gravy, and strain it. → Cook the strained gravy in butter, add kasuri methi, and simmer with the smoked chicken. → Finish by stirring in fresh cream and garnish with fresh coriander.
Introduction
A rich, creamy, and highly flavorful restaurant-style Butter Chicken recipe. The chicken is marinated in yogurt and spices, pan-fried, and smoked with charcoal for a signature tandoor flavor before being simmered in a luscious tomato-cashew gravy finished with butter and fresh cream.
Step 1
To marinate the chicken, add salt, ginger garlic paste, Kashmiri chilli powder, garam masala powder, hung curd/yogurt, lemon juice, and groundnut oil to 500g of boneless chicken. Mix thoroughly with your hands to coat the pieces.
Step 2
Cover and set the marinated chicken aside for 1 hour to let the flavors penetrate.
Step 3
Heat 1 cup of water in a pan, then add cubed tomatoes, small onion, chopped ginger, garlic cloves, green cardamom, cinnamon, black cardamom, cloves, bay leaf, Kashmiri chilli powder, and salt.
Step 4
Stir the ingredients well, then add 2 tbsp of butter and 12 cashew nuts. Mix again.
Step 5
Cover the pan and cook on low heat for 20 minutes until the tomatoes become completely soft and mushy.
Ingredients List
Important Notes
Discard the bay leaf and black cardamom before blending; leaving them in can make the gravy bitter and overly pungent.
Straining the blended gravy is essential to achieving the smooth, velvety consistency characteristic of restaurant-style butter chicken.
Do not skip the charcoal smoking step, as it provides the authentic 'tandoori' barbecue flavor without using an actual clay oven.
For the best texture, use hung curd or thick Greek yogurt for the marination so it clings well to the chicken.
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