Visit India and you are bound to have this mildly spiced curry called Butter Chicken or Murgh Makhani. It is undoubtedly one of the most popular Indian dishes across the world too.

The flavor comes from the use of spices and the rich and creamy tomato sauce.

I have seen different variants to the dish. Some where the creamy sauce is cooked with tandoori chicken(i.e the chicken is grilled/cooked before adding to the tomato sauce) and some, where boneless chicken is added to the sauce and cooked along with it. But, I took Chef Sanjeev Kapoor’s never-failing recipe! And I’m glad with the result.

I’m participating in the #AtoZChallenge and I’m posting 26 easy Chicken Recipes making your mouths water and tempting you to cook up a storm! My sole aim is to make my husband miss my food (and me of course) as he is away since nine months. Perks of being an Army Officer!

I hope you come back again tomorrow!

Meanwhile, here are 26 Army Wife stories to read on my Tomato Blog!

I’m on co-host Pam’s Unconventional Alliance Team along with Parul from Happiness and Food, Rajlakshmi from The Twinkle Eyed Traveler and Destiny’s Child and Claire from A Field Trip Life

Butter Chicken

Print Recipe

Servings	Prep Time
3 peopl	2.5 hours

Cook Time

40 mins

Servings Prep Time 3 peopl 2.5 hours

Cook Time 40 mins

Butter Chicken Print Recipe Servings Prep Time 3 peopl 2.5 hours Cook Time 40 mins Servings Prep Time 3 peopl 2.5 hours Cook Time 40 mins

Ingredients

• 300 gm Boneless Chicken
• 1 tbsp Lemon juice
• 1 tsp Kashmiri Red Chilli Powder
• 2 tbsp butter
• Salt to taste

For Marination

• 1/2 cup Yogurt
• 2 tsp Ginger Garlic paste
• 1/2 tsp Kashmiri Red Chilli Powder
• 1/2 tsp Garama Masala Powder
• 1 tsp oil any
• Salt to taste

For Gravy

• 2 tbsp butter
• 2 pieces Clove
• 2 pieces Green Cardamon
• 1 inch piece Cinnamon stick
• 2 Peppercorns
• 1 tbsp Ginger Garlic paste
• 1/2 cup Pureed Tomato
• 1/2 cup water room temperature
• 1/2 tsp red chilli powder
• 1/2 tsp Sugar you can omit if you do not like the gravy too sweet
• 1/2 tsp Kastoori Methi or Dried Fenugreek Leaves
• 1/2 cup Fresh Cream

Servings: peopl

Instructions

Let's Marinate the Chicken first

1. Cut the boneless chicken into bite-sized pieces. For the first marinade, apply lemon juice and salt on them. Refrigerate for about 30 mins.
2. For the second marinade, apply a mixture of yogurt, ginger-garlic paste, red chilli powder, garam masala powder, little more salt and oil. Refrigerate for 2 hours.

Tandoor/Grill the Chicken

1. You can grill them in an oven on skewers or on a grill pan, till almost done.

For the Gravy

1. Heat butter in a pan, add cardamon, cloves, peppercorns and cinnamon. Once it splutters, add ginger-garlic paste and saute for a couple of mins.
2. Add tomato puree, red chilli powder, salt and half cup of water. Cook for a couple of mins, till it comes to a boil.
3. Simmer and allow the mixture to reduce. Another ten mins will suffice. Add sugar(if using) and kastoori methi. Mix well.
4. Add the tandoor pieces (you can also shred them before adding, if you do not like chunks). Mix again.
5. Add fresh cream. Mix again and remove from heat immediately.
6. Garnish with a spoonful of fresh cream and serve hot with Indian Flatbread or Rice.

Recipe Notes

To puree the tomato, take about 5-6 medium tomatoes and boil and cook in water. Peel off and once cooled, blend them in a mixer to get the puree.

You can directly blend raw tomatoes, but will have to cook the puree for some more time though.

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