Butter Chicken | Easy Homemade Butter Chicken

Butter Chicken or Murgh Makhani is a dish, from the Indian subcontinent, of chicken in a mildly spiced curry sauce. Today I am sharing butter chicken recipe from my home kitchen. I love its creamy texture. Of course, my family loves it. Almost I made this beautiful dish when I have guests and almost some weekend days.

Check out my youtube video for this recipe:
Let us get started,

Ingredients we need in this recipe are:

For chicken marination & frying :

First Marination-

1. Chicken (Boneless): 300 Gms, Cut into small bite-sized pieces, washed &drained.
2. Salt: To taste.
3. Lemon juice: Juice of ½ Lemon.
4. Red chili powder:1 Teaspoon.

Second Marination-

1. Ginger garlic paste;1 Teaspoon.
2. Yogurt/Hung curd:2 Tablespoons.
3. Garam masala:½ Teaspoon.
4. Oil-1 Tablespoon for shallow frying.
5. Butter:1 Tablespoon for shallow frying.

For butter chicken gravy(Makhni gravy):

1. Oil-1 Tablespoon.
2. Butter:1 Tablespoon.
3. Onion:2 Medium sized, Chopped.
4. Turmeric powder:½ Teaspoon.
5. Red chili powder:2 Teaspoon.
6. Ginger garlic paste;1 Tablespoon.
7. Garam masala:½ Teaspoon.
8. Sugar:½ Tablespoon.
9. Tomatoes:2 Medium sized, chopped.
10. Butter:1 Tablespoon.
11. Cream:2 Tablespoons + 1 tablespoon for garnishing.
12. Kasoori methi | fenugreek leaves:1 Teaspoon + 1/2 teaspoon for garnishing.

Method of Preparation:

1. Wash the chicken and pat dry.
2. In a bowl add chicken, salt, lemon juice and red chili powder. Apply the marination and keep this in the refrigerator for 30 minutes. This is our first marination.
3. After 30 minutes add ginger garlic paste, yogurt (hung curd) and the garam masala powder. Mix it well. Keep this marinate for at least 10 minutes. 
4. Now heat a pan with oil and butter. Shallow fry the chicken until it is done. Or you can grill this in the oven. Grill the chicken in a preheated oven at 240-degree Celsius for 15 to 20 minutes. Set aside.
5. Heat the pan with oil and butter. Add ginger garlic paste and saute for few seconds.
6. Add chopped onions and salt to taste. Saute the onions till it becomes translucent.
7. Add turmeric powder, red chilli powder, and garam masala powder.
8. Saute for 1 minute on medium - low flame
9. Add a half tablespoon of sugar to balance the taste.
10. Add two medium-sized tomatoes chopped. Saute until tomatoes are cooked.
11. Allow this to cool slightly. Transfer this to a blender jar. Add little water and grind to a smooth paste.
12. Strain it back into the same pan. Add little water if needed. Make sure there is minimal wastage.
13. Turn on the heat and boil for few minutes.
14. Add butter and cream. Mix it well. Now add shallow fried chicken or grilled chicken.
15. Add kasuri methi/ dried fenugreek leaves. Mix it well. Let it simmer for 3 to 4 minutes.
16. Butter chicken is now ready..Garnish with cream and dried fenugreek leaves.
17. Serve it with long grain rice or nan/Tandoori Roti.