How To Make Butter Chicken At Home | Restaurant Style Recipe |

Butter chicken, also known as Murgh Makhani, is a popular Indian dish renowned for its rich, creamy texture and flavorful taste. Originating from the Punjab region, this dish typically consists of tender pieces of chicken marinated in a blend of yogurt and spices, then cooked in a velvety tomato-based sauce enriched with butter, cream, and various aromatic spices such as garam masala, cumin, and fenugreek. The result is a harmonious balance of savory and mildly sweet flavors, with a hint of tanginess from the tomatoes. Butter chicken is often served with naan bread or steamed rice, making it a beloved choice among both locals and international food enthusiasts alike.

It serves 4-5 people.

Ingredients
For the chicken
300 gms Chicken breast boneless
1 tbsp Ginger garlic paste
1 tbsp Red chilli powder
Salt to taste
Oil to pan fry

For the gravy
500 gms roughly slit tomatoes
100 gms roughly cut onions
1 tbsp garlic paste
50 gms cashew
1 tsp kasoori methi
1/2 tsp garam masala
4 tbsp sugar
2 tbsp kashmiri chilli powder
5 tbsp butter
3 tbsp cream
2 tbsp malt vinegar / 1.5 tbsp White Vinegar
Salt to taste

Method
- Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes
- In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.
- In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts
- Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes
- Churn the mixture into a fine puree.
- Strain it back into the same pan make sure there is minimal wastage.
- Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
- Garnish it with cream and kasoori meethi
Butter Chicken is ready to be served!