Murg Makhani Recipe/Butter Chicken Recipe

how to make murg/murgh makhni at home
One of India's  most popular dishes and most ordered dish  from  Butter Chicken is one of my favourite dish .Rich and creamy yet mild  Butter Chicken/Murg Makhni goes well with Naan Pulao or Jeera rice..I had served this with Plain Biryani Rice  which is already been posted in the blog last  May .

I have already posted  Butter Chicken in my blog before but this Butter Chicken/Murg Makhani is a different recipe.This Butter Chicken/Murg makhani has been in my drafts since a year now .
I have posted few sweets recently and there some more coming up so for a change thought of posting The Butter Chicken today..Since Easter is nearing my Catholic readers can try this for Easter Lunch/Dinner


There is no onion no cashew paste used yet the gravy is thick creamy and delicious...Please do not skip the cream you can add 1-2  tbsp if you do not want a very rich gravy.I have used less butter you can increase the the amount as per your taste.The recipe is very simple and the ingredients are easily available in your pantry so go ahead and make Butter Chicken today.


Ingredients
400 gms boneless chicken cut in pieces
for the Tandoori chicken marination refer this  Tandoori Chicken recipe

For the gravy
200 gms tomato pureed/paste
1 tbsp ginger garlic paste
1  1/2 tsp red chilli powder
 4tbsp fresh cream
1/2 inch cinnamon
3-4 green cardamom
3-4 cloves
1/2 tsp garam masala powder
1 tsp sugar/honey
1/2 tsp kasoori methi/dry fenugreek leaves
1 tbsp butter
1 tbsp oil
no onion no cashew paste butter chicken recipe,homemade butter chicken recipe



Method

  • Marinate the tandoori chicken  and grill/pan fry it..check the recipe for more.
  • Heat oil and butter in a vessel add whole spices ,Saute for 2 minutes then add the ginger garlic paste and saute till raw smell goes off
  • Add the tomato puree ,red chilli powder ,garam masala powder and saute till oil separates
  • Add water and let it come to a nice boil then simmer and cook for 6-8 minutes
  • Add the sugar/honey ,kasoori methi and mix then add the chicken pieces and fresh cream
  • Serve hot with Naan/Rice/



Notes

  • You can skip the coal smoke part from the tandoori chicken recipe but it would  give a nice aroma and restaurant feel to the butter chicken.
  • I have used amul fresh cream you can use any fresh cream which comes in tetra pack.
  • I have used kashmiri red chilli powder  and red ripe tomato  hence the colour
  • Sugar /Honey is added to balence the sourness  from the tomatoes.


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7 comments:

  1. Oh dear dear Gloria, I am totally floored by the colour of your dish. Looks simply outstanding and just too good. I am in love with this dish of yours which looks so droolicious. Tasty tasty.

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  2. Goodness! This vibrant dish is truly turning my hunger pangs right now. Just so good.

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  3. color of this murg makhani is inviting..loved it dear

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  4. Lovely color and flavorful recipe!

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  5. Looks absolutely delicious! I make it the same way, prefer to use ready made tomato puree along with a little tomato paste for the rich flavor :)

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  6. one of my fav recipe <3 thanks for sharing sweety

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  7. It looks so delicious.And that color is so tempting.

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