Butter chicken, traditionally known as ‘murgh makhani’, originated from North India. When making this dish, many restaurants use sugar, butter, and cream which makes the dish unhealthy. However, my recipe has more nutritional value as it doesn’t contain these ingredients.
Blissful Butter Chicken: Authentic Curries
So here’s what you need to make this delicious curry.
Ingredients for Butter Chicken
800g chicken (boneless or with bones)
4 tbsp tandoori masala
1/2 cup Yogurt
4 tsp kasoori methi (dried fenugreek leaves)
1/2 cup cashews
2 tbsp garlic paste.
400g chopped tomatoes
Fresh coriander
Lemon juice (to taste)
Salt (to taste)
Cooking oil
Charcoal and Ghee for dum
Butter Chicken Ingredients
Prep time: 25 minutes
Cooking time: 30 minutes
Serves: 4
Special notes: the charcoal and ghee infuses extra flavour into the curry but is not a necessary step to completing the dish.
Step-by-Step recipe
Firstly, marinate the chicken with yogurt, tandoori masala, salt, kasoori methi, lemon juice and oil. Once marinated, wait 10 mins or directly grill for 15 minutes.
Ensure all of the chicken is covered in the marinade
Let’s move onto the makhani sauce. Heat some oil on a saucepan and add the garlic paste.
Add garlic and ginger paste to the pan
Then add the tomato paste and leave until the oil oozes out. After that, add the kasoori methi ,one tablespoon tandoori masala and add some salt according to your test. Fry for 2-3 minutes.
Add salt to taste
Take the chicken out of the grill and place it in the sauce.
Place the grilled chicken in the saucepan
Pour in the cashew nut paste and mix well. Add some water to change the thickness of the sauce. Allow to cook for around 5 minutes and make sure to check that the chicken is cooked.
Pour in the cashew nut paste
This is now the optional step that adds a flavourful charcoal zing to the butter chicken. Place charcoal on an open flame so that it begins to burn. Next, take it of the heat and place it in a small bowl. Put 1/2 a teaspoon of ghee or butter on the charcoal so that smoke starts to appear. Quickly place the small bowl inside the saucepan and cover it with a lid immediately. 2 minutes should be enough for the curry to be infused with the flavour.
Place bowl in the centre of the pan and cover immediately
The dish is now complete. You can finish off by garnishing the curry with fresh coriander leaves.
Coriander leaves for garnish
Serving suggestions: This dish is best served with plain steamed rice or naan
If you would like more visual assistance or details on making this glorious Butter Chicken, please feel free to watch the video below
Hello Friends,
I am Manisha.
Greetings from spices aroma. Ah, what an aroma around, aroma of blooming flowers, freshly mowed lawn, rain on dry mud and in midst of chirping of birds and aroma of spices inside my home wow! Life is full of aromas of all kinds including love, kindness and humanity.
When it comes to cooking my heart fills with joy. I cant say when I started cooking and when it became my passion. As for back as I can go in my childhood memory I only remember that aroma which also use to fill my house for days when my mother use to make "Garam Masala" of freshly grinned and roasted spices . It never faded in my memory and therefore I chose this name "Spice Aroma."
Those were the days trying new dishes, spoiling some raw material getting tired not coming up to what I wanted. All Parents praise their children so mine too. It use to fill me with joy and pride when they praised my dishes and when all this turned in to my passion for cooking I don't remember.
I was nurtured as a vegetarian and planted as a non-vegetarian. Friends I got married at a young age in a total non-vegetarian family and to my surprise I started cooking non-vegetarian dishes as well. Having blessed with two lovely kids and a caring husband I kept my passion intact. Their encouragement kept me going. More I try more I get satisfy.To give my passion a formal shape I learned food and safety by joining a course. I then joined as a chef in Golf club Princes Risborough and worked there for a good 18 months. Friends road up to this point was not easy but as always hard work brings something good in it. I learnt a lot. This work infused many more domain to my cooking, it brought many more qualities to my work like food decoration , table arrangements of the events and cooking for large number of people for the event a total change in out look. I decided then to share all my abilities and love for cooking with you all through this Spice aroma@.....!
I will share with you all small and big dishes, Indian and Western style , all trics and tips which I gathered in these many years.
Your likes, your comments, your praises and your criticism, your corrections , your suggestions all will be my assets in this journey. Please be a part in my journey.
With this spice aroma I also want to share beautiful aromas which never fade are of love ,care and kindness.
With best wishes to all of you.
Yours
Manisha.
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2 thoughts on “Blissful Butter Chicken (Murgh Makhani)”
Wow… It’s superb… And healthy.. Thanks for adding the receipe on blog 🙏
Spice Aromas by Manisha 
Wow… It’s superb… And healthy.. Thanks for adding the receipe on blog 🙏
LikeLiked by 1 person
Thank you so much🙏
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