How do you make butter chicken ? A step by step guide | murgh makhani

RESTAURANT-STYLE BUTTER CHICKEN | murgh makhani
If someone asked me what is the most famous Indian dish? without a doubt, butter chicken should win that crown. This creamy colourful chicken curry is easy to make and packed with flavours.

Ingredients

1 kg Chicken Thighs skinless and boneless
Marinade

½ cup Hung Greek Yogurt
1 tablespoon Kashmiri Chilli Powder
1 tablespoon Coriander Powder
½ teaspoon Turmeric
1 ½ tablespoon Ginger Garlic Paste
1 teaspoon Garam Masala Powder
1 teaspoon salt
For the Gravy

1 tablespoon Oil
1 tablespoon butter
½ inch Cinnamon
3 Green Cardamom Pods
3 Cloves
4 Kashmiri Red Chillies
6 Garlic Cloves
1 Onion roughly chopped
¼ cup Cashew Nuts
approx 500g Tomatoes, roughly chopped
1 tablespoon Kasoori Methi
½ teaspoon Salt taste and adjust
3-4 tablespoons Fresh Cream

pre-preparation

mix all the ingredients under the marinade with the chicken to it. Mix well, cover and set aside for 15-30 minutes

Preparation

1. For the gravy, heat 1 tablespoon oil and 1 tablespoon butter in a medium heated pan.
2. Add cardamom, cloves, garlic, cinnamon and whole red chillies, Saute for a minute.
3. Add diced onions and saute on high heat till translucent and soft.
4. Add diced tomatoes and cashew nuts. Mix and cook for 10 -15 minutes and set aside to cool down. Then blend it till form a smooth creamy paste.
5. Add one tablespoon of oil to a high heated pan, cook the marinated chicken each side 2-3 three minutes.
6. Transfer the puree back to the pan and ¼ cup water. bring it to boil, reduce the heat to low and cook for 25- 30 minutes till the chicken cool properly.
7. add in the kasoori methi and fresh cream.
8. Add salt to your liking.

Enjoy with Naan or rice!

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