Butter Chicken with no Butter – Makhani Murgh

Butter chicken is one of the famous North-Indian dishes that made its way on the menu card of almost every Indian restaurant all over the world. Each person/household has their own style of cooking this delectable dish, but I prefer this procedure, its simple, healthy and gets prepared soon, and its delicious.

Butter Chicken - Makhani Murgh

Butter Chicken can be enjoyed along with parathas, naan or with plain rice.

Butter Chicken - Makhani Murgh
Serves: 6-8

Ingredients:

For Marinade
Chicken – 1 (large) whole, cut into pieces
Ginger garlic paste – 1 tbsp
Yogurt (thick) – 1/2 cup
Red chilli powder – 1 tsp
Salt – 1 tsp
Turmeric powder – 1/4 tsp
Lemon juice – 1 tbsp
For Curry
Cloves – 3
Green Cardamom – 4
Cinnamon stick – 2 inch long stick
Ginger garlic paste – 1 tbsp
Fresh tomato puree – 5-6 cups
Red chilli powder – 2 tsp
Salt – 2 tsp
Half and half – 1 1/4 cups (or) equal amounts heavy cream or light cream
Garam masala – 1 tsp
Kasoori methi – 1/4 cup
Canola oil

Method:

1. Mix all the ingredients under the heading ‘for marinade’, and keep aside for 2-3 hours or overnight. Bring it back to room temperature before you start cooking. Heat a stove top grill pan and grill the marinated chicken pieces until lightly charred on both sides. Baste with canola oil whenever needed.
If using boneless chicken, marinate them as above directions. Skewer them onto bamboo skewers and grill them both sides until charred as shown here.
You can even grill the chicken on a charcoal grill for best flavors.
Cover and keep the grilled chicken aside in a bowl.
2. Heat 3 tbsp oil in a saucepan, add cloves, cardamoms, and cinnamon stick. As the spices begin to sizzle, add ginger garlic paste and stir fry for a few seconds. Add pureed tomatoes, red chilli powder, salt. Cover and let it cook until the puree is thick. Give a stir every once in a while. Add half and half or whatever using and let it come to a boil. Once boiling reduce heat and add the grilled chicken, kasoori methi, garam masala and water according to the consistency of the curry you desire. Cover and let cook until the chicken is tender and thoroughly cooked. Transfer to a serving dish and garnish with drizzles of cream.

Suggested Accompaniments: Parathas, Naan, Basmati Chawal, Pulaos.. or even in between toasted bread as sandwiches.

Luv,
Mona

Leave a Reply

  1. I did make a few changes though. Since dint have a grill tava or oven I simply roasted the chicken on a non stick pan.And for the gravy I added 1 tbsp of cashew and almond pur`ee. It tasted ecstatic.

  2. Made this recipe for a party. Came out really well. This was the first time my butter chicken turned out so well after trying so many recipes. Thanks Mona.:)

  3. Thanks a lot!I’m a hyderabadi n I hav tried all of your recipes and received good comments from family n friends,they taste really gr8.In this recipe u mentioned garam masala but you are not using it

    Fareesa, I have updated the post.