Butter Chicken | Restaurant Style Butter Chicken | Murg Makhani Recipe

Ingredients

• 1000 g chicken
• 1 Tbsp ginger garlic paste
• 1 Tbsp yogurt
• 1 Tsp cumin seeds powder
• 1 Tsp garam masala powder
• 1 Tsp red chili powder
• 1 Tsp salt
• 4 Tsp lemon juice
• 2 Tbsp cooking oil
• 1 Tbsp cooking oil
• 1 Tbsp butter
• 2 pieces black cardamom seeds
• 4-5 pieces cloves
• 4-5 pieces green cardamom
• 1 piece mace
• 2 medium onions
• 4-5 pieces green chilies
• 5 medium chopped tomatoes
• ¼ Cup coriander stems
• ¼ Cup cashew nuts
• 2 pieces bay leaves
• 1 Tsp coriander powder
• 1 Tsp kashmiri red chili powder
• ½ Tsp salt
• 1 Cup water
• 2 Tbsp clarified butter
• 1 Tbsp cooking oil
• ½ Cup fresh cream
• 1 Tbsp crushed dried fenugreek leaves
• 2-3 Tbsp butter

Steps

1. 1

   Heat oil and butter in a pan.

2. 2

   Add black cardamom, cloves, green cardamom, and mace. Sauté for a minute.

3. 3

   Add chopped onions and green chilies. Cook until onions are golden brown.

4. 4

   Add ginger garlic paste and sauté for a few minutes until the raw smell disappears.

5. 5

   Add chopped tomatoes and cook until they soften.

6. 6

   Add yogurt, cumin seeds powder, garam masala powder, red chili powder, and salt. Mix well and cook for a few minutes.

7. 7

   Add lemon juice and mix well.

8. 8

   Add water and bring to a boil. Simmer for 10-15 minutes.

9. 9

   Blend the mixture until smooth and return to the pan.

10. 10

    Add cashew nuts, coriander stems, coriander powder, and kashmiri red chili powder. Cook for a few minutes.

11. 11

    Add fresh cream and crushed dried fenugreek leaves. Mix well and cook for another 5 minutes.

12. 12

    Finish with butter and serve hot.