Butter Chicken | Restaurant Style Butter Chicken | Murg Makhani Recipe
About this recipe
Butter Chicken, or Murg Makhani, is a beloved Indian dish known for its rich, creamy tomato sauce and tender chicken. This recipe captures the restaurant-style essence of the dish, making it perfect for a cozy dinner or impressing guests.
In this video, Ashus Delicacies shows how to create a flavorful Butter Chicken using a blend of spices, fresh ingredients, and a few simple techniques that elevate the dish without complicating the process.
Ingredient notes
- Chicken: 1 Kg (1000 g)
- Cooking Oil: Use a total of 3 Tbsp (2 Tbsp + 1 Tbsp)
- Salt: 1 Tsp and an additional 1/2 Tsp for seasoning
Tips from Ashus Delicacies’s video
- Sauté the spices like black cardamom, cloves, and green cardamom in oil and butter to release their flavors before adding the onions.
- Blend the cooked mixture until smooth to achieve a creamy texture for the sauce.
- Finish the dish with a generous amount of butter for richness and flavor.
Good to know
- What is the total cooking time for this Butter Chicken recipe?
- The total cooking time is not explicitly stated in the recipe.
- How many servings does this Butter Chicken recipe yield?
- The number of servings is not specified in the recipe.
- What is the key technique to ensure the onions are cooked properly?
- You should cook the onions until they are golden brown, as stated in the recipe.
- What should I do after adding the chopped tomatoes?
- You should cook the chopped tomatoes until they soften, according to the recipe.
No life story here — the video and the recipe are the whole point. All credit to Ashus Delicacies: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat oil and butter in a pan.
- 2
Add black cardamom, cloves, green cardamom, and mace. Sauté for a minute.
- 3
Add chopped onions and green chilies. Cook until onions are golden brown.
- 4
Add ginger garlic paste and sauté for a few minutes until the raw smell disappears.
- 5
Add chopped tomatoes and cook until they soften.
- 6
Add yogurt, cumin seeds powder, garam masala powder, red chili powder, and salt. Mix well and cook for a few minutes.
- 7
Add lemon juice and mix well.
- 8
Add water and bring to a boil. Simmer for 10-15 minutes.
- 9
Blend the mixture until smooth and return to the pan.
- 10
Add cashew nuts, coriander stems, coriander powder, and kashmiri red chili powder. Cook for a few minutes.
- 11
Add fresh cream and crushed dried fenugreek leaves. Mix well and cook for another 5 minutes.
- 12
Finish with butter and serve hot.
Credit where it’s due: this recipe was transcribed from Ashus Delicacies’s original video on YouTube. Follow them there — it’s their dish.
Are you Ashus Delicacies? Claim this page or ask us to take it down. Your call, always.
