Butter chicken is a delicious Indian curry that is popular all across the world. One of the best butter chicken recipes that I like the most is by the most famous Indian chef, Sanjeev Kapoor.
This butter chicken recipe is popular with another Hindi name “Murgh Makhani” in India. The spices used in this recipe are similar to the chicken tikka recipe, but the main difference is the makhani gravy.
The creamy gravy is super delicious with an unforgettable taste of grilled chicken pieces. As the name of the recipe suggests, a good quantity of butter is being used in the making of this dish. The taste of this butter chicken is simply the best.
You can enjoy butter chicken with a soft roti, naan or any kind of Indian flatbread.
Ingredients
- 400 grams Boneless chicken cut into 1½ inch pieces
- 1 tablespoon Lemon juice
- 1 teaspoon Kashmiri red chili powder
- Salt to taste
- 2 tablespoons Butter
For marinade
- 1/2 cup Yogurt
- 2 teaspoons Ginger paste
- 2 teaspoons Garlic paste
- 1/2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon Garam masala powder
- Salt to taste
- 2 teaspoons Mustard oil
For Makhani Gravy
- 2 tablespoons Butter
- 2 Green cardamoms
- 2 Cloves
- 2-3 Black peppercorns
- 1 inch piece Cinnamon
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1/2 cup Tomato puree
- 1/2 teaspoon Red chili powder
- Salt to taste
- 2 tablespoons Sugar
- 1/2 teaspoon Kasoori methi
- 1/2 cup Fresh cream
How to make butter chicken
Preheat the oven to 200C/400F.
Add red chili powder, salt, and lemon juice to the chicken pieces. Mix well and place them in the refrigerator for 1 hour at least.
Remove the extra water from yogurt by hanging it in a cloth for 20 minutes. Add ginger, garlic, red chili powder, garam masala powder, salt, and mustard oil to yogurt and mix with a spoon.
Add the marinade mixture to chicken pieces and keep them in the refrigerator for 3 to 4 hours.
Put the chicken pieces onto the skewers and cook in the oven for 10 to 12 minutes. You can also cook chicken pieces in a moderately hot tandoor if you like.
Grease the chicken with butter and cook for another 2 minutes. Then, remove from oven and set it aside.
In a non-stick pan, melt the butter to make the makhani gravy and add the green cardamoms, peppercorns, cinnamon, and cloves. Sauté for 1 minute.
Add ginger, garlic pastes and sauté for 2 minutes. Then, add tomato puree, red chili powder, salt and a half cup of water and bring to a boil. Reduce the heat and let the makhani gravy simmer for 10 minutes. Add kasoori methi powder, and sugar (or honey).
Finally, add the chicken pieces and cook for 5 minutes. Add fresh cream to the chicken and mix well.
Serve the delicious butter chicken with paratha or naan.
Butter Chicken Recipe Sanjeev Kapoor
Ingredients
- 400 grams Boneless chicken cut into 1½ inch pieces
- 1 tablespoon Lemon juice
- 1 teaspoon Kashmiri red chili powder
- Salt to taste
- 2 tablespoons Butter
For marinade
- 1/2 cup Yogurt
- 2 teaspoons Ginger paste
- 2 teaspoons Garlic paste
- 1/2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon Garam masala powder
- Salt to taste
- 2 teaspoons Mustard oil
For Makhani Gravy
- 2 tablespoons Butter
- 2 Green cardamoms
- 2 Cloves
- 2-3 Black peppercorns
- 1 inch piece Cinnamon
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1/2 cup Tomato puree
- 1/2 teaspoon Red chili powder
- Salt to taste
- 2 tablespoons Sugar
- 1/2 teaspoon Kasoori methi
- 1/2 cup Fresh cream
Instructions
- Preheat the oven to 200C/400F.
- Add red chili powder, salt, and lemon juice to the chicken pieces. Mix well and place them in the refrigerator for 1 hour at least.
- Remove the extra water from yogurt by hanging it in a cloth for 20 minutes. Add ginger, garlic, red chili powder, garam masala powder,salt, and mustard oil to yogurt and mix with a spoon.
- Add the marinade mixture to chicken pieces and keep them in the refrigerator for 3 to 4 hours.
- Put the chicken pieces onto the skewers and cook in the oven for 10 to 12 minutes. You can also cook chicken pieces in a moderately hot tandoor if you like.
- Grease the chicken with butter and cook for another 2 minutes. Then, remove from oven and set it aside.
- In a non-stick pan, melt the butter to make the makhani gravy and add the green cardamoms, peppercorns, cinnamon, and cloves. Sauté for1 minute.
- Add ginger, garlic pastes and sauté for 2 minutes. Then, addtomato puree, red chili powder, salt and half cup of water and bring to a boil. Reduce the heat and let the makhani gravy simmer for 10 minutes. Add kasoori methi powder, and sugar (or honey).
- Finally, add the chicken pieces and cook for 5 minutes. Add fresh cream to the chicken and mix well.
- Serve the delicious butter chicken with paratha or naan.
