RESTAURANT STYLE BUTTER CHICKEN / Chicken Makhani

Savor the rich symphony of flavors in every bite of this homemade Butter Chicken. A culinary journey through the heart of India's vibrant spices and velvety textures. Dive into the magic!  I made it for today's dinner with my homemade wheat naans.

Restaurant style Butter chicken / Chicken Makhani 

Ingredients :

Chicken : 1 large boneless breast piece, 8oz, cut into small cubes

Purple Onion : 1 large or 1 1/2 medium, cubed

Tomatoes : 2, cubed

Garlic : 5 cloves

Ginger : 1 inch piece

Cardamom : 3

Cumin : 1/2tsp

Coriander leaves : 2 springs

Butter :1 tbsp

For the Marinade :

Green chilly : 2

Yogurt : 2tbsp

Lemon juice / Vinegar : 1tsp

Garma Masala : 1/4tsp

Kasoori Methi : 1/4tsp

Cumin : 1/2tsp

Salt : 1/2tsp

For Makhani gravy/ Butter chicken gravy :

Purple onion : 1/2 Cup(1/2 of a large onion) , finely chopped

Bay leaf : 2

Chilly powder : 1/2 tsp

Coriander powder : 1/2tsp

Kasoori methi : 1/2 tsp

Coriander leaves : 1/4 cup, chopped

Cumin Powder : 1/2 tsp

Garam Masala : 1/2 tsp

Sugar : 1/2 tsp

Honey : 1 tsp

Butter : 1/2 tbsp

Salt

Oil : 1tsp

Tomato sauce / Ketchup : 1 tbsp

Red / Orange food color : optional

Whipping cream / Half and half : 1/2cup

Salt

Restaurant style Butter chicken / Chicken Makhani 

How to make the restaurent style Chicken Makhani / Butter chicken Masala :

1. Make a paste of ginger, garlic and coriander leaves.  Add half of it to the cleaned and cubed chicken cubes along with all ingredients listed under "For the marinade". Mix well with your hand and refrigerate in a glass bowl / zip lock cover for min 20 min. Meanwhile you can start making the gravy :)

2. Add oil in a heavy bottom kadai and add cumin seeds and cardamom. When its roasted, add cubed onion and saute for 4- 6 minutes or till its translucent. Now add the tomatoes and cook till the water evaporates, 4-5 minutes. Now transfer it to a flat plate / bowl and allow to cool. Grind it to a smooth paste when its completely cooled.

3. In the same kadai, add butter and shallow fry the chicken pieces at medium flame. When it is 80% done Remove it from kadai and transfer to a bowl and turn the heat to low flame. ( Make sure the chicken pieces are soft , do not fry it for long time and make it hard.) 

4. Start making the Chicken Makhani gravy : Add the remaining 1/2 tbsp butter and add our spices listed under "for the makhani gravy", bay leaf, garam masala, cumin powder, coriander powder, chilly powder and kasoori methi in the same order. Stir well and roast it for a minute and add our ginger-garlic-coriander leaves paste(step 1). Fry well and add chopped purple onion.

5. Now add the paste of onion, tomato mixture (step 2), tomato sauce, sugar, honey and combine well. Saute  for few minutes and add  1 1/2 Cups of water and close the kadai with a tight lid. After 5 minutes open the lid and add the chicken cubes, salt, food color and coriander leaves. 

6. Cook for 5minutes in medium flame and finally add cream and allow to boil for one minute. Turn off the flame and our restaurant style butter chicken / Chicken makhani is ready to serve.

7. Serve hot with any Naan / chappathi / pulao

Similar Recipes : 

• Chicken Tikka
• Paneer Butter Masala / Paneer Makhani
• Paneer Mutter masala in roasted coconut gravy (Varutharacha Paneer Curry)
• Paneer Tikka