Indian butter chicken recipe (murgh makhani)

punjabi murgh makhani known as butter chicken has gained much popularity across the globe. Paired with butter naan or kulcha is something which most Indians love during their restaurant visits. I have made butter chicken countless number of times since kids have a special liking towards it as it is not very hot and spicy like the typical South Indian chicken curry.

Ingredients (240 ml cup used)

First marination
450 grams to ½ kg chicken (or 1 lb.)
¾ tbsp. lemon juice
¼ tsp. Salt
½ tsp. Red chili powder
Second marination
¾ tsp. kasuri methi
⅛ tsp. turmeric
½ tsp. garam masala powder
¾ tbsp. oil
1 tbsp. ginger garlic paste
½ cup thick curd/ hung yogurt (or greek yogurt, refer notes)
Makhani masala (gravy)
2 tablespoons butter
1 tsp. ginger garlic paste
One thin 2 inch cinnamon stick
2 green cardamoms
2 cloves
Generous pinch of methi powder (fenugreek seeds powder)(optional)
1 to 2 green chilies slit
4 large tomatoes (pureed in the blender and filtered to remove skin and seeds) or tinned puree as needed
1 tsp red chili powder (adjust to suit your taste and color)
8 cashew nuts or blanched soaked almonds (refer notes)
½ tsp. garam masala powder (refer notes)
½ tbsp. kasuri methi
¼ tbsp. sugar
80 to 100 ml chilled cream (refer the notes)
Coriander leaves for garnishing

Prepare:

1. Wash chicken under running water and pat dry. Marinate with lemon juice, chili powder and salt for 20 minutes
2. Marinate chicken from step 1 with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours, overnight works best.
3. Grill the chicken in an oven or stove top. For stove top method, Add one tsp. butter and add the marinade. Fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till it is cooked. Transfer this to a plate and set aside.
4. Heat a pan with butter, add dry spices and fry for a min or two. Add ginger garlic paste, green chilies and fry till it turns fragrant.
5. To the pan, add the tomato puree, red chili powder and salt. Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan
6. Pour 1 cup water and add methi powder, almond paste or almond milk. Adjust the water to suit your desired consistency
7. Bring the mix to a boil and simmer for 3 to 5 minutes. Add kasuri methi and garam masala now, or add at a later step for the best aroma
8. Add chicken and simmer for about 5 to 7 minutes till it becomes soft and tender.
9. Add garam masala, kasuri methi. Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
10. Garnish punjabi murgh makhani with coriander leaves and extra cream if desired.