Step By Step Butter Chicken Masala Recipe | Murgh Makhani Restaurant Style.

Murgh Makhani or Butter Chicken Masala is traditionally tandoor baked Chicken cooked in a silky, smooth, creamy, buttery sauce that is tomato based. A show-stopper of a recipe for sure! 

Home-made restaurant style Punjabi Butter chicken masala with loads of cream.
Murgh Makhani being served with Naan and sliced onions just like in restaurants.
Step By Step Butter Chicken Masala Recipe | Murgh Makhani Restaurant Style is all you need to please your guests this season.
It's that one perfect Indian recipe that's loved by many and popularly served in the restaurants with Naan of your choice. If you love Indian food than do try this recipe just once and I guarantee that you will love it, it's finger licking good! If you have want to just make tandoori chicken and enjoy it with some salad or as is then do try out this Tandoori Chicken recipe, it's just so good!

What is Butter Chicken Masala or Murgh Makhani Restaurant Style or What is Makhani Curry?
Butter Chicken masala is marinated chicken pieces with bone in that is traditionally cooked in a clay tandoor oven. After that, the tandoori chicken pieces are slow-cooked in a tomato based gravy with lots of butter and garnished with fresh cream. It's mildly sweet, very creamy, rich, buttery and a smooth gravy that tastes extremely delicious. There are a lot of variations in cooking murgh makhani and one of them being the preparation of the tandoori chicken. Nowadays due to our busy lifestyle and also due to lack of traditional tandoor ovens in our kitchen we generally grill the chicken pieces, roast them or pan fry them or bake + broil them in order to replace the traditionally cooked tandoori chicken. This particular step makes this recipe more approachable & easy. 

Butter chicken masala best served or eated with Naan, sliced onions & Indian chilies.

Origin of Murgh Makhani, a short history or Is Butter Chicken Masala really Indian?:
Kundan Lal of Moti Mahal restaurant of Delhi invented this delectable Chicken Makhani and it was one of his accidental inventions that created a delicious storm in the food industry! It was during the partition time that he invented this recipe because he did not wanted his tandoori roasted chicken to go to waste. To know more about the recipe history click here: Wikipedia  & Quora.

Is Butter Chicken Masala Spicy?
Traditionally Restaurant style Butter Chicken is mildly spicy, it's basically on the sweeter side but not overly sweet. People do love to adjust the spice level according to their taste preference and add the red chili powder accordingly in the recipe. It's a mildly spicy & sweet rich buttery creamy gravy that is so silky and smooth.
Marinated tandoori chicken waiting to be baked for the Butter chicken masala recipe.

Is Butter Chicken, Tikka Masala? or What's the difference between Chicken Tikka Masala and Butter Chicken Masala?
Chicken Tikka is basically boneless chicken pieces that are marinated in an aromatic spice blend and then skewered and cooked in a tandoor oven. Chicken tikka masala is a sauce that's prepared with the masala blend, a tomato base and cooked with the boneless tandoori chickens. This recipe is believed to have originated back in Britain. Whereas, Butter Chicken masala constitutes of tandoori chicken pieces with bone in and slow cooked in a rich buttery, tomato based creamy gravy. Though there are variations of Murgh Makhani and bone-in chicken pieces are replaced with boneless pieces for the ease of cooking and in that case, it's difficult to sight a difference between both the gravies except for the amount of butter! But, traditionally Murgh Makhani is always cooked with bone in tandoori chicken pieces. Murgh Makhani is believed to have originated in the Indian sub-continent during the time of partition by Kundan Lal of Moti Mahal Restaurant in Delhi.
Easy & quick restaurant style Murgh Makhani with dollops of fresh sour cream.
Can I make Restaurant-style butter chicken masala well ahead of time or how long can I store the Murgh Makhani or How do you make Butter Chicken with premade sauce?
Yes, of course! I always do this whenever I have a huge number of guests to take care. The gravy stores beautifully in a dry airtight container for 5 days in the refrigerator and the tandoori chicken pieces stays well for 7 days when kept inside an airtight container in the refrigerator. The day you are ready to serve the gravy, you just need to reheat the sauce then add the chicken pieces and simmer for 5 mins! Voila! How easy does that sound...oh! yes and don't forget to garnish with loads of fresh cream :)

Delicious butter chicken masala cooked in restaurant style & garnished with lots of cream.

How do you make Indian Butter Chicken Masala? A Step By Step Method To Prepare Murgh Makhani :

How to make the Tandoori Chicken For the Makhani gravy:

1. Marinate the bone-in chicken pieces with all the mentioned ingredients from step one. Set aside for at least 15 mins.
How to marinate the bone in chicken pieces for the Butter chicken masala gravy.
2. Pre-heat the oven at 375 F, line a baking sheet with aluminum foil, arrange the marinated chicken pieces on the tray on cookie rack/cooling rack and bake for 20 mins ( do check in between because every oven is different). Keep aside
How to make tandoori chicken for the murgh makhani gravy.
3. Broil for 5 mins on the top rack of your oven for the charred look (optional).

How to make the Makhani gravy or Butter Chicken Masala Sauce:

1. Heat a pan over medium flame and add 4 tablespoons butter or half a stick and the green cardamoms. When the butter begins to melt and becomes slight hot add the crushed garlic and saute for 2-3 mins.  Next, add the chopped tomatoes and saute until mushy. Switch off the flame. Let the mushy tomato cool down. Grind them into a fine paste in a mixer grinder. Keep aside.
Step by Step method to prepare Indian Butter Chicken Masala.
2. Next heat the same pan over medium flame. Add the rest of the 4 tablespoons butter and when the butter just starts to melt add the ginger juliennes and saute for 2 mins. Next Strain the tomato paste with the help of a strainer directly in the pan. Mix and saute for 2 mins. 
Freshly made tomato puree being strained directly in the pan.
3. Take the Kashmiri red chili powder in a small plate and dilute with 2 tablespoons water. Add this to the sauce and mix.  Add salt according to taste and mix everything well.
How to add red kashmiri chili powder to the butter chicken masala sauce.
4. Now add the tandoori chicken pieces and mix well, add cream, and Kasturi Methi and simmer for 10 mins. Switch off the flame.  Garnish with more cream and enjoy!
Adding of tandoori chicken pieces, kasturi methi and sour cream to the butter chicken masala sauce.
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Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
Recipe card for Step by step Butter Chicken Masala Recipe | Murgh Makhani Restaurant Style.
Butter Chicken Masala, Murgh Makhani, step by step butter chicken masala recipe, restaurant style
Main course, non-vegetarian, dinner, meal plan.
Indian.
Yield: 4Pin it
Indian Murgh Makhani gravy garnished with cream.

Step By Step Butter Chicken Masala Recipe | Murgh Makhani Restaurant Style.

Murgh Makhani or Butter Chicken Masala is traditionally tandoor baked Chicken cooked in a silky, smooth, creamy, buttery sauce that is tomato based. A show-stopper of a recipe for sure!
prep time: 30 minscook time: 15 minstotal time: 45 mins

ingredients

1.For The Tandoori Chicken:
2.For The Makhani Gravy :

instructions

How to make the Tandoori Chicken For the Makhani gravy:
  1. Marinate the bone-in chicken pieces with all the mentioned ingredients from step 1.  Set aside for at least 15 mins.
  2. Pre-heat the oven at 375 F, line a baking sheet with aluminum foil, arrange the marinated chicken pieces on the tray on cookie rack/cooling rack and bake for 20 mins ( do check in between because every oven is different). Keep aside
  3. Broil for 5 mins on the top rack of your oven for the charred look (optional).
How to make the Makhani gravy or Butter Chicken Masala Sauce:
  1. Heat a pan over medium flame and add 4 tablespoons butter or half a stick and the green cardamoms. When the butter begins to melt and becomes slight hot add the crushed garlic and saute for 2-3 mins.  Next, add the chopped tomatoes and saute until mushy. Switch off the flame. Let the mushy tomato cool down. Grind them into a fine paste in a mixer grinder. Keep aside.
  2. Next heat the same pan over medium flame. Add the rest of the 4 tablespoons butter and when the butter just starts to melt add the ginger juliennes and saute for 2 mins. Next Strain the tomato paste with the help of a strainer directly in the pan. Mix and saute for 2 mins.  
  3. Take the Kashmiri red chili powder in a small plate and dilute with 2 tablespoons water. Add this to the sauce and mix.  Add salt according to taste and mix everything well.
  4. Now add the tandoori chicken pieces and mix well, add cream, and Kasturi Methi and simmer for 10 mins. Switch off the flame.  Garnish with more cream and enjoy!

NOTES:

*To have a luxuriant and rich red colored gravy always use chopped tomatoes and sautee them in oil and then grind them. This process will give you a promising red vibrant colored sauce. While if you choose to grind the raw tomatoes first and then sautee the puree you won't get a lovely red color.
*Don't skip adding the kasturi methi, it gives the gravy a rich, nutty, buttery aroma that's so very Murgh Makhanish!! A dash of kasturi methi is a must in all the makhani gravies, of course, if you want your gravies to be authentically and traditionally Indianised.
*It's always wise to beat the cream with a few spoonfuls of water, this will prevent the cream from separating out in the gravy in tiny lumps and also it will guarantee and a very smooth silken gravy.
*Cooking everything on a low flame is the key to this lip-smacking Makhani gravy.
*Always store your premade sauce in a dry airtight container in the fridge.
*Butter Chicken Masala tastes best with Naan!
*Be careful not to brown or burn the butter while cooking, the butter should just melt.
calories
370
fat (grams)
15
sat. fat (grams)
7
carbs (grams)
40
protein (grams)
20
Dietary Fibre (in grams)
7
Vitamin C (in mg)
9
Calcium (in mg)
80
Iron (in mg)
1.8
Cholesterol (in mg)
65
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Indian Butter Chicken Masala garnished with fresh cream.

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