Well the name itself gives an introduction to this dish. Butter chicken also known as Murgh Makhani or Makhani chicken is one of the most popular and relished Indian dish. A subtly flavored chicken recipe that has a wonderful balance of sweet, salty, spicy and tart flavors that meld perfectly together. Butter chicken is my boys favorite Indian dish and it’s definitely in regular rotation in my kitchen 🙂 Once you have tandoori chicken ready from there on the recipe is a breeze. I did tweak my Mom’s recipe a tiny bit to suit my family’s tastes, I added onion- tomato masala to balance the tangy flavors from tomato puree and it turned out amazing! If you don’t have the onion- tomato masala ready, its ingredients are mentioned below. For health reasons this recipe can be cooked in oil. If you prefer you can swap cashew paste with thick yogurt to give this recipe a rich velvety texture. Also adding evaporated milk instead of cream will cut down on some more calories which this dish has to offer. Add water accordingly; just note that the sauce thickens on its own upon standing. After finishing the recipe I thought it was lacking something, adding garam masala brought the recipe was back on track – delightfully flavorful. Enjoy this authentic traditional Indian butter chicken recipe and serve it with Naan , Kulchas or white steamed rice 🙂
Try our other chicken recipes – Saag wala chicken, Chicken Kebab, Kalmi kebab, Dhaba style chicken, Chicken Keema. If preparing everything from scratch- TOTAL COOK TIME – Overnight for marination + 1 hour 20 minutes
Tandoori chicken from scratch – Cook time – Overnight + 25 minutes Onion tomato masala from scratch – Cook time – 15 – 20 minutes Cashew paste from scratch – Cook time – 10 minutes Rest of the recipe – 30 minutes
