Best Ever Butter Chicken - Murg Makhani
 
Prep time
Cook time
Total time
 
Tender pieces of chicken marinated and grilled, then simmered in a rich and buttery gravy of yogurt, tomato and fresh cream is absolutely delectable.
Author:
Recipe type: Main - Non-vegetarian
Cuisine: Indian
Serves: 4-5 servings
Ingredients
  • 1 kg (2 lbs)chicken, boneless, skinless
For Rub
  • 1 tbsp lime juice
  • ½ tsp salt
  • ½ tsp red chili powder
  • ½ tsp ginger paste
  • ½ tsp garlic paste
For Marinade
  • ½ cup plain thick yogurt
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • ½ tsp ground black pepper
  • ½ tsp red chili powder
  • ¼ tsp turmeric
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp salt or to taste
  • 1 tsp Kasoori methi (dry fenugreek) leaves, crushed
For Makhni Gravy
  • 4 tbsp olive oil
  • 1 bay leaf
  • 2-3 whole green cardamoms
  • 1 tbsp ginger paste
  • 1 tsp garlic paste
  • ½ tsp coriander powder
  • ½ tsp red chili powder
  • 1 tsp salt or to taste
  • 1 cup tomato purée
  • 2 tbsp tomato paste
  • 1 cup cooked onion purée
  • 1 cup fresh milk
  • ½ cup fresh cream
  • 2 tbsp cashew nut paste
  • 2 tsp Kasoori methi (dry fenugreek) leaves, crushed
  • 2 pinches nutmeg powder
  • 2 pinches mace powder
  • Water as required
  • 2-3 green chilies, sliced
  • 1 tbsp fresh ginger, julienne
  • 2 tbsp fresh coriander, chopped
Instructions
  1. Wash and pat dry chicken. Cut into one inch pieces. Make a paste of lime juice, salt, red chili powder, ginger paste and garlic paste. Rub the paste on the chicken pieces and leave it aside for 20 minutes.
  2. In a medium size bowl, whisk yogurt, ginger paste, garlic paste, black pepper, red chili powder, turmeric, cumin powder, coriander powder, salt and dry methi leaves. Add chicken and mix well. Leave it in the refrigerator for 2 hours or overnight for better results.
  3. Preheat oven to 375 F. Line a baking pan with foil. Place chicken on the lined baking pan in a single layer and bake it for 20 minutes. Remove from the oven and keep it aside.
  4. To make makhani gravy:
  5. In a large heavy saucepan, heat oil over medium low heat. Add bay leaf, green cardamoms. Cook for about a minute to infuse the oil with bay leaf and cardamom aroma. Carefully add ginger and garlic paste. Cook slightly stirring frequently.
  6. Add coriander powder, red chili powder, salt, tomato purée, tomato paste and onion purée. Cover and cook for 4-5 minutes stirring frequently.
  7. Add milk, fresh cream and cashew nut paste. Cover and cook on medium-low heat for about 20 minutes. Stir occasionally. Add water if required, to thin down the gravy.
  8. Add grilled chicken pieces with liquid from the chicken. Simmer for 10 minutes. Add methi leaves, nutmeg powder and mace powder. Simmer for another 2 minutes. Turn off the heat.
  9. Transfer to a serving dish. Garnish with sliced green chilies, ginger julienne and fresh coriander.
  10. Serve hot with Naan or Tandoori Roti.
Notes
Kasoori methi leaves – Kasoori methi leaves are dried fenugreek leaves, available at some North-American supermarkets and easily available at all Indian grocery stores.
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/best-ever-butter-chicken-murg-makhani/