Butter Chicken Recipe / Chicken Makhani Recipe / Butter Chicken Masala Recipe

This could be the most delicious Butter Chicken / Chicken Makhani recipe you would have ever had.. with the fresh garam masala, the right amout of ingredients and a twist to the regular method of cooking makes this butter chicken lusciously lip-smacking ! Well, let’s try this for real :).. the recipe begins..

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Watch Butter chicken video :

Ingredients:  ( For Butter Chicken Recipe            Serves 5 – 6 )

For the sauce / gravy : ( for step 1 )
2 – cloves
2 – cardamom
2″ – cinnamon piece
1/2 tsp – fennel seeds or ( lakhnavi saunf – tiny fennel seeds )
1″ – ginger piece (chopped)
3 – garlic cloves (chopped)
2 – medium Onion ( red onion adds more color and flavour )
5 – tomato
1/2 tsp – salt
1Tbsp – Oil

Make fresh garam masala by powdering these ingredients: ( for step 2 )
( 3 cloves, 2 cardamom, 1″ cinnamon, star anise – 2 petals, shah jeera – 3/4 tsp, cumin seeds – 1/3 tsp ) – note: save 1/2 tsp of this garam masala for final butter chicken masala and add the remaining for marinating chicken (in step 3).

For marinating chicken : ( for step 3 )
3 boneless chicken breasts – ( cut into cubes )
1 tsp – ginger paste
1 tsp – garlic paste
1/2 tsp – turmeric powder
1.5 tsp – kashmiri chilli powder
2 tsp – coriander powder
2 tsp – fennel powder
fresh garam masala powder ( you made in step 2)
3/4 tsp – salt ( or to taste ),
1 tbsp – chopped coriander leaves
3 Tbsp – yogurt (thick)
1/2 tsp – mustard oil ( or any oil )

For Final butter chicken masala : (for step 7)
1/4 cup butter
2 tsp oil
salt to taste
1/4 tsp turmeric powder
2 tsp deggi mirch powder or kashmiri chilli powder
1/2 tsp – methi leaves / fenugreek leaves
1 tsp – sugar
1/4 cup – cream
2 Cups – Water
1 Tbsp – chopped coriander leaves
1/2 tsp – saved garam masala ( the 1/2 tsp fresh garam masala you saved in step 2 )

Don’t be scared by looking at the long list of ingredients 😀 … I have made it easy with simple and easy to follow steps :).. and the final result – you get to enjoy :)..

Method:

Step 1) Make the sauce / gravy : (with ‘for the sauce/gravy ingredients’)

• Heat a pan and pour oil
• Add the Onion and saute for 10 seconds
• Add the cloves, cardamom, cinnamon, fennel seeds and mix for 5 seconds..
• Add the chopped ginger, garlic and saute for a minute..
• Add the chopped tomato and mix on high for a minute.
• Add 1/2 tsp salt. Reduce to medium and cook for 8 – 10 minutes or until the tomato is soft and mushy.
• Turn off the heat. Let it cool for 30 minutes and then grind it to a smooth sauce / gravy.

Step 2) Make fresh garam masala : (with ‘make fresh garam masala ingredients’)

• Into a dry blender, add ( 3 cloves, 2 cardamom, 1″ cinnamon, star anise – 2  petals, shah jeera – 3/4 tsp, cumin seeds – 1/3 tsp ) and grind until fine powder.
• note: save 1/2 tsp of this fresh garam masala for final butter chicken masala and add the remaining for marinating chicken ( in step 3).

Step 3) Marinate the chicken : (with ‘for marinating chicken ingredients’)

• Into a bowl, add all the spices ( turmeric powder, kashmiri chilli powder, coriander powder, fennel powder, fresh garam masala powder), salt, ginger garlic paste, coriander leaves, yogurt, oil and make a thick paste.
• Coat the chicken with this thick paste and keep aside for 15 minutes.

• Heat a heavy pan and add the butter ( keep the heat on low )
• To this, add the baked chicken pieces and coat with the butter for 30 seconds..( smells really good at this stage :)..
• Move the chicken to one side of pan, pour 2 tsp of oil and add the turmeric powder and deggi mirch or kashmiri chilli powder and mix for 10 seconds..( deggi mirch gives intense red color and strong chilli flavour)
• Mix everything together and pour the ground sauce/gravy you made in step 1 along with 2 cups of water.
• Add salt to taste. Bring it to a boil.
• Once it stats boiling, reduce to medium and cook for 5 minutes.
• Add the methi leaves ( crush with your fingers and add), sugar and mix..
• Add the saved 1/2 tsp fresh garam masala (you made in step 2) and mix.
• Reduce to medium-low and cook for 10 mintues..
• After 10 mintues, add salt if needed and reduce the heat to low
• Add the coriander leaves and mix.
• Add the cream and mix. Simmer for 3 minutes on low heat and Turn OFF.
• Butter Chicken Masala …  Ready !  :)..

Serve with Naan, Rice, Roti, Appam, Parata or anything thats pops in your mind :).. I always go with Naan ( the day I make this butter chicken Masala ) and the leftover with appam or rice .. What is your favourite choice.. share here :)..