Easy Restaurant style Butter chicken recipe for your dinner, that too without spending hours in the kitchen. Yes, that’s possible! This restaurant-style butter chicken curry also known as Murg makhani is easy, quick and tastes absolutely fantastic just like the one you order in restaurants.
Though I am a vegetarian, but Mr. MTC and sunny boy, both are known to mop their bowl of butter chicken clean with paratha or rice, whenever I cook this at home. If you like Indian curry and chicken, this one I say is must try. As I say I am vegetarian I tried this same gravy with Soya chap it came out pretty delicious too.
If you thought to make butter chicken requires lot of time and effort, I will say No, If you try this easy method of making butter chicken. Butter chicken is usually made in a karahi or thick bottomed pan. In this post, I am giving both method Pan method as well Slow cooker method which is also becoming quite popular and comes out quite good.
Making Restaurant style butter chicken actually can be decided into two broad parts 1. Marinating and broiling chicken 2. Preparing gravy. If you want an easy cooking method you can do second part any time if you have this makhani gravy in your fridge. If you are using makhani gravy, all you have to do is marinate the chicken, put it in the oven for broiling, mix them together and simmer in the pan. Simple and easy!
One thing that is worth mentioning is this is butter chicken, so obviously for authentic taste, I recommend to use butter for making this. But you really don’t need a huge amount of butter for making this popular Indian chicken main course dish. The combination of butter and spices used in this curry makes this a very flavourful recipe.
To make the gravy creamy and smooth I have used a special method of blending makhani gravy and also some cashew paste. Adding whole milk in place of cream makes it tastes creamier without heavy cream and the calories that come with that. While the gravy has lighter mouthfeel but tastes creamy just as “restaurant -style” butter chicken gravy.
As mentioned above in the recipe below I have mentioned pan cooking method of making butter chicken, but if you are cooking in a slow cooker just do everything similarly as mentioned till step no 8 and transfer the contents of the pan along with milk in slow cooker. Allow butter chicken to cook in slow cooker for 3-4 hours and serve with either laccha paratha or Steamed rice.
If you cook this recipe and find it helpful please do share it on facebook, twitter or pin it on Pinterest this may help others who love food too, and it keeps me motivated to write more.
- 500 g Chicken boneless cut into 2” piece
- For the Marinade!
- 1/4 cup yogurt
- 2 tsp lemon juice
- 1 tbsp kashmiri chilli powder
- 1 tbspCoriander Powder
- 1/4 tsp turmeric powder
- 1/2 tsp ginger grated
- 1 tsp garam masala powder
- 1 tsp cumin powder
- Salt to taste
- 1 tbsp Oil
- For the Gravy ! Makhani Gravy
In a big bowl mix up all the ingredients of marinade and add chicken in that. Rub the marinade on the chicken and and cover it , keep it for 5 minutes.
Pre heat the oven and grill these chicken pieces for 20 minutes on 200C.
From this step you can Makhani gravy base (recipe in recipe note) or make a fresh makhani masala paste as given below.
In a Thick bottomed pan or kadahi, even a dutch oven works, heat 2 tbsp of butter.
Add 1/2 inch pc of ginger and 1/4 inch piece of cinnamon stick. Now add quartered onion, green chilli and cook on slow heat for 2-3 minutes till onion become translucent.
Add quartered tomatoes, 8 pc of cashew add salt and cook for 5-6 minutes till tomatoes are softened. Cool the mixture slightly and blend it to a smooth paste.
Add 1/2 tbsp butter to the pan and return the pureed paste to the pan. Cook for 2-3 minutes and add kashmiri red chilli powder, 1/4 tsp turmeric powder and add 2 tbsp of tomato puree and 3-4 tbsp water in the pan.
Add grilled pieces of chicken in this masala and mix chicken in makhani masala. Add 2 cups of milk little by little while stirring up all the time.
Mix well and add crushed kasuri methi sprinkle fresh chopped coriander leaves and serve with Nan or steamed rice.