Restaurant Style Butter Chicken Masala Murgh Makhani | Slow Cooker Method
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.
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Ingredients
- 500 g Chicken boneless cut into 2” piece
- For the Marinade!
- ¼ cup yogurt
- 2 teaspoon lemon juice
- 1 tablespoon kashmiri chilli powder
- 1 tbspCoriander Powder
- ¼ teaspoon turmeric powder
- ½ teaspoon ginger grated
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- Salt to taste
- 1 tablespoon Oil
- For the Gravy ! Makhani Gravy
Instructions
- 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 tablespoon of butter.
- Add ½ inch pc of ginger and ¼ 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 ½ tablespoon butter to the pan and return the pureed paste to the pan. Cook for 2-3 minutes and add kashmiri red chilli powder, ¼ teaspoon turmeric powder and add 2 tablespoon of tomato puree and 3-4 tablespoon 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.