Restaurant style butter chicken | How to make perfect butter chicken | Murgh makhani | Foodworks |

Foodworks,
Authentic butter chicken, which is also known as murgh makhani is the most famous Indian curry diah served in all Indian restaurants all over the world. Chicken tikka masala and butter chicken both are similar dishes. Butter chicken has a milder and creamier taste while chicken tikka masala has a spicier and tangy taste. And butter chicken originated from North india mean while chicken tikka masala is a British based dish.
Butter chicken is a delightful dish with the combination of sweet and tangy taste loaded with flavors and the texture is creamy smooth. Unlike other Indian curry recipes, the base of this delicious chicken curry is Tomato. It is a traditional Indian dish in which the soft and tender cooked chicken tossed in a spices and flavor infused creamy sauce.
The preparation starts with marinating the chicken with hung curd or yogurt, lemon juice and Ginger garlic paste. The chicken must be marinated atleast for 30 minutes to achieve the soft texture. After that the chicken has to be shallow fried with butter and oil. Next step is to make the tomato based sauce which has the perfect amount of spices, herbs, onion and cashews. This sauce or gravy is being cooked with butter until we get the desired consistency then the tender cooked chicken is being tossed in this gravy. Final step is to add fresh cream, dried methi leave (Fenugreek leaves) and chopped coriander leaves. Add more butter for extra taste and flavor.
Butter chicken is one of the most famous delicious Indian curry which can be served with any flavoured rice dishes such as Jeera rice and kashmiri pulao. Even with fluffy cooked basmati rice we can enjoy this curry. Butter chicken will go well with any flat bread items like romali roti, naan, butter naan, paratha, chappati or parota.
Please try this dish and share your experience.

Ingredients:

Marinade :

Chicken 750 Grams
Salt 1
Lemon juice (From 1/2 lemon)
Curd or yogurt 1 Tbsp
Ginger &Garlic paste 1 Tsp
Chili powder 1 Tsp
Coriander powder 1 Tsp
Garam masala powder 1/2 Tsp

To fry:
Butter 1 Tbsp
Oil 1 Tbsp

Sauce:
Onion 1 Chopped
Tomato 3 Chopped
Green chili 1 or 2
Garlic 5-6 Cloves
Ginger (A small piece)
Cashews 4-5
Coriander leaves
Cumin seeds 1/2 Tsp
Cloves 4
Cinnamon stick 1
Cardamom 3
Bay leaf 1
Butter2 Tbsp
Chili powder 1 Tsp
Water (As needed)
Salt
Dried fenugreek leaves 2 Tsp
Fresh cream 2 Tbsp
Coriander leaves (Chopped)

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