Butter Chicken Masala | Easy Butter Chicken | Murgh Makhani

Butter chicken masala, is one among the classic and best dishes of India. It has a rich buttery flavor, and creamy texture with a mildly spiced base. Today am going to discuss the easy version of butter chicken which I have been following for a long time. This recipe is one which I tried years back relying on my basic instincts and it was a hit at home, so I've treasured the recipe and keep repeating it very often. It is easier than the authentic version and saves much more time and needs only some basic ingredients along with cream and butter. I haven't used cashews or curd / yogurt here but still the masala will taste great just like the restaurant versions. There are no artificial colors too in this recipe, the tomatoes are just enough to give a bright appetizing color to the masala. Try once and am sure this recipe won't fail you. Dried fenugreek leaves, tomatoes and butter are the most important ingredients that you'll need to get the perfect butter chicken, so try not to compromise on these. Believe me, even without cream the dish tastes great, many times I have skipped cream and have not found much difference. I also usually replace chicken with paneer or tofu in the same recipe, to prepare the easy paneer butter masala and know what? that's a hit too, at home. Butter chicken can be served with naan, roti, poori, rice and even with crispy dosas it tastes great! 

INGREDIENTS

Serves one person 
Total Preparation Time - 30 minutes 

1. Boneless Chicken - 150 grams 
2. Big onions - 2 
3. Tomato - 2 (Ripe ones) 
4. Red chilli powder - 2 teaspoons 
5. Coriander powder - 2 teaspoons 
6. Turmeric powder - 2 pinches 
7. Garam masala - 3 pinches 
8. Grated ginger - 1/2 teaspoon 
9. Garlic - 2 cloves/pods (Grated) 
10. Kasoori methi / Dried fenugreek leaves - 4 pinches 
11. Fresh cream - 100 ml 
12. Milk - 100 ml 
13. Salt - As per taste
14. Sugar - 1 teaspoon (if your tomatoes are already sweet then skip adding sugar)
15. Bay leaves - 1 leaf 
16. Butter - 4 tablespoons 

PREPARATION METHOD

• Wash chicken pieces well in water and drain. Chop into smaller cubes and set aside. 
• Peel onions and chop into four. Wash and chop tomatoes into four. To a mixer/blender add the chopped onions, chopped tomatoes and grind into a fine paste. 
• Now place a pan on flame, add 3 tablespoons of butter, after it starts melting, tear and add the bay leaf and saute for a few seconds. (see that it is on low flame mode) 
• Add grated ginger, garlic and saute for a minute. 
• Now add the ground onion tomato paste, add some salt and stir well. Cook well on low flame, stirring occasionally until the raw smell leaves. Then cook for a few more minutes until the paste thickens well and smells like its a bit caramelized. But see that the paste does not get burnt. This may take a few minutes. 
• Now add red chilli powder, coriander powder, turmeric powder, garam masala and saute well. Sprinkle some water and cook for a few minutes.
• After the raw smell leaves add sugar and stir well. 
• Add kasoori methi and stir well. (just crush/rub kasoori methi between your fingers and use it)
• Now add chicken, water (approximately 100 ml), milk and stir well.  
• Check for salt and add if needed. 
• Now cover with a lid and cook on low flame until the chicken becomes tender and soft. 
• Once the chicken gets cooked add fresh cream, stir well. Switch off the flame. 
• Garnish with a spoon of fresh cream, a tablespoon of butter and serve!!

TIP 1: Always see that the tomato onion paste has got cooked well, then proceed with the recipe to get the best butter chicken. 

TIP 2: Adjust water according to the consistency you need. I like a creamy thick version so have used little water. 

TIP 3: Along with milk you can also add cashew paste or almond paste. Just soak 8 to 10 the nuts you use in warm milk and grind it. If using almonds just peel of the skin after soaking before use. Reduce quantity of cream when using cashews or almonds.

TIP 4: You can also add saffron to the dish. Just add 2 pinches of saffron threads to 2 tablespoon warm milk and add it along with milk. 

TIP 5: Never cook butter chicken on high flame, the ingredients we use will easily get burnt, so always cook on a lower flame and see that you do not leave the curry unnoticed. 

Finger-licking rich and creamy Butter chicken is now ready!! Serve with your favorite main dish and enjoy!!