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Makhanwala Murgi (Butter Chicken)

Prep Time4 hrs 20 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: butter chicken, chicken, gravy
Author: Bhagya Suvarna

Ingredients

  • 1 kg Chicken Cut into big pieces
  • 150 gms Butter

For Marinade Paste

  • 6 cloves Garlic
  • 1/2 tsp Ginger Paste
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Chilly Powder
  • 1/2 tsp Garam Masala
  • 2 nos Green Chillies
  • 1 cup Curd
  • Salt to Taste

Masala Paste Ingredients

  • 2 nos Onions Chopped
  • 8 cloves Garlic
  • 1 stick Cinnamon
  • 4 nos Chilles
  • 2 tbsp Coconut Grated
  • 3/4 tsp Cumin Powder
  • 1/2 tsp Garam Masala
  • 3 nos Cloves
  • 2 nos Cardamoms
  • 1 piece Ginger
  • 1/2 tsp Chilly Powder
  • 2 tbsp Almonds
  • 1/4 tsp Nutmeg
  • 1 tsp Coriander Powder
  • 2 tbsp Coriander Leaves

Instructions

  • Grind all the ingredients of the marinade paste, mix it with the curd.
  • Rub the mixture into the chicken and marinate for 3 to 4 hours
  • Heat 50 gms butter in a pan and fry the onions until it has turned brown in colour.
  • Then add rest of the ingredients of the masala paste one by one.
  • Roast it for a few minutes, remove from fire and cool it
  • Grind the roasted ingredients to a fine paste and keep aside.
  • Take a frying pan and melt 100 gms of butter and add the chicken and fry for a few minutes
  • Then add the ground masala paste and stir fry for a few minutes till it leaves oil or dries up.
  • Add 1/2 cup of hot water. Cover and cook on a slow fire till the chicken is tender.
  • Serve hot with rice, roti or appams.