This dish is a harmonious blend of succulent tandoori chicken marinated to perfection, swimming in a rich, aromatic gravy made with a symphony of spices. Dive into the world of Indian cuisine and let the flavors dance on your palate, creating a memorable dining experience that will transport you straight to the heart of India.
In our home, the aroma of sizzling tandoori chicken and the enchanting spices of the Murg Makhani gravy weave a tale of family gatherings and joyous celebrations. This recipe, passed down through generations, has been the centerpiece of our festive feasts. My children’s eyes light up with delight as they watch the vibrant colors and aromatic spices come together in this culinary masterpiece. It’s not just a meal; it’s a tradition, a connection to our heritage that brings us together in the spirit of shared love and flavorful indulgence.
Why This Indian Butter Chicken Recipe Is A Gem!
Tandoori Infusion: The chicken breasts are marinated in a luscious blend of yogurt, spices, and hot oil, ensuring each bite is infused with the smoky essence of tandoori perfection.
Silky Butter Gravy: A velvety gravy crafted from caramelized onions, ginger, garlic, and a medley of spices, providing a luxurious backdrop to the succulent tandoori chicken.
Culinary Fusion: The dish seamlessly combines traditional Indian flavors with a contemporary cooking approach, resulting in a memorable and accessible recipe for home cooks.
Versatile Serving: Whether you’re hosting a gathering or enjoying a cozy family dinner, this Butter Chicken is a crowd-pleaser that pairs perfectly with naan, rice, or even a simple salad.
Ingredients:
Shredded Tandoori Chicken:
300 grams or 2 thick chicken breasts (about 0.66 lb)
1/2 cup yogurt
1/2 tsp salt
1/2 tsp chilli powder
1/2 tsp roasted cumin powder
1/2 tsp turmeric powder
2 tbsp hot oil
1 tsp grated ginger
1 tsp grated garlic
1 tbsp regular salted butter (15 grams)
Butter Chicken (Murg Makhani) Gravy:
6-7 tbsp regular salted butter
1 1/2 cup thinly sliced red onions (about 200 grams)
1 tsp grated ginger
1 tsp grated garlic
4 cups roughly chopped tomatoes (about 500 grams)
Salt to taste
1 tsp chilli powder
1 tsp coriander powder
1 tsp garam masala
1 cup water
1/4 cup cream
1/4 cup kasoori methi (dried fenugreek leaves)
Directions:
Tandoori Chicken Marinade: Mix all marinade ingredients, coat chicken, and refrigerate for 50-60 minutes.
Butter Chicken Gravy: Caramelize onions, add ginger, garlic, tomatoes, and spices. Cook until thickened. Let it cool for 15-20 minutes.
Shredded Tandoori Chicken: Roast marinated chicken in a preheated oven, shred, and mix in the marinade. Cook for an additional 5-7 minutes.
Blended Gravy: Blend the cooled onion-tomato mix, return to the pan, add water, and simmer for 2-3 minutes.
Assembling: Add shredded chicken, kasoori methi, cream, remaining butter. Mix well and cook for 1-2 minutes. Serve hot.
Notes:
For a vegetarian option, substitute paneer or tofu for chicken. Adjust the spice levels to your liking, and enjoy the dish with your favorite Indian bread or rice.
Indian Butter Chicken
Ingredients
Shredded Tandoori Chicken:
- 300 grams or 2 thick chicken breasts about 0.66 lb
- 1/2 cup yogurt
- 1/2 tsp salt
- 1/2 tsp chilli powder
- 1/2 tsp roasted cumin powder
- 1/2 tsp turmeric powder
- 2 tbsp hot oil
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 tbsp regular salted butter 15 grams
Butter Chicken (Murg Makhani) Gravy:
- 6-7 tbsp regular salted butter
- 1 1/2 cup thinly sliced red onions about 200 grams
- 1 tsp grated ginger
- 1 tsp grated garlic
- 4 cups roughly chopped tomatoes about 500 grams
- Salt to taste
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 cup water
- 1/4 cup cream
- 1/4 cup kasoori methi dried fenugreek leaves
Instructions
- Tandoori Chicken Marinade: Mix all marinade ingredients, coat chicken, and refrigerate for 50-60 minutes.
- Butter Chicken Gravy: Caramelize onions, add ginger, garlic, tomatoes, and spices. Cook until thickened. Let it cool for 15-20 minutes.
- Shredded Tandoori Chicken: Roast marinated chicken in a preheated oven, shred, and mix in the marinade. Cook for an additional 5-7 minutes.
- Blended Gravy: Blend the cooled onion-tomato mix, return to the pan, add water, and simmer for 2-3 minutes.
- Assembling: Add shredded chicken, kasoori methi, cream, remaining butter. Mix well and cook for 1-2 minutes. Serve hot.
