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Butter chicken recipe by ajccooks

Authentic Butter chicken

The Culinary Philosophy of Butter chicken (Murgh Makhani)
Butter chicken, known traditionally as Murgh Makhani, is one of the iconic staples of modern Indian gastronomy. Born in the kitchens of Old Delhi mid-century, this dish celebrates the harmony between charred, high-heat marination and a luxurious, silk-textured gravy.
To achieve an authentic restaurant-quality finish at home without a traditional clay tandoor oven, we employ two critical techniques:
The Double-Marination Technique: The initial acidic marination tenderises the meat fibres while drawing out excess moisture; the second yoghurt-based marination seals in aromatics and creates a caramelised crust when seared.
The Dhungar (Charcoal Smoked) Method: Burning live hardwood charcoal inside the sealed bowl infuses the raw chicken with the distinct smoky aroma typically imparted by a commercial tandoor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, South Asian
Ingredients Method

Ingredients
  

First Marination
  • 1 kg boneless chicken thighs
  • 1 tsp ginger-garlic paste
  • 1 tsp Kashmiri chilli powder
  • ⅓ tsp turmeric powder
  • 1 tsp lemon juice
  • Salt (to taste)
Second Marination
  • 2 tbsp cooking oil
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp homemade freshly ground garam masala powder
  • 1 tsp ginger-garlic paste
  • 2 tbsp yoghurt
  • Salt (to taste)
The Makhani Sauce Base
  • 3-4 medium tomatoes
  • 1 medium onion
  • ¼ cup cashew nuts
  • 3-4 garlic cloves
  • 3-4 thinly sliced pieces of ginger
  • 1 green chilli
  • 3-4 green cardamoms
  • 3-4 cloves
  • 1 inch cinnamon stick
  • 2-3 bay leaves
  • 2 tbsp oil or butter
  • ½ tsp Kashmiri red chilli powder
  • 1/3 cup Hot water (as needed)
  • Salt (to taste)
The Charcoal Infusion
  • 1 piece of live charcoal
  • ½ tsp ghee or cooking oil
The Butter Chicken Gravy ( Finishing & Emulsion )
  • 3-4 tbsp butter
  • ½ tbsp Kashmiri red chilli powder
  • 1 tbsp roasted kasoori methi (dry fenugreek leaves)
  • ½ cup cream
  • Salt (to taste)
Garnish
  • 1 tbsp Double Cream (for drizzling)
  • Fresh coriander leaves

Method
 

Prepare and Marinate the Chicken
  1. Cut the chicken pieces into your desired size. Boneless chicken thighs are ideal, though you can use a whole chicken cut into pieces or boneless breast. Place the chicken into a large mixing bowl and add the turmeric powder, Kashmiri chilli powder, salt, ginger-garlic paste, and lemon juice. Mix thoroughly to ensure the chicken is well coated, then set aside while you prepare the next stage.
The Second Marination
  1. In a separate bowl, combine the 2 tablespoons of cooking oil with the Kashmiri chilli powder, cumin powder, garam masala powder, coriander powder, salt, garlic paste, ginger paste, and yoghurt. mix until everything is completely blended into a smooth paste. Pour this over your chicken and mix well until every piece is richly coated.
Infuse Smoky Tandoori Flavour (Dhungar Method)
  1. To achieve an authentic restaurant-style smoky flavour at home without a tandoor oven, make a small well in the centre of the marinated chicken. Place a small stainless steel dish, or a makeshift bowl fashioned from kitchen foil, into the well.
  2. Heat your piece of charcoal over an open flame until it is burning red. Carefully place the hot charcoal into the small dish. Immediately pour the ghee or oil directly over the coal and quickly cover the bowl with a tight-fitting lid or foil. Leave it to absorb the smoke for 8 to 10 minutes. Do not leave it for too long, or the smoky flavour will overpower the spices. Once finished, carefully remove and safely discard the charcoal.
Prepare and Blend the Gravy Base
  1. Chop the tomatoes into small pieces, slice the onion, smash the ginger and garlic, and slit the green chilli in half.
  2. Place a pan over a medium heat and add 2 tablespoons of oil. Add the prepared vegetables along with the cashew nuts, cloves, cardamom, bay leaves, cinnamon stick, salt, Kashmiri chilli powder, and a splash of hot water. Cook for 5 minutes, or until the tomatoes have completely softened.
  3. Before proceeding, it is crucial to remove the bay leaves, cinnamon stick, and all of the whole spices. Because this is a home-sized portion, leaving the whole spices in the blender will turn the dish bitter. Allow the mixture to cool slightly, then transfer the remaining mixture to a blender and blitz until entirely smooth. Pass the blended mixture through a strainer to yield a silky, velvety paste. Add a splash of water to the blender jar to wash out the remaining sauce and pour it through the strainer so nothing goes to waste.
Sear the Chicken
  1. Heat a pan or griddle over a medium-to-high heat and brush the surface with a little oil. Add the marinated chicken pieces to the pan and cook on a low-to-medium heat for 4 to 5 minutes on each side. Once the chicken is 90 per cent cooked, remove it from the pan and set it aside.
Roasting the Kasoori Methi
  1. Place a dry frying pan over a low heat. Add the kasoori methi (dry fenugreek leaves) and gently dry roast for 2 to 3 minutes until aromatic. Set aside for the final steps.
Bring the Butter Chicken Together
  1. Place a large pan over the heat and add the 3 to 4 tablespoons of butter. Once melted, add the ½ tablespoon of Kashmiri chilli powder and stir continuously for exactly 30 seconds-no longer, or the chilli will burn and turn bitter.
  2. Immediately pour the strained tomato and cashew nut paste into the pan. Cook for 3 to 5 minutes over a medium heat, stirring continuously to prevent the sauce from catching on the bottom of the pan.
    Add the seared chicken pieces and simmer gently for another 3 to 5 minutes so the chicken absorbs the flavour of the gravy.
  3. Sprinkle the roasted kasoori methi, which will instantly impart a beautiful aroma to the dish, and mix well. Finally, lower the heat and pour in the heavy cream. Stir gently until fully incorporated and remove from heat. Avoid boiling after adding cream so the emulsified fats do not separate.
Chef's Presentation & Service
  1. Pour the finished Butter Chicken (Murgh Makhani) into a pre-warmed copper or ceramic serving balti. Garnish with a refined swirl of double cream, a scatter of fine ginger juliennes (if prepare), and fresh coriander leaves.
    Serve hot alongside steamed long-grain basmati rice or your choice of freshly baked Indian breads such as garlic butter naan or paratha.
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