Butter Chicken or Chicken Makhani is one of the most popular chicken dish originated in Delhi, India. This would be the favourite dish for many of us❤
When I searched about the origin of this dish, I found something interesting. The dish was developed in 1947 by the founders of Moti Mahal Restaurant, Delhi. They made it by using the leftover chicken in a creamy, buttery, mildly spiced tomato sauce.
The authentic style of making butter chicken requires the following steps- marination, grill or frying, cooking in a rich-creamy-buttery tomato sauce and adding fresh cream in the end to give some more richness to the gravy.
The recipe I have shared today follows the same steps as above. Though the recipe includes many steps, it’s worth trying because it ends up in a mouth-watering, restaurant-style dish!!
This butter chicken goes well with naan, chapati, jeera rice, basmati rice, paratha etc..,

INGREDIENTS

Marination:
- Boneless chicken- 500 gms
- Ginger garlic paste- 1 tsp
- Red chilli/Kashmiri red chilli/paprika powder – 1 tsp
- Jeera powder- 1 tsp
- Fennel seeds powder- 1 tsp
- Pepper powder- 1/4th tsp
- Yogurt- 2 tbsp
- Lemon juice- 1/2 lemon
- Salt- as needed.
For Gravy:
- Onion- 1 medium sized ( 1 cup, finely chopped)
- Tomato- 3 big( finely chopped)
- Red chilli/Kashmiri red chilli/ paprika powder- 1 tsp
- Butter- 3 cubes
- Ginger garlic paste- 1 tsp
- Garam masala- 1/2 tsp
- Cashews- 10
- Kasuri Methi- 1 tsp
- Fresh Cream- 2 tbsp
- Salt- as needed.
PROCEDURE
Clean the chicken well and cut it into cubes as shown in the picture.
Marination:




Frying:



For Gravy:


















TIPS
- 1 tsp of sugar can be added if you would prefer.
- Using kashmiri red chilli powder gives good colour.
- Tomato paste should be grinded to fine smooth paste in mixer. If not, the paste should be sieved before using it for gravy.