Punjabi Butter Chicken | Resturant in Delhi

Butter Chicken

This dish is probably the most known Indian dish, popular even outside the country.  It is probably the most ordered chicken dish by foreigners who visit India. Punjabi Butter Chicken recipe has been perfected and passed on to generations and numerous Punjabi restaurants all over India serve it as a specialty. Punjabi Butter Chicken is also known as Murg Makhani. As the name suggests the dish originated in the state of Punjab and made immortal by numerous Punjabis running restaurants all over the world. The dish has an amazing buttery taste which makes you keep longing for more. So here is a simple recipe to make Punjabi Butter Chicken at home.

All you need is

Oil – 2 tbsp

Green Cardamom (ilaychi) – 2

Black cardamom (Badi ilaychi)- 1

Cloves (laung)- 2

Cinnamon stick (dalchini)- 1 inch piece

Onion-1 cup

Ginger garlic paste – 1 tsp

Tomato puree – 1/2 cup

Butter – 2 tbsp

Curd- 2 tbsp

Cashew nut paste – 2 tbsp

Kashmiri red chili powder – 1 tsp

Garam masala – 1 tsp

Tandoori masala – 1 tsp

Chicken – 1/2 kg

Salt to taste

Fresh cream – 1/2 cup

Kasturi methi – 1 tsp

Punjabi Butter Chicken Recipe

Heat oil in a pan.

Add cloves, black cardamom and green cardamom in the  oil.

Add onions and fry till golden brown.

Add ginger garlic paste and fry for a minute.

Add tomato puree and fry for a minute.

Remove the pan from heat and set aside the masala cool.

Grind the masala in a grinder to make a smooth paste.

Add butter in the same pan.

Add the grounded masala.

Add curd and cook for a minute.

Add cashew nut paste, Kashmiri red chili powder and garam masala powder

Cook for 2-3 minutes

Add little water if required

Add chicken and salt and a cup of water

Cook till chicken is done

Add fresh cream

Add kasturi methi

Serve hot with naan