Butter Chicken (Murg Makhani) – Quick & Easy!

This recipe for Butter Chicken is extremely simple with just 4 main ingredients - Tandoori chicken, tomatoes, butter, and fresh cream. The gravy is tart, slightly sweet, and has a wonderful smoky flavor. There is no chopping and frying of onions.
Butter chicken originated as a way to use left-over Tandoori Chicken. In my opinion it is a wonderful way to take the left-over chicken, which usually dries out the next day and therefore does not taste so good, and turn it into a whole new dish which is a universal favorite. I usually make extra tandoori chicken just to make Butter chicken the next day! You can go from pieces of Tandoori chicken (leftover or made just for this dish) to Butter chicken on the table in 15 minutes!

Butter Chicken (Murg Makhanwala or Murg Makhani) is similar to Chicken Tikka Masala in looks and the ingredients. But there are some significant differences. Butter chicken is made with bone-in chicken pieces (deboned or not) as opposed to boneless Tandoori chicken Tikka. The texture of the chicken is therefore different in both cases. The gravy ingredients are the same – butter, tomato, fresh cream but the proportions are different. My Butter chicken is buttery in flavor, with cream being used just to tone down the tomato, while in the Chicken Tikka Masala cream is a key ingredient in the gravy base. Check out my Chicken Tikka Masala, Tandoori Chicken, and Chicken Tikka videos for more details. The links are down below

This is a thick gravy that can be served with roti and a vegetable curry or salad. If you prefer rice, my simple pulao ( link below) or steamed rice is a good accompaniment.

Related links
Chicken Tikka masala
   • Chicken Tikka Masala - Better than a ...  
Chicken Tikka
   • Tandoori Chicken Tikka – On the pan, ...  
Tandoori Chicken
   • Tandoori Chicken - Smoky and moist on...  
Tandoori Roti
   • Tandoori Roti – No Need to Knead!  

White Pulao
   • A simple vegetable pulao - The perfec...  

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Links to my book
Check out my book on Amazon Kindle The A to Z of Indian Vegetarian Cookery, Demystifying Indian Cuisine Link for amazon.com
https://www.amazon.com/dp/B097ZRMKS9/...

Ingredients: for 4 servings
If your Tandoori chicken is mild, you can increase the seasonings in the gravy.
Tandoori chicken … ~ 4 cups, shredded
Ghee … 2 – 3 tsp
Unsalted butter … 2 + 1 Tbsp
Tomatoes … 10 medium
Raisins … 2 Tbsp (optional)
Garlic … 2 tsp, crushed or paste
Ginger … ½ tsp (~1 Tbsp), slivered
Turmeric … ¼ tsp (optional)
Cumin powder …. ¾ tsp
White pepper … ½ tsp (optional)
Kashmiri chili powder … 1 Tbsp (mild) or
Red chili powder … 1 tsp (hot)
Green chilies … 2 - 4, whole or slit
Garam Masala … ½ - ¾ tsp
Fresh cream … ¼ cup, nominally (more or less to taste)
Salt … ½ - 1 tsp (depending on the Tandoori Chicken)
Sugar … ½ - 1 tsp (optional)
Coriander leaves … 1 Tbsp (garnish)

Process Time line
1. Prep tomatoes and make sauce ... 5 minutes
2. Debone the chicken ... 2 minutes
3. Finish the gravy base … 2 minutes
4. Put it all together … 6 minutes
Total ... 15 Minutes
Chapters
00:00 Intro
01:10 Prep tomatoes & make sauce
04:34 Debone the chicken
05:33 The gravy Base
06:42 Put it all together
09:52 Serve & sample

Music attribution
Sea of Memory by Aakash Gandhi, YouTube Audio library
Waterfall by Aakash Gandhi, YouTube Audio library
Ratatouille's Kitchen - Carmen María and Edu Espinal, YouTube Audio library
Beat56_BeatByShahed_YT
BeatbyShahed
   / djshahmoneybeatz  
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  / imshahed  


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Links to book
Check out my book on Amazon Kindle
The A to Z of Indian Vegetarian Cookery
https://www.amazon.com/dp/B097ZRMKS9/...