Butter Chicken (Murgh Makhani) Recipe by Chefs Priya and Nisha

Delicious Butter Chicken (Murgh Makhani) Recipe

Butter Chicken (Murgh Makhani) Recipe

Chef Priya: "Hey, Nisha! Butter chicken, or Murgh Makhani, is one of those classic dishes everyone loves. What do you say we show our viewers how to make the best version of this creamy, spiced delight?"

Chef Nisha: "I’m all in, Priya! There’s something magical about marinated chicken cooked in a rich, buttery sauce. Let’s get started!"

Ingredients:

For Marination:
- 500g chicken (boneless, cut into pieces)
- 1/2 cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tbsp garam masala
- Salt to taste
For Gravy/Sauce:
- 2 tbsp butter
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes, pureed
- 1/4 cup cashew paste (blend cashews with water to make a paste)
- 1/2 cup cream
- 1 tsp garam masala
- 1 tsp kasuri methi (dried fenugreek leaves)
- Salt to taste
- Fresh coriander leaves for garnish

Steps:

Chef Priya: "Alright, Nisha, let's start with the marination. Take 500g of chicken, boneless, and cut into pieces. We'll need to mix it with some yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and of course, a pinch of salt. Let's make sure everything is nicely coated!"

Chef Nisha: "That sounds delicious already, Priya! After you mix it all, cover the bowl and let it marinate in the fridge for at least 2 hours—overnight is even better. The longer it sits, the more flavorful it gets!"

Chef Priya: "Exactly! Now, while the chicken is marinating, let’s focus on cooking it. You can grill it, bake it, or even cook it in a pan. I prefer a pan for that perfect charred look. Just cook it for about 10-12 minutes until it’s nicely charred on the outside and cooked all the way through."

Chef Nisha: "Mmm, that smell of grilled chicken is just amazing, Priya! Now that the chicken is ready, we can move on to the gravy. First, melt about 2 tablespoons of butter in a pan over medium heat. Once that’s melted, we add a finely chopped onion. Let’s cook it until it’s golden brown and aromatic."

Chef Priya: "Yes, Nisha! The onion is going to give the gravy that deep, savory flavor. Once it’s golden, toss in 1 tablespoon of ginger-garlic paste. Cook that for about a minute—just enough to bring out all the beautiful flavors!"

Chef Nisha: "Now for the tomatoes! Add about 2 medium tomatoes, pureed. Let’s cook them for about 5-7 minutes, until the oil starts to separate from the mixture. You’ll know it’s ready when it looks nice and thick."

Chef Priya: "That’s right! Now, here comes the magic: the cashew paste! Add about a quarter cup of cashew paste—this will give our sauce that creamy texture. Stir it in, and now we’re ready to bring in the spices!"

Chef Nisha: "We’re almost there! Add 1 teaspoon of garam masala and 1 teaspoon of kasuri methi, and stir well. The aroma of these spices is going to make your kitchen smell amazing!"

Chef Priya: "It’s smelling so good already, Nisha! Now, let’s add the chicken into this luscious gravy. Toss the cooked chicken in and mix it well, making sure each piece is nicely coated in that rich sauce. Let it simmer for about 5-7 minutes to let the flavors blend."

Chef Nisha: "I can’t wait to see how it turns out! Now, for the final touch—add 1/2 cup of cream. Stir it in, and let it cook for another 2-3 minutes. This will make the sauce super smooth and creamy!"

Chef Priya: "That looks absolutely gorgeous, Nisha! Time to garnish with some fresh coriander leaves. There you have it—Butter Chicken, ready to be served with naan or basmati rice!"

Chef Nisha: "Priya, this is perfection! The creamy, spiced sauce with that perfectly cooked chicken… It’s going to be a hit with everyone. Butter Chicken truly is comfort food at its finest!"

Chef Priya: "Totally agree, Nisha. Enjoy it with your family, friends, or on any special occasion. Everyone will love this dish!"