Butter chicken recipe, easy and quick (no onion) Indian butter chicken video tutorial. Punjabi murgh makhani is an all time favourite Indian curry and is best served with roti, naan, or rice. I have already shared two butter chicken recipes ; restaurant style butter chicken and butter chicken masala both are equally good and are the most popular recipes on this site.
Let me talk a little bit about this butter chicken.... this curry does not need any onions...yes!! a no onion yet creamy and thick gravy! Bachelors are you listening? this curry is for you, make this and take credit...
Yesterday, my dad (achachen) made a surprise visit and I was lucky that there was some chicken in the freezer and I raked my sleepy (ageing!) brain to make something special for him to be served with roti and finally this butter chicken recipe pop up and with no onions to peel and slice .... I decided to make....and immediately thawed the frozen chicken and marinated with curd/yogurt...by the time; I made roti and jeera rice (Nidhi loves it and as she was home for the weekend, I couldn't deny her fav..), my chicken was marinated and I just had to heat some butter, lightly fry the chicken and again heated some more butter and fried ginger and garlic paste.....threw in the chilli powder, and the tomato puree....etc etc...I mean in just about 20-25 mins...my "special butter chicken was on the table" to the delight of my achachen.
Okay! back to the recipe, pls watch my video tutorial....and don't forget to give a thumbs up!
Chicken: 750 gms
Curd: 3 tbsp
Salt: 1 1/2tsp
Kashmiri chilli powder: 1 tsp
Turmeric powder: 1/4 tsp
Tomatoes: 4, pureed.
Butter: 4 tbsp (divided)
Ginger- Garlic Paste: 2 tbsp
Kasuri methi: 1 tsp
Kashmiri chilli powder: 1 1/2 tsp
Turmeric powder: 14 tsp
Garam masala: 1/2 tsp
Water: 1 1/2 cups
Fresh cream: 1 tbsp
Sugar: 1 tsp
Coriander leaves to garnish
Marinate chicken with curd, salt, Kashmiri chilli powder, turmeric powder, and keep it in the refrigerator.
Add tomatoes into a blender and make a puree. You can strain the tomatoes to remove the skin n seeds.
Heat a kadai, add in butter and once the butter is melted add in the chicken pieces and lightly fry and remove them to a plate.
Heat another kadai with butter and lightly fry the ginger and garlic and the raw flavour has diminished; add in the Kashmiri chilly powder and turmeric powder, lightly fry for a minute. Add in tomato puree and salt. Allow this to boil.
Add in kasuri methi and garam masala. Add in water and allow it to boil, add in the chicken pieces and cover and cook the chicken.
Once the chicken is cooked, simmer for 5 minutes and then add in sugar and chopped coriander leaves. Lastly, drizzle in cream and mix and sprinkle some more chopped coriander leaves...and serve.
When you serve, drizzle a little fresh cream on top and it will look very restaurant style!
PS: More tips on the video :)