A platter of butter chicken is suitable for any occasion. Through this recipe, learn how to make Indian boneless butter chicken.

Indian Butter Chicken Boneless

Popularly known as Murg Makhani, a platter of butter chicken is suitable for any occasion and easily finds its way to every food menu that can boast of authentic Indian delights. A popular North Indian cuisine, butter chicken is actually chicken marinated overnight in yoghurt, along with various Indian spices (like coriander, turmeric, garam masala, lime, cumin, methi, garlic and ginger), and cooked in tomato puree. Its mouthwatering taste can be enjoyed with naan, rotis or steamed rice, which makes it a hot favorite among chicken lovers around the world. Though it seems otherwise, making the chicken dish is not at all a difficult task, provided you have the right recipe with you. This is where we come to your help. In the following lines, we have detailed a very easy recipe for Indian butter chicken boneless, just for you. Go through it and how to make the delicious chicken dish.
How To Make Indian Boneless Butter Chicken (Murg Makhan)
For Marinating
  • 800 gm Chicken (Boneless)
  • 1 tbsp Sour Yoghurt
  • 1tbsp Vinegar/Lemon Juice
  • 1 tsp Coriander Powder
  • 1tsp Cumin Powder
  • 1 tsp Red Chili Powder
  • 2 tsp Ginger
  • 2 tsp Garlic
  • 2 tsp Onion Paste
  • Salt to Taste 
For Gravy
  • 4 large tbsp Butter
  • 2 tsp Fresh Cream
  • 4 Tomatoes (finely chopped)
  • 1 Ginger (finely chopped)
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Black Pepper
  • 1 tsp Red Chili Powder
  • 4-5 Green Chilies (finely chopped)
  • 2 tsp ground Cashew Nuts (optional)
  • Salt and Sugar to taste
  • Fresh Coriander Leaves (for garnish) 
  • Cut the chicken into small pieces. Mix well all the ingredients for the marinade and thoroughly rub the mixture into the chicken pieces
  • Let the marinated pieces stand for a few hours. For best results, marinate the chicken overnight.
  • Heat 2 tsp of butter in a pan. Put the marinated chicken in the pan and cook on a low flame, for about half an hour. See that the chicken doesn’t get charred, but is completely cooked.
  • Next, heat 2 tsp of butter in another pan. Add cumin, coriander, red chili and black pepper powder to the butter and stir fry the mixture for a few seconds, on a low flame. You can also add 2 tsp of cashew nut paste.
  • Add chopped tomatoes, sugar and salt to the mixture and cook (uncovered), on a medium flame, for 5-7 minutes (or till the tomato pieces break and thicken to form a puree).
  • Carefully beat 2 tbsp of cream in a bowl. Now add it to the tomato puree and mix well.
  • Lower the flame and add the cooked chicken, salt, chopped ginger and green chilies to the gravy and mix well.
  • Cook the mixture for another 15 minutes.
  • After 15 minutes, pour the simmering mixture onto a ceramic bowl and add a teaspoonful of butter on top.
  • Garnish the chicken with freshly cut coriander leaves and some cream. Serve hot, with steamed rice, roti, naan or paranthas, as desired.

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