Easy Butter Chicken | Home Made Butter Chicken | Restaurant Style Murgh Makhani
1/2 kg chicken, boneless cubes
2 tbsp oil
2 tsp ginger-garlic paste
150- 250g tomato puree
Red chilli powder to taste
1 1/2 tsp turmeric powder
2 tsp curry powder
11/2 tsp garam masala
Salt to taste
Red food colour (Optional)
1-2 tbsp dry fenugreek leaves
150g cream (Use thick or thin cream according to your taste).
Some fresh ginger for garnish
Add red chilli powder, turmeric powder, curry powder, and garam masala in a small bowl.
Mix well and keep that aside.
In a large pot, heat oil (Do not overheat).
Add ginger-garlic paste and chicken.
Fry the chicken on high heat for a minute or until the chicken, changes colour to white.
Next, add butter, mix well, and add tomato puree and salt.
Stir on medium heat for 2-3 minutes.
Add mixed masala powder, and stir again.
Cook the chicken until the oil separates.
Add the fenugreek leaves to the chicken.
Now add cream and mix well.
Cook it for one more minute.
Garnish with ginger and serve hot with rice or bread.
Note: Add extra curry powder and chilli powder if you like spicy.