Delhi Wala Butter Chicken | Murgh Makhani | Mughlai Butter Chicken | Restaurant Style Butter Chicken | Dhaba Style Butter Chicken | Creamy Butter Chicken | Rich Creamy Gravy Recipe | Rich Creamy Gravy Chicken | How To Make Butter Chicken | Delhi Butter Chicken | Moti Mahal Restaurant Butter Chicken | Moti Mahal Butter Chicken | Darya Ganj Butter Chicken | दिल्ली वाला बटर चिकन | Butter Chicken Kaise Banate Hain <br /><br /><br />Butter chicken, traditionally known as murgh makhani is an Indian dish. It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste.<br /><br />Rich Creamy Gravy Butter Chicken Recipe only at Swaad Anusaar <br /><br />ज़ायकेदार और मज़ेदार दिल्ली वाला बटर चिकन रेसिपी only at Swaad Anusaar <br /><br />Enjoy the Butter Chicken with Lachha Paratha, Naan, Tandoori Roti, Jeera Rice, etc.<br /><br />Serves - 6-7<br /><br />Ingredients:<br />Marination of Chicken<br />chicken (boneless)- 1 kg<br />Hung curd- 3-4 tbsp<br />ginger garlic paste- 1 1/2 tbsp<br />salt (as per taste)<br />kashmiri red chili powder- 1tbsp<br />turmeric- 1 tbsp<br />coriander powder- 2 tbsp<br />cumin powder- 1tsp<br />tandoori masala or garam masala- 1 1/2 tbsp<br />mustard oil- 1tbsp<br />Juice of 1 lemon<br /><br />How to make gravy for chicken:<br />oil- 1 tbsp<br />Butter - 1 tbsp<br />onion- 2<br />tomatoes- 750gm<br />salt (as per taste)<br />melon seeds- 2tbsp<br />cashews- 1/4th cup<br />Black Cumin Seeds (shahi zeera)- 1/2 tsp<br />green cardamoms- 3-4<br />Water (as required)<br /><br />How to grill chicken:<br />Oil - 2-3 tbsp<br />coal- for smoke<br /><br />How to make Butter Chicken:<br />Oil - 2 tbsp<br />Butter - 2 tbsp<br />ginger garlic paste- 1 tbsp<br />salt (as per taste)<br />kashmiri red chili powder- 1tbsp<br />turmeric- 1/2 tsp<br />coriander powder- 1tbsp<br />tomato ketchup- 1tbsp<br />Water (as required)<br />garam masala- 1tsp<br />sugar - 1 tsp<br />Dried Fenugreek Leaves - 1/2 tsp<br />Fresh cream- 1/3rd cup<br /><br />
