Butter Chicken , also known as Murg Makhani, is a very rich and popular dish with everyone and every age group! My sons know this as ‘chicken with the red curry’ and enjoy it to the hilt. Considering how often we make it at our home, we have to make it a little more healthy without compromising on the taste. Butter Chicken is one of those dishes that very few resturaunts get wrong…every cook or chef has his or her own little variations which makes their dish unique and yet, fantastic. Murg Makhani is a dish that has wonderful flavor and a rich and creamy texture. You will surely fall in love with it!
For a detailed recipe, click HERE.
0 thoughts on “Butter Chicken (Murgh Makhani) How-to Video”
I made the butter chicken turned out great but one question what if I want more gravy do I add more cream or can I add milk or water and when would I add this.
For more gravy, you can more cream, milk or water. Adding milk or water will thin down the gravy a bit. If you add decide to add water or milk, add it to the chicken and allow it to come to a boil before adding the cream. You may also have to adjust the spices to compensate for the additional liquid.
Hi , I Tried the butter chicken and it just turned yummy . i dont eat non veg but my husband does and he just loved it . Thanks for this great recipe .
Regards , Trupti
Butter Chicken is usually a very rich dish and is cooked with a lot more butter than what we have used. We make an attempt to show how to bring traditional foods to your everyday table.
Question- why is the dish called “butter chicken” – I noticed that butter is not one of the main ingredients – I think you only used a couple of tablespoons?
Looks delicious. I haven’t explored my Indian food in my kitchen, but I LOVE TO EAT Indian food! Tagged to try.
Girls I’ve been a subscriber on YouTube for a number of months.
Thanks for this great recipe. While I don’t have whole cardamom or green caradmom or enough masala on-hand, I look forward to stocking my entire pantry with outstanding Indian spices such as these.
I just can’t wait for you two to really ‘hit your stride’ and especially your editor who is a little generous with the length of some of the cuts. Some youtube chefs are able to produce an entire meal in ten minutes but most of the difference in your case should be considered on the post-production side.
I hope you can appreciate this attempt at constructive criticism, I am purely and with genuine intentions, simply attempting to help. Thanks for the opportunity, and thanks again for the great videos. I hope you’ll do them FOR EVER!!!!
Hank, From the Bank.