Lightened Butter Chicken


Butter Chicken Recipe | Jamie & Maunika

Video taken from the channel: Jamie Oliver


Butter chicken

Video taken from the channel: Yummyyy y


Easy Butter Chicken

Video taken from the channel: Tasty


Sous Vide BUTTER CHICKEN the BEST Indian recipe I’ve made!

Video taken from the channel: Sous Vide Everything


Restaurant Style Butter Chicken!

Video taken from the channel: Arij Fatyma


Healthy Butter Chicken Recipe with Calorie info

Video taken from the channel: Cook it Out


How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar

Video taken from the channel: Get Curried

2 teaspoons coconut oil 1/2 large onion, diced 1/4 tsp ground turmeric 2 tablespoons butter 2 garlic cloves, minced 1 tablespoon curry powder 1 teaspoon cumin 1/4 teaspoon ground ginger 1/4 teaspoon cayenne pepper 1/2 tsp sea salt 1 cup 1% milk 1/4 cup plain Greek yogurt 1. Sprinkle cut onion and garlic on the bottom of the slow cooker. Place chicken pieces on top.

Pour sauce over that and make sure chicken is covered. Combine melted butter and coconut oil and pour on top of everything in the slow cooker. Place chicken in an ungreased 13-in. x 9-in. baking dish. In a small saucepan, combine the remaining ingredients; bring to a boil. Remove from the heat and pour over chicken.

Heat the butter, add the onion and fry until tender. Stir in the garlic and ginger and cook briefly before adding the chilli powder, turmeric, cumin and garam masala. Stir for a minute before adding the blended and smooth Tomato and brown sugar Season to taste, cover, reduce heat and simmer for 10 minutes.

Deliciously Healthy Lightened Up Butter Chicken Comfort food, like a Chicken & Veggie Casserole, is a household necessity! This lightened up version of a classic butter chicken is perfect on a cold night. Full of immune boosting nutrients this tasty meal is a one dish comfort. In a large pan over medium heat, sautee onions until translucent (about 5 min.) add spices and cook about 1 minute until Stir in coconut milk and tomato paste.

Bring to a boil, reduce heat and let simmer for 5 min. Add chicken. Add the marinated chicken (along with all of the marinade) to the pan.

Sprinkle with brown sugar and cook for 2-3 minutes. Add the yogurt and water, reduce the heat to medium or medium-low, enough to maintain a steady simmer. Let cook for 8-10 minutes, until the chicken.

In walks healthy indian butter chicken through the door. This meal provides with you ALL the flavour, creaminess and fullness of your typical indian restaurant. Butter Chicken In a large skillet on medium heat add in the ghee. Once melted, add in cinnamon and cardamom pods.

Add in minced onion, and saute. Butter Chicken (Murgh Makhani) is one of the most popular curries in the world and yet happens to be one of the easiest! No hunting down hard to find ingredients, this is a Chef recipe that makes the most incredible curry sauce..

The chicken is incredibly tender and injected with flavour from a yogurt marinade, and the Butter Chicken.

List of related literature:

If you want to produce a slightly lighter version of this recipe, you can remove the skin from the chicken before soaking it in the buttermilk.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Melt ¼ cup butter in a large skillet over medium-high heat; add chicken, and cook 5 minutes or until lightly browned, tossing frequently.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Melt the butter in an ovenproof skillet over medium-high heat, and brown the chicken breasts about 3 minutes on each side.

“Romanian Cookbook” by Community Center Romanian, Romanian Community Center of Sacramento
from Romanian Cookbook
by Community Center Romanian, Romanian Community Center of Sacramento
Reflection Pub., 2010

Method Heat the butter in a sauté pan, season the chicken and when the butter is just turning brown, add the chicken and colour quickly on both sides.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

In a large, heavy pot make a roux with the butter and flour, cooking slowly and stirring constantly until it’s a reddish russet brown, about 20 to 30 minutes.

“Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook” by Howard Mitcham
from Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook
by Howard Mitcham
Arcadia Publishing, 2013

We then put the chicken into the preheated skillet skin side down and cooked it until the skin was golden brown.

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

Heat the oil in a large skillet over medium-high heat and brown the chicken on all sides; transfer to a plate.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

Heat 2 tablespoons of the oil over medium-high heat in a large nonstick skillet and add half the chicken in one layer.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Season the skin of the chicken breasts and place them, skin side down, in the butter and cook for about 10 minutes until the skin is crispy.

“Recipes from my Mother for my Daughter” by Lisa Faulkner
from Recipes from my Mother for my Daughter
by Lisa Faulkner
Simon & Schuster UK, 2012

When the butter stops foaming, add the chicken breasts and brown on each side (do not overcrowd the pan—you may have to do this in two batches).

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Man will not live by bread alone but by every Word that comes from the mouth of God. Matthew 4:4

    We must be willing to turn from sin to receive Jesus forgiveness, and to know and live out his teachings. He who does the will of God abides for eternity 1 John 2:17 NKJV ��

  • I made the exactly the same and my family loved it and i got a lot appreciation for this. Woww I totally recommend you all to make. Literally easy to make. I am not professional or I cook frequently. I cook in ages and ofcourse being not an expert this was too easy. Just do it accordingly

  • Hi! I just wanted to say thank your for the recipe! I live in a small town and we used to have an amazing Indian restaurant down the road that my husband and I frequented once a week. Unfortunately it closed down and we have been cooking our way through our favorite recipes. This has been the best chicken makhani recipe we have tried. Also a great use of our home grown tomatoes. We’ve tried it with ghee and coconut cream as well and it was just as tasty!

  • Really good recipe! A winner for dinner! Few issues with the written recipe the amount of gravy for chicken is way too less so scale up the gravy. Also don’t be too generous with the chilli powder and sugar (it says TBSP in the recipe, but I find it more useful to work is tsp ). Have to use “andaaza” for this. Other than that, brilliant ✨

  • Tip instad of leaving big chunks of onion in the sauce you can let the sauce simmer without tge chicken then mix the sauce in a mixer or something similar to a very fine sauce then add the chicken

  • It’s been a while since i had authentic indian food. Gotta try this recipe asap.
    Btw guys, is there any alternative ingredient for cashew nuts?

  • hi veere,shiv here from Canada. I really like your videos and appreciate your efforts to simplify cool dishes. Not pulling your legs down but do you have a healthier option than using the puree version of tomatoes??

    P.S. Your butter chicken doesn’t have any “butter”.
    Sorry if I sound condescending!

  • For an even BETTER tomato sauce for this dish…..cut up one large tomato, maybe 2 lol….place in your blender or fruit ninja with 1 green pepper sliced and pith removed, 1/2 White Onion, 1 Tbsp Olive Oil, 1 tbsp garlic, 1 tsp thyme, season with black pepper and salt, and blend until smooth. IF you are adding thinnly sliced potato and peas to your butter chicken saute them in the same pan you cooked the chicken in with a 1/2 cup of dry white wine, and a tbsp of canola or olive oil until potato is tender (or browned if you prefer crispness), then add your blended sauce, and re-add the chicken. Add half of stick of butter, 1 Tbsp of Chana Masala (or Garam Masala is fine) spice mix, and a tbsp of table/light cream…mix, and simmer for 10 minutes….serve over Basmati Rice. You are Welcome.

  • As soon as he started added onion I new this is garbage recipe….sorry bud. Real Butter Chicken is cooked in cashew base not in onion base.

  • ive been surveying here and there for butter chicken recipe, i found out that yours is the most easiest recipe out of all. haven’t try it yet, oretty sure it will taste great

  • Well.. can you imagine I’m literally cooking it’s actually look home completely smells like chicken makhani.. ❤����

  • I made this recipe for the first time yesterday and it turned out delicious �� Mom and dad couldn’t eat much because of their chloestrol but they did taste a little bit and they loved it ��

  • The quantity of sugar is way off. Way too sweet even though I used half the amount. And in the list of ingredients for the chicken, they omitted the garlic in the List. I give this 2/10.

  • Hooked! Wow love this recipe. With the leftover sauce I added some boiled eggs because there was plenty sauce after we finished the chicken. First day chicken with rice and ‘leftover sauce’ eggs with fresh naan

  • Yasss.. i tried this today and good god.. it tasted absolutely sublime. I had always been looking to make the legendary Butter Chicken at home.. but could never recreate the deliciousnes.. but thanks to you chef… I was licking the plate after finishing the dish.. it tasted heavenly. Psi reduced the amount of sugar a litte bit.. not 4 tbsp.. but 2 tbsp

  • I’m not Indian, but I know that Garam Masala is used to finish off a dish with a final flourish of spice. It shouldn’t be added until you’re nearly done.

  • I made this recipe and it is amazing! I am on a restricted diet because I have diabetes, so I used low fat milk and I added some diced capsicum, pumpkin (butternut squash) and green beans. Thank you so much for your recipes. I will cook them again and again.

  • This recipe had helped me lot and it is presented in Avery simple manner.Thank you very much it helped me a lot and gave super results������

  • I love your cooking style. You explain well, you make it fun. I accidentally bumped into your channel and immediately subscribed. Please keep posting more recipes.

  • I also bumped into your videos.. And I am so glad i did.this is exactly what i wanted, easy, tasty and then can be used alongside workout regime. Thank you for sharing

  • Butter chicken ooo wowwwwwwwwww my mouth begins watering while u were cooking. Love your recipes ����
    Your recipes r tooooooooooooooooooooooooooooooooooooooo yummmy

  • i respect you for doing you own butchering but I don’t have the stomach for it.
    But I admire people who respect every part of the animal like you do here.

  • Life-saver, indeed! I’ve learnt cooking more from you than mum �� Plus my dad is a fan of your recipes and is pretty amazed at how I’m not burning things anymore. Thankyou for all the tips and information aaand your amazingly delicious recipes.
    PS: your enthusiasm towards food is amazing and kinda contagious!!

  • bai ji baaki sara kuch bilkul sahi aa bas ik gall radkdi aa… “simmer” is just below the boiling temprature… and what you want to express is “low heat”… correct that bro.. its not simmer it is low heat when you put the stove on simm.:-P dont take it personally meri aadat aa galti kadan di:-P haha

  • Wow man another great recipe and video. I’ll say again, like I may have in some other of your videos, you must come to New York and we can cook together and explore the culinary parts of the State and city. You’re really hott!

  • Butter chicken is supposed to be creamy, so some milk and ghee would enhance it. Also, jeera rice is a classic with something like butter chicken��.

  • Omg. This was my first time cooking this recipe. It was way too sweet and I could barely finish eating because it was also very spicy. My stomach hurt and I had to take some medicine for it. I won’t even mention what happened when I went to the bathroom.

  • Sir the chicken drumsticks tend to bleed a lot while cooking. I have tried washing them thoroughly in cold water, with vinegar, etc but nothing works. Can u plz suggest some ways to avoid it.

  • This recipe is so wrong at so many levels. Find this on Youtube “How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar
    ” Try this and thanks me later.

  • Tried this dish. I thought it was too tangy but after mixing with rice the taste was fantastic! I don’t think it quite became butter chicken but it was very tasty anyway. Will definitely make this again! I also made sure to use refrigerator chicken to room temperature. Very good tip.

  • This is not butter chicken. If you want to make a really good butter chicken, watch the recipe of an Indian chef and just reduce the amount of spices according to your taste.

  • Hello sir, thanks alot for simple cooking recipes. I was kind of person who doesn’t know to switch on the gas stove, but after watching Ur videos started cooking and it looks so simple.

  • Man, as I first saw this recipe, I thought that was anything but not good… BUT! I cooked it and it was just wonderful. DELICIOUS meal! Thanks, all the best and greetings from Czechia! 😉

  • 1 number recepie boss… U are making cooking so easy…
    If you eat mutton, try to make a video on that also…
    It has been a long time, u haven’t posted a video.

  • Brother, i live in Bangladesh. It is very difficult to get heeng over here. Would it be a problem if I don’t add it in the recipe?

  • I see the recipe for the chicken gravy but I don’t see exact ingredients to put on the chicken in the description. Can you update the description or reply to this comment with them? We love your videos and just made steaks and now I can’t wait for this chicken. Keep up the great work, and I’ll continue to enjoy and be inspired by your videos.

  • I just made butter chicken from scratch today follow your instructions and recipe.. I used Kashmiri red chili powder, no need to add color.. tasty & delicious, my whole family love it.. thank you beautiful

  • Just wonderful, been searching for “i wanna be a bodybuilder woman” for a while now, and I think this has helped. Ever heard of Davidbiy Bodybuilder Tipster (do a search on google )? Ive heard some decent things about it and my partner got excellent success with it.

  • Indian curry is very difficult to cook and my Indian friends have to cook them for family every morning and dinner. I work full time and always buy takeaway dinner because I’m so tired to cook. I feel so lucky that I’m not Indian otherwise no one will marry me.

  • Thanks for sharing. The music is terrible though. Would rather hear someone, anyone, speaking almost any language than that music.

  • Can add Kashmir chili powder for more red color rather than food coloring if one wishes to avoid food colors. It’s a good idea to add ginger garlic to chicken with spices helps kill smell of meat but your way of adding with onions instead with meat is also interesting.

  • No need to do filter after blend…it make ur curry more thicker n nice…so blend and put all with chicken…..y v blend is just to make it thinner…..

  • সম্পুর্ন ভিডিও দেখে বেল ���� বাজিয়ে বন্ধু হয়ে গেলাম,,, আপনি ও���� বেল বাজিয়ে বন্ধু বানালে খুশি হবো,, পাসে থাকলে, পাসে পাবেন, ধন্যবাদ,

  • I give up. Every recipe I have seen for butter chicken is different. This one did not have any “ mehti “ ie. fenugreek. Others say it is essential.Spices vary some have coriander etc. Others don’t. I understand different regions in India will have varying amounts of spices, but can they all be ButterChicken?

  • Proper Indian here. I love the recipe, but don’t think the sugar is very traditional. I would just summer the tomatoes for much longer to get rid of the acidic taste

  • so it’s been only one week since i started watching ur channel (ITS ONE OF THE BEST FOOD CHANNELS ON YT!!!), but i’m wondering why u use a water bath instead of cooking it immediately?

  • Only thing i find sad is how people believe butter chicken is indian when i sure it was made by the British as they couldn’t handle the spices or similar story seen they thought they owned india right

  • Hmmmm….. Love both channels man, but not so sure about this dish. Will give it a try but my cooking brain is ringing alarm bells!

  • guga I love your stuff so much but can you PLEASE mix up the song that you use when finishing up the meats. This same song has been used every single video and it makes me wanna skip the best part:(

  • Love from India Guga. You should try more Indian Dishes. Try Bengali Kosha Mangsho (Slow Cooked Mutton), Mutton Biryani, Galawati Kabab, Ilish Paturi (Smoked Hilsa Fish in Banana leaf). I bet you will keep licking your fingers.

  • No no no it is not meant to be served with rice. It is served with naan or lachha parantha in punjab and you are missing some ingredients

  • Watching you handle dough with gloves cringed me out. But obviously you cater for American viewers who couldn’t stand to watch someone cook without gloves. Every Italian is cringing right now haha

  • I tried this recipe… Turned out so awesome that I got praised by everyone who ate it… Have saved this recipe.. I m a butter chicken expert now.. Thank u very much for sharing this recipe.. ❤️❤️����

  • would there be much difference if I didnt add oil to the ginger and garlic, and instead just cook it along the tomato puree without the oil? (trying to reduce fat here) great video btw!

  • Butter chicken as you know in the western world isn’t real desi food, no one makes it in a home kitchen. it’s a modified dish for white peoples taste palets.

    Sugar doesnt belong in desi food unless its a dessert neither does whipcream. Stick with doing steaks >_<

  • Hello sir I’m an Indian and I can its the best butter chicken recipe I have ever seen in my whole life and sir your representation makes me ur deciple.
    Thank you sir for such awesome videos n recipes

    Love n support from India

    Sorry sir for late reply as I’m new to this channel.

  • Guga, just one tip, next time you make butter chicken cook the chicken in the gravy itself and slow cook it, and also eat this with butter and garlic naan, you won’t regret it, when you’re cooking a chicken curry when you cook the gravy and curry together, that gives the perfect blend of all the spices and chicken, also use cumin powder for marinating the chicken

  • I threw away the juice and now he comes to my window every night with his torch whispering “I know you don’t look good right now” and i’m terrified:(

  • That’s not the outer part of cinnamon it’s a bark from a related species but I never use it as it contains higher toxin levels plse use cinnamon quills

  • Dude…..if u like Indian food…visit india…cause the food that u will taste in india will be very very different from the food that u taste in Indian restaurants in the US and Europe

  • Can you please make the category “how to” instead of entertainment. I would like to use it for my class during our e-learning assignment, but our school blocks entertainment videos:(

  • I get this from a little carry out or eat in shop in my neighborhood. I watch them cook it and they never add food color. Yet it looks the same

  • Im a Indian and i can tell you that this recipe is not auntentic at all if youre going for something acceptable and quick this is a great recipe for you. But if you want it better you have to add more spices and use a different recipe I would call this a indian “style” recipe but if you dont have a very high standard than go for it!

  • Never use vinegar in an Indian dish. Also, we don’t put sugar in the dish traditionally, but it’s acceptable.
    However, always have butter chicken with Indian breads like Naan or Kulcha. Always. Never have it with rice.

  • Hi yummy, I have a little question. Why do you add the cashew nuts to the gravy? It is optional? Besides that, I like your recipes and I wish you good luck. ��

  • HINDI me SUBTITLES BHI DIYA KARO.aapke indian viewers bhi bahut sare hain.������������������������������������������������������☹☹☹����������������

  • Only thing us Subcontinent folks dont need no utensils to eat that we go in straight for the kill with bread or rice and we use our hands. The only way to eat Desi food.

  • WoW! I have a little hobby farm. Our chickens all live freely and cost us more to keep than we will ever save money from buying eggs or meat. And its mostly eggs we have them for. We unfortunately have too many Cockerels and sadly no one here wants to buy them. So instead of eating the inhumanely kept, packed full of antibiotics, tortured chicken from the shops we have to find ways to eat tough old chickens who have strong bones and muscles from running around all the time in the freedom and safety of our land here. So I used your tips on tenderizing the meat which cuts to use where and just made the best curry I have eaten following this recipe!! Thanks and thanks also for your chicken video where you describe some very interesting ideas.

  • You are my inspiration, your work is of another level, though I don’t make your recipes, the way you present your dish and prepare, can’t control myself no to watch your videos. Stay connected to us.��

  • Great easy recipe for beginners! Pro tip: For Kasoori Meethi.. add some in a cup, wash it once, fill the cup with water again and let it bathe for a few minutes. Then, when you have added all the spices in the cooking vessel, add in the kasoori methi (obviously without the water). This takes away the bitterness, and (cooking with the chicken, as opposed to adding it at the end) enhances the sweet taste and aroma even further.

  • Quick easy and tasty recipes! Please more of this! Also can u include fish, eggs and mutton recipes as well? Looking forward to more cool recipes✌️

  • If you like it creamy or feeding to people who may be turned off to the veggie chunks then blend after adding the 1 cup of water!! Return to the pot and continue as recipe says!!

    For marinade
    600g chicken
    2 tbsp yogurt
    a pinch Saffron
    2 tsp salt
    1 tbsp garlic paste
    1 tbsp ginger paste
    1 tsp cardamom powder
    1 tsp red chili powder
    1 tsp paprika
    1 tsp cumin powder
    1 tsp coriander powder
    1/2 tsp cinnamon powder
    2 tbsp lemon juice
    2 tbsp butter for frying
    for Gravy you need:
    100 g butter
    4 cardamom
    1 mace
    1/2 tsp grated nutmeg
    2 tbsp garlic paste
    2 tbsp ginger paste
    1 green chili
    1 medium size onion
    2 large tomatoes
    salt to taste
    1 tsp garam masala
    1 tsp red chili powder
    1 tsp paprika
    1 tsp turmeric
    12-15 Cashew nuts
    1 tsp sugar
    5 tbsp cream
    50 g butter
    1 tsp dried Fenugreek leaves
    cilantro and cream for garnishing
    للخطوة الأولى
    600 غرام دجاج
    2 ملاعق كبيرة زبادي
    رشة الزعفران
    2ملاعق صغيرة ملح
    1 ملعقة كبيرة معجون الثوم
    1 ملعقة كبيرة زنجبيل معجون
    1 ملعقة صغيرة من مسحوق الهيل
    1 ملعقة صغيرة من مسحوق الفلفل الحار الأحمر
    1 ملعقة صغيرة من الفلفل الحلو
    1 ملعقة صغيرة من مسحوق الكمون
    1 ملعقة صغيرة من مسحوق الكزبرة
    1/2 ملعقة صغيرة من مسحوق القرفة
    2 ملاعق كبيرة عصير ليمون
    2 ملاعق كبيرة زبدة للقلي
    للخطوة الثانية:
    100 غرام زبدة
    4 الهيل
    1 بسباسه أو قشرة جوزة الطيب
    نصف ملعقة صغيرةمسحوق جوزة الطيب
    2 ملاعق كبيرة معجون الثوم
    2 ملاعق كبيرة زنجبيل معجون
    1 الفلفل الأخضر
    1 بصلة متوسطة الحجم
    2 طماطم كبيرة
    ملح للتذوق
    1 ملعقة صغيرة غارام ماسالا
    1 ملعقة صغيرة من مسحوق الفلفل الحار الأحمر
    1 ملعقة صغيرة من الفلفل الحلو
    1 ملعقة صغيرة الكركم
    12-15 الكاجو
    1 ملعقة صغيرة سكر
    5 ملاعق كبيرة من الكريم
    50 غرام زبدة
    1 ملعقة صغيرة من أوراق الحلبة المجففة
    الكزبرة والكريمة للتزيين
    Marination k liye apko chahiye:
    600 g chicken
    2 tbsp Dahi
    Aik chutki Zafran
    2 tsp Namak
    1 tsp iLaaichi powder
    1tbsp Lehsun paste
    1tbsp Adrak paste
    1tsp Laal mirch powder
    1 tsp paprika ya Degi Mirch
    1 tsp Zeera powder
    1 tsp Dhaniya powder
    1/2 tsp Darcheeni powder
    2 tbsp Leemoo ka ras
    Talnay k liye 2 tbsp Makhan
    Makhani masala bananay k liye apko chahiye:
    100 g Makhan
    4 iLaaichi k daanay
    1 Javitri
    1/2 tsp pisa hua jaifel
    2 tbsp Lehsun ka paste
    2 tbsp Adrak ka paste
    1 Hari Mirch
    1 Darmiyanay size ka Pyaz
    2 Baray Tamatar
    Namak Hasb e Zaaiqa
    1 tsp Garam Masala
    1 tsp Laal Mirch powder
    1 tsp Paprika ya Degi Mirch
    1tsp Haldi
    12-15 Kaju
    1 tsp Cheeni
    5 tbsp Cream
    50 g Makhan
    1 tsp Qasoori Methi
    Dhaniya aur Cream garnish k liye
    مارینیشن کے لئے
    600 گرام چکن
    2 کھانے کے چمچ دہی
    ایک چٹکی زعفران
    2 چاۓ کےچمچ نمک
    1 چاۓ کا چمچ الائچی پاؤڈر
    1کھانے کا چمچ لہسن کا پیسٹ
    1کھانے کا چمچ ادرک کا پیسٹ
    1چاۓ کا چمچ لال مرچ پاؤڈر
    1 چاۓ کا چمچ پیپرکا یا دیگی مرچ
    1 چاۓ کا چمچ زیرا پاؤڈر
    1 چاۓ کا چمچ دھنیا پاؤڈر
    1/2 چاۓ کا چمچ دارچینی پاؤڈر
    2 کھانے کے چمچ لیموں کا رس
    تلنے کے لئے 2 چمچ مکھن
    مکھنی مصالحے کے لئے:
    100 گرام مکھن
    4 الائچی کے دانے
    1 جاوتری
    1/2 چاۓ کا چمچ پسا ہوا جائفل
    2 کھانے کے چمچ لہسن کا پیسٹ
    2 کھانے کے چمچ ادرک پیسٹ
    1 ہری مرچ
    1 درمیانے سائز کا پیاز
    2 بڑے ٹماٹر
    نمک حسب ذائقہ
    1 چاۓ کا چمچ گرم مسالہ
    1 چاۓ کا چمچ لال مرچ پاؤڈر
    1 چاۓ کا چمچ پیپرکا یا دیگی مرچ
    1 چاۓ کا چمچ ہلدی
    12-15 کاجو
    1 چاۓ کا چمچ چینی
    5 کھانے کے چمچ کریم
    50گرام مکھن
    1 چاۓ کا چمچ قصوری میتھی
    گارنش کرنے کے لئے دھنیہ اور کریم

  • Thank you so much. Finally a chef who mentioned the word one pot. It makes so much difference for a mother to cook food watching youtube videos forwarded her teenager

  • Don’t know why Pakistani are afraid of their identity, I have been to some of the restaurant in London and US they always pretend to be Indian. BUT WHY?

  • I liked this because in a way its simple. I like a nice gravy (sauce) with decent chicken added. Consumed with a good naan bread or poppadoms

  • A few tips: Always use boneless chicken thighs, not breast. It’s more tender and flavorful.
    And in India, the gravy is usually made of 20% tomatoes and 80% cream. (use low fat or medium cream).
    And use barbecued chicken for the best flavour.
    Follow these tips and you’ll come very close to the restaurant style.

  • I’m a big fan of your recipes… I eagerly waiting for your next recipe…I tried this recipe… it’s very nice and delicious ����
    Keep it up ��…we always Love your recipes….you are doing really good job…
    Thank you….����

  • Best channel ever.
    Made chicken biriyani, tawa chicken by following this channel and it turned out the best I could ever make.
    Finally I can cook something delicious ��

  • Greetings
    I’ve tried 4 of your recipes and my kids loved them all. Especially chicken ones, btw I’m a vegetarian & I followed your instructions which are v easy to follow.
    Please post more recipes.

  • Assalamualaikum hope you all will fine… Owsum recipe �� but I wanna naan recipe too plzzzz.. And I m gonna start my channel not for cooking so plz share you dslr brand n name and your editor app plz… I will be very thankful to you.may Allah give you lots of success ameen

  • Take it from a Kashmiri. We are NOT a part of India. Kashmiri Chilli is exactly that, Kashmiri Chilli. Not Indian. Btw I love your videos.

  • I tried this, it turned out delicious! I’m not sure what the cashews are for, thickening maybe? But I omitted them because I didn’t have any. It still tasted delicious:) Thanks!!!

  • i cooked this one many many times and its reallyyy amazing. I didt go to my favourite indian restaurant since i made this at home. Its sooo easy to make and i love it!

  • I really respect her, and Jamie But that’s not murg makhni or Butter chicken, if your butter chicken doesn’t taste like the one from delhi or look like it then it’s not worth, tomato puree no cashew nuts no boiling of onion and tomatoes, no tadka of kashmiri chilli in butter with chickpeas flour, adi.baloo visit my my insta gram to check it out.

  • Another video where white man shows the Indian women only but when he wants the real deal he goes to Brick Lane and get the recipie from Abdul and Sunil! But then only show cases the Indian slapper!

  • At 3:36 there is a little mistake in the subtitles. I doubt, that there is such thing like vinaigrette leaves. What she actually says is “Fenugreek leaves” aka Methi leaves. Beautiful recipy, quick and easy.

  • thank you..thank you.. million times….the recipe turned out to be amazing..amazing….just the way i had it earlier in a luxury resort once and could not find the same taste anywhere else.. i chanced upon this video now and tried it although not expecting something great…but it took me back to that awesome memories..its fantastic.

  • Great recipe followed the measurements exactly as said on website. Tasted and looked like murgh makhani but very little sauce. I think there is a difference on measurements between website and YouTube video

  • I don’t understand the difference between paprika and red chili powder, can you please explain how to differentiate the two. Thanks!

  • This is like French Cuisine, Oh you just put some fresh tarragon, chervil, taro root, etc.
    Dude… most people don’t live in a place with 3 harvests a year with super biodiversity like France and India. You’re just making people jealous, specially those who know how to cook and tasted those ingredients. That looks delicious af.

  • Just curious about the absence of cashew nuts? I have been watching so many butter chicken recipes because I want to try it, and this is only the second one without cashews. Are they optional?