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NO CREAM BUTTER CHICKEN & GARLIC NAAN Butter rooster or murgh makhani is the mo…


Butter rooster or murgh makhani is the most well-liked Indian dish worldwide. Initially it entails a variety of heavy cream & butter however after a lot analysis and testing now we have selected an ideal, simple recipe, skipping all of the heavy cream. We swear by this recipe and whether or not you are in India or outdoors you could undoubtedly give it a strive!

For the marinade
300 gram rooster breast
2-Three cloves garlic
1 tsp ginger
1 tsp garam masala
1 tsp purple chilli
1 tbsp greek yoghurt
Pinch of salt

For the gravy
1 onion roughly chopped
400 gm tomato
3-Four cloves garlic
½ cup cashew nuts
1-2 dry Kashmiri purple chilli
1 cup inventory water
1 tsp garam masala
1 tsp coriander powder
1 tsp vineager
1-2 tsp sugar
1 tbsp greek yogurt
1 tbsp butter
1 tbsp dried Fenugreek leaves (kasuri methi)

For the naan
1 ½ cup wheat flour
1 tsp sugar
1 tsp oil
½ tsp baking powder
½ tsp baking soda
⅓ cup yoghurt
Pinch of salt
3-Four grated garlic cloves
Coriander leaves

1.Marinate the rooster with the above elements & refrigerate for 24 hours. You can too do it upto 30 minutes however we advocate 24 hours.

2. In a pan take 1 tbsp butter & add onion and garlic. Cook dinner till it sweats for a number of minutes. Add dry chilli & cook dinner.

3. Add tomatoes, cashew and allow them to soften. When delicate add the inventory water. Add sugar and vinegar. Let it simmer for 15 minutes.

4. Take away the combo after 15 minutes and let it cool. Till then in the identical pan cook dinner the rooster in a bit oil till the colour modifications.

5. Grind the combo for the gravy. Then pressure it on the rooster within the pan. Ensure that to pressure it properly, residue is about one tbsp.

6. Add in greek yoghurt, kasuri methi & add some butter if you want. Maintain it apart.

7. Knead the dough for the nan and put aside for 10-15 minutes.

8. Roll into oval form. Add garlic, coriander and roll a bit extra so all the pieces sticks to the dough. Flip the naan and apply water.

9. Now place the moist facet on a scorching skillet. When the bubbles begin to seem, take away the naan and flip the skillet.

10. Now cook dinner the opposite facet of the naan on the flipped skillet for a number of minutes till brown.

11. Take away and brush it with butter. Serve scorching with butter rooster.

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  1. Wow stunning shot and looks so delish. Thx heaps for sharing. Pinned. How important is fenugreek leaf? Not a staple in my kitchen and not sure if I can find.

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