BUTTER CHICKEN RECIPE |
STARTUP COOKING
Butter Chicken is one of the most popular curries in the world. Yes! it is also called as Murgh Makhani. This chicken is incredibly tender and infused with lots of flavors and taste absolutely delicious.
Butter Chicken is slightly sweet and mildly spiced recipe, which was traditionally made with leftover tandoori chicken which was marinated with curd and a melange of spices and then cooked in a makhani gravy and loads of butter. Adding fresh cream at the end of cooking provides enough of that richness you look for an authentic butter chicken. This mouth watering butter chicken goes well with naan, roti or rice.
This butter chicken recipe is easy and straightforward. It just involves a bit of extra time to cook and follow the directions. If you love Indian food this is a must try recipe and if you've never had Indian food this is such a great dish to start!
Butter Chicken is originated from Northern India in 1948 by Kundan Lal Gujral. He operated a restaurant in the city called Moti Mahal in Delhi, the capital of India. For chef Kundan Lal Gujral, it was a common practice to throw in butter, tomatoes, and leftover tandoori chicken into a pot to make use of the leftovers. Later, this dish became very popular and the best seller and finally he added into the menu card. Now the recipe is adapted by restaurants across the world.
Follow my step by step photo recipe to prepare Butter Chicken Recipe. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
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RECIPE FOR BUTTER CHICKEN
Coarse : Lunch / Dinner
Cuisine : Indian
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 45 min
Total Time : 1 hr
Try my other Non Veg Starters
INGREDIENTS
For Chicken Tikka
- 1.5 pound chicken breast - boneless
- 1 tsp oil
- 1.5 tbsp ginger garlic paste
- 1/2 cup curd or yogurt
- 1.5 tbsp kashmiri red chilli powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 3/4 tsp amchur powder (dry mango powder)
- 3/4 tsp garam masala powder
- salt to taste
- 1 tsp kasoori methi
- 2 tbsp mint leaves
- 2 tbsp coriander leaves
- 1 tbsp lemon juice
- 2-3 tbsp oil
- 2 tbsp oil
- 1 tsp cumin seeds
- 3 onion - roughly chopped
- 15 garlic
- 2 inch ginger
- 4 green chilli - slit
- 1/2 tsp turmeric powder
- 2 tbsp kashmiri red chilli powder
- 1 tbsp coriander powder
- 1/2 tsp kasoori methi
- 5 whole kashmiri red chillies
- 3 cardamom pods
- 4 tomatoes - roughly chopped
- 1/3 cup cashews
- 1/4 cup coriander leaves
- salt to taste
- 2 tbsp unsalted butter
- 1 tsp oil
- 1 onion - finely chopped
- 2 tbsp garlic - chopped
- 1 tbsp ginger - chopped
- 3 green chilli - slit
- 1 tbsp kashmiri red chilli powder
- 1 tsp sugar
- 1/2 tsp kasoori methi
- 1/2 tsp garam masala
- salt to taste
- 2 tbsp unsalted butter
- 5 tbsp fresh cream
- 2 tbsp coriander leaves - chopped
PROCEDURE
For Chicken Tikka
- cut chicken breasts into small pieces and clean well in running water and pat dry with kitchen towel
- in a mixing bowl, add chicken pieces, followed by oil, ginger garlic paste, curd, kashmiri red chilli powder, coriander powder, cumin powder, turmeric powder, amchur powder, garam masala powder, salt, kasoori methi, mint leaves, coriander leaves and lemon juice
- mix well and coat the masalas on all sides of the chicken pieces
- cover with lid and place the bowl in the refrigerator for 3 hours
- once the chicken is marinated well, heat oil in the pan and add chicken pieces along with the masalas
- cook or grill the chicken on both the sides until golden brown or grill in the oven for 350 degree C for 10 minutes
- cool the chicken pieces for 5-10 minutes and then shred the chicken in to thin strips using knife, set aside
- heat oil in a pan
- temper with cumin seeds
- add thinly sliced onion, garlic and ginger
- saute for few minutes until it turns transparent
- add green chillies, turmeric powder, kashmiri red chilli powder, coriander powder, kasoori methi, cardamom pods and whole kashmiri red chillies
- mix well and cook for a minute
- add chopped tomatoes, cashews, coriander leaves and salt
- mix well and cook on medium flame for 15-20 minutes or until the tomatoes turn mushy
- once the tomatoes cooked well, switch off the flame and cool down the mixutre completely
- once cooled, transfer the mixture into the blender and grind to a smooth paste
- makhani gravy is ready and set aside
- heat oil and unsalted butter in a pan
- temper with chopped garlic, ginger, onion and green chillies
- saute well until the onions turns transparent
- add kashmiri red chilli powder, mix well and cook for a minute
- add makhani gravy, 1 cup hot water and sugar
- mix well
- cover with lid and cook on low medium flame for 15 minutes or until the oil starts to float on top of the gravy
- add shredded chicken pieces and mix well
- again cook on low medium flame for 5 minutes
- now, add crushed kasoori methi, garam masala powder, salt and unsalted butter
- mix well and cook for another 2 minutes
- finally add fresh cream, mix well and cook for 1minute and then switch off the flame
- garnish with chopped coriander leaves
- serve hot with naan, chapathi or rice
- Delicious 😋
- adjust spice level according to your taste
- use chicken breasts for good restaurant taste
- to make this dish dairy free use coconut oil in place of butter and full fat coconut milk in place of fresh cream
Butter Chicken With Step By Step Photo Recipe
clean and cut the chicken breast in fresh running water and then dry the chicken pieces using paper towel
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