Butter Chicken
Butter Chicken, is a rich and flavorful Indian dish that has won hearts worldwide. The beauty of Butter Chicken lies in its balanced combination of tender, marinated chicken pieces, gently cooked in a fragrant sauce made with butter, tomatoes, cream, and an array of spices like cumin, garam masala, and chili powder. The result is a mouthwatering, velvety sauce that coats each bite of chicken, creating a harmonious blend of flavors.
Butter Chicken
Butter Chicken, or Murgh Makhani, is a beloved Indian dish known for its creamy, flavorful tomato-based sauce and tender chicken. Typically served with naan or rice, Butter Chicken has become a global favorite, offering a delicious introduction to Indian cuisine.
Servings 4 pax
Equipment
- 1 Bowl
- 1 Spatula
- 1 Frying Pan
Ingredients
- Chicken Boneless – ½ kg
- Butter – 4 tbsp
- Plain Yogurt – 2 tbsp
- Ginger Garlic Paste – 3 tsp.
- Bay Leaves – 1 no
- Cinnamon – 1 small stripe
- Cloves – 2 no's
- Cardamom – 3 no's
- Garam Masala – 1 tsp
- Kashmiri Chilly Powder – 2 tbsp
- Onion – 150 grams
- Tomato – 200 grams
- Lemon Juice – Extract from ½ lemon
- Sugar – ½ tsp.
- Kasoori Methi – 1 tsp.
- Salt to taste
- Fresh Cream – ¼ – ½ cup
- Cashew nuts – 10-15 no's
- Water – 1 Cup or 200 ml
Instructions
- Take ½ kg cleaned chicken in a bowl.
- Combine the yogurt, ginger garlic paste.
- Add 1 tbsp of Kashmiri chilly powder.
- Now add ½ squeezed lemon juice on to it.
- Add required amount of salt to it.
- Mix well, ensuring all the chicken is coated. Let it marinate for at least 30 minutes (you can also marinate it overnight for more flavor).
- Take a Pan and preheat it.
- Add 2 tbsp of butter on to it.
- Allow it to melt for few minutes.
- Add the the marinated chicken on to the pan.
- Sauté until it is just cooked through and lightly browned and set the chicken aside.
- Now place another pan and preheat it.
- Add 2 tbsp of butter on to it.
- Allow it to melt for few minutes.
- Add finely chopped onion on to the pan.
- Cook until they are soft
- Add 1 tbsp ginger garlic paste.
- Cook for about 1 minute until fragrant.
- Now add 1 tsp. garam masala powder.
- Sauté it for 1 minute.
- Later add 1 tbsp chilli powder.
- Mix well again.
- Now add sliced tomatoes to the mixture.
- Now add cashew nuts to the pan.
- Sauté it for 2 minute.
- Later add salt to the tomatoes so that it smashes well.
- Add a cup of water on to the mixture.
- Stir and let it simmer for 10-15 minutes, or until the sauce thickens and the flavors meld together.
- Transfer the gravy to the mixture jar.
- Grind it into the paste consistency and keep it aside.
- In a pan add 2 tbsp of butter and let it melt.
- Add all the masala spices and let it splutter for few seconds.
- Add the paste to the pan.
- Sauté for few minutes.
- Add salt to taste.
- Now add Sugar to the gravy.
- Later add Kasoori Methi to the gravy and mix well.
- At this add the cooked chicken back into the pan with the sauce.
- Stir to coat the chicken in the sauce.
- Let it simmer for 5-7 minutes, allowing the chicken to soak in the flavors.
- Add fresh cream to the gravy and lower the heat and stir in the heavy cream.
- Garnish with fresh coriander if desired and enjoy your delicious homemade Butter Chicken! Let me know how it turns out!
Notes
Pictorial Guidance:
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