Butter Chicken Recipe With Step By Step Pictures (2024)
It’s been two years I have been posting Recipes on this blog and it’s a shame that this recipe of Butter Chicken wasn’t posted till now.
Well, better late than never. Here is a recipe of butter chicken you all love. Amazingly the chicken offers so many flavours when used with different ingredients. Prior to trying this out, I have had it several times but most of them, different variants. I am posting the one I liked the most.
And I am sure you will love it. Follow this easy recipe with step by step instructions.
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Ingredients for marinating:
Ingredients
Quantity
Boneless Chicken
1/2 kg
Yogurt
200 gram
Red chilli powder
1 teaspoon
Salt
to taste
Ginger-garlic paste
2 teaspoon
Dry fenugreek leaves
1 teaspoon
Lemon juice
2 teaspoon
Ingredients for Gravy:
Ingredients
Quantity
Onion
2
Cumin seeds
1/2 teaspoon
Green chilli
3
Tomato
3
Cashew nuts
10 no’s
Almonds
10no’s
Red chilli powder
1 teaspoon
Coriander powder
1 teaspoon
Salt
to taste
Dry fenugreek leaves / kasoori methi
1/2 teaspoon
Fresh cream ( Amul )
1/4 cup
Coal Pieces
1 small
Butter
1/2 cup
Bay leaf
1
Food color
small pinch
Method:
1. Take the boneless chicken and cut it into small pieces. Add yogurt, red chilli powder, salt, dry fenugreek leaves, lemon juice and ginger-garlic paste. Mix it well and keep it in a fridge for marinating for at least 6 hours or overnight.
2. Heat the oil in a kadhai or wok and deep fry the chicken pieces till light golden in color or till chicken is completely cooked as shown below in the picture.
3. Take it out from the oil and keep it aside. Heat the oil in another pan or wok and add chopped onion, cumin seeds and green chilli. Fry it for about 4-5 minutes or till onion is mushy.
4. Add chopped tomato, Cashew nuts, almonds, red chilli powder, coriander powder, dry fenugreek leaves, bay leaves and salt. Cook the spices for another 2-3 minutes. Now let it completely cool by itself.
5. Grind the cooked ingredients along with 1/2 cup water to make fine and smooth paste.
6. Heat the wok with 1/4 cup butter and add ground paste. Cook the spices on slow heat till butter shows separately. Then add 1/4 cup more butter and food color.
7. Cook it for another 4-5 minutes and add fried chicken pieces and mix it well.
8. Add 2 cup boiled water and cook covered for 5 minutes. Now add fresh cream and mix it well and immediately switch off the flame.
9. Heat the coal pieces on direct flame as shown below in the picture. Make a small bowl from aluminium foil and put it into wok and put the heated coal piece into bowl and pour 1 teaspoon ghee on coal and immediately covered it so that the gravy can absorbs the essence of coal.
10. Butter chicken is ready, garnish with some more butter and serve hot with chapatti or Naan.
11. Enjoy!!
Print Friendly Recipe
Butter Chicken Recipe
Recipe Type: Main
Cuisine: Indian
Author: Surkhab
Prep time:
Cook time:
Total time:
Serves: 2
Here is a recipe of butter chicken you all love. Amazingly the chicken offers so many flavours when used with different ingredients. Prior to trying this out, I have had it several times but most of them, different variants. I am posting the one I liked the most.
Ingredients
Ingredients for marinating:
Ingredients for Gravy:
Boneless Chicken 1/2 kg
Yogurt 200 gram
Red chilli powder 1 teaspoon
Salt to taste
Ginger-garlic paste 2 teaspoon
Dry fenugreek leaves 1 teaspoon
Lemon juice 2 teaspoon
Onion 2
Cumin seeds 1/2 teaspoon
Green chilli 3
Tomato 3
Cashew nuts 10 no’s
Almonds 10no’s
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Salt to taste
Dry fenugreek leaves / kasoori methi 1/2 teaspoon
Fresh cream ( Amul ) 1/4 cup
Coal Pieces 1 small
Butter 1/2 cup
Bay leaf 1
Food color small pinch
Instructions
Take the boneless chicken and cut it into small pieces. Add yogurt, red chilli powder, salt, dry fenugreek leaves, lemon juice and ginger-garlic paste. Mix it well and keep it in a fridge for marinating for at least 6 hours or overnight.
Heat the oil in a kadhai or wok and deep fry the chicken pieces till light golden in color or till chicken is completely cooked as shown below in the picture.
Take it out from the oil and keep it aside. Heat the oil in another pan or wok and add chopped onion, cumin seeds and green chilli. Fry it for about 4-5 minutes or till onion is mushy.
Add chopped tomato, Cashew nuts, almonds, red chilli powder, coriander powder, dry fenugreek leaves, bay leaves and salt. Cook the spices for another 2-3 minutes. Now let it completely cool by itself.
Grind the cooked ingredients along with 1/2 cup water to make it fine and smooth paste.
Heat the wok with 1/4 cup butter and add ground paste. Cook the spices on slow heat till butter shows separately. Then add 1/4 cup more butter and food color.
Cook it for another 4-5 minutes and add fried chicken pieces and mix it well.
Add 2 cup boiled water and cook covered for 5 minutes. Now add fresh cream and mix it well and immediately switch off the flame.
Heat the coal pieces on direct flame as shown below in the picture. Make a small bowl from aluminium foil and put it into wok and put the heated coal piece into bowl and pour 1 teaspoon ghee on coal and immediately covered it so that the gravy can absorbs the essence of coal.
Butter chicken is ready, garnish with some more butter and serve hot with chapatti or Naan.
Butter chicken sauce is made of sauteed onions, tomato puree, and lots of spices. It's finished at the end with a smattering of heavy cream and some fenugreek leaves.
Monish Gujral says his grandfather invented butter chicken while experimenting with ways to freshen up unsold tandoori chicken, which could quickly dry out. "So he wanted to put it in a gravy so it could be served later." He says his grandfather Kundan Lal Gujral created the dish way before he ever came to India.
I wanted to create a slightly healthier version that still tasted like an authentic butter chicken recipe. First, this recipe only uses 2 tablespoons of butter and a can of evaporated milk instead of heavy cream. You can also use coconut milk, but it will give it a slightly coconut flavor.
Use cornstarch or arrowroot starch to thicken your curry. Prepare a slurry with starch and cold water/ curry. If you add the starch directly to your curry, it can clump.
Add this at the very end of the cooking process. Once the slurry is added and the sauce comes to a boil, it will thicken.
Butter chicken, traditionally known as murgh makhani (pronounced [mʊrɣ ˈməkʰaːni]), is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture.
It's all about that sauce when it comes to authentic butter chicken. You'll be surprised to find that you only need an onion, a can of crushed tomatoes, garlic and ginger, and some added spices to continue those beautiful flavours in the sauce.
Did you know that authentic Butter Chicken is prepared in a tandoor, a traditional Indian clay oven? The chicken is first cooked in the tandoor, giving it a smoky and charred flavor, before being added to the luscious tomato-based curry.
Our meal starter spice mix combines salt, sugar, onion, and garlic with a blend of turmeric and other spices. Leading the charge to butter chicken greatness is Garam Masala, a traditional Indian spice blend of citrusy coriander, black pepper, earthy cumin, floral cardamom, and a suite of sweet spices.
Butter chicken consists of approximately 30 grams of protein per serving. As a result, one serving of butter chicken makes up more than half of your daily protein consumption. Is butter chicken healthy? Butter chicken is high in fat and protein and, so, a keto-friendly recipe.
Yes, you can substitute sour cream! Thin it with milk or water to get the right consistency. For each cup of buttermilk needed, use 3/4 cup sour cream and 1/4 cup liquid. Editor's Tip: Sour cream has a higher fat content, so this will result in richer-tasting foods.
The secret to the tender, flavour infused chicken is a spice infused yogurt marinade made with fresh ginger, garlic, lemon juice and spices. The spices in Butter Chicken are turmeric, garam masala, chilli powder and cumin.
You can store butter chicken in an airtight container in the refrigerator for up to 3-4 days, or in the freezer for up to 3 months. Reheating butter chicken. You can reheat butter chicken easily on a frying pan or in the microwave.
Butter Chicken has a milder and creamier taste, while Tikka Masala has a spicier, earthy, and tangier taste. Butter Chicken is a buttery and creamy tomato-based sauce. At the same time, Tikka Masala has a slightly sour and tangy tomato-based sauce.
Garam masala is a spice blend widely used in Indian cuisine, from curries and lentil dishes to soups. Whole spices of cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods are toasted in a pan to release their aromatic flavors, then ground to a powder.
Garam masala blends may include coriander seeds, mace, cumin seeds, cloves, whole black pepper, white poppy seeds, bay leaves, star anise, cinnamon sticks, black cardamom pods, and whole nutmeg.
Butter chicken is mildly spiced, whereas tikka masala has more of a kick. Chicken in tikka masala sauce tends to be more tender and juicy than butter chicken due to its marinade-containing yogurt. Butter chicken also tends to have a creamier texture.
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