Butter Chicken

Butter Chicken

Ready In - 60 Minutes

Average Reviews

Description

Level

Easy

Yield

4 servings

Prep Time

60 minutes

Butter chicken, which is also served as the main course, is also called “Makhan Murg.” This recipe was formulated and introduced by the Indians. Butter chicken is one of the most sought-after curries that is packed with different flavors.

Indian classic butter chicken is a hassle-free one-pot dish that does not require a lot of ingredients for cooking. Butter chicken is made up of buttery tomato based gravy and aromatic spices. This creamy dish has a perfect blend of spices mixed with tender chicken.

Butter chicken is a lip-smacking dish, and it is a perfect dish for cooking on chilly winter nights. It is usually served with naan, kulcha or rice. Restaurant-style butter chicken can be made easily at home by following the simple steps of the recipe below.

Ingredients

1. Chicken bone-in or boneless cut in chunks - ½ kg

1st MARINATION:
1. Salt - ¼ teaspoon
2. Chili powder - ½ teaspoon
3. Lemon juice - ¾ tablespoon

2nd MARINATION:
1. Ginger and garlic paste - 1 tablespoon
2. Haldi or turmeric - ⅛ teaspoon
3. Garam masala powder - ½ teaspoon
4. Kasuri methi crushed - ¾ teaspoon
5. Oil - ¾ tablespoon
6. Thick curd (yogurt) - ½ cup

FOR GRAVY:
1. Butter - 2 tablespoon
2. Ginger and garlic paste - 1 teaspoon
3. Cloves - 2
4. Cardamoms (elaichi) - 2
5. Cinnamon (dalchini) 2-inch - 1
6. Slit green chilies - 2
7. Tomatoes - 4 large (pureed)
8. Red chili powder - 1 teaspoon
9. Garam masala powder - ½ teaspoon
10. Kasuri methi - ½ tablespoon
11. Sugar - ¼ tablespoon
12. Salt - add as per your taste
13. Cream, chilled - 80 to 100 ml
14. Coriander leaves - 2 tablespoons (for garnish)

Directions

1. Marinate the chicken for 20 minutes by adding all the ingredients mentioned above for the first marination.

2. Marinate again by adding all the ingredients mentioned above for the second marination and refrigerate it for 3 to 4 hours.

3. The next step is to grill the marinated chicken on the stovetop by adding 1 teaspoon of butter in a pan and fry it on high flame until all the moisture evaporates.

4. To make the gravy for the butter chicken, add butter in a heated pot and saute the ingredients (from 3 to 5) for a minute.

5. Then fry green chilies and ginger and garlic paste until fragrant.

6. Next, pour tomato puree into the pot.

7. Add seasonings, i.e., sugar, red chili powder, and salt.

8. Mix and cook until the puree becomes thick. After that, pour 1 cup of water and bring it to a boil.

9. Let this gravy simmer for about 3 to 5 minutes.

10. Add chicken into the pot and simmer for about 5 to 7 minutes.

11. Simmer again for about 2 to 3 minutes after adding garam masala and Kasuri methi.

12. Lastly, stir in chilled cream and switch off the stove.

13. Use coriander leaves to garnish the butter chicken and serve it immediately with rice, kulcha, paratha or naan.

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