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.
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.
Butter chicken is a popular Indian dish made with chicken, spices, tomatoes & cream. This creamy & authentic tasting butter chicken is the best you can make at home. Serve butter chicken with Turmeric rice, Cumin rice, basmati rice or naan.
For the love of Butter chicken, do not add corn starch. Just put the sauce in the freezer for a few minutes or the fridge for a while, and it will thicken up just fine.
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."
You can sub it with chicken thighs. Yogurt – Plain yogurt or sour cream will work. Spices – I used a blend of Ground Coriander, Cumin, Smoked Paprika, Turmeric and Garam Masala (For information on garam masala, keep scrolling!)
Homemade butter is one step past whipped cream. To get butter, you have to agitate, whip or mix the cream long enough for the fat molecules to begin to clump together. After enough time mixing and shaking, the fat molecules clump together into butter, leaving the liquid and butterfat behind.
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.
If you've ever wondered "why is my curry too watery"? here are some common causes: Too much liquid or broth is added during cooking. Short cooking time or not enough simmering time for the sauce to reduce.
Is butter chicken good for the heart? Both butter and cream are high in saturated fat. High intakes of saturated fat increase blood cholesterol levels and the chance of heart disease. Relying on your recipe, one serving of butter chicken may include about 28 grams of whole fat and 12 grams of saturated fat.
How to Substitute Tomato Sauce or Puree for Tomato Paste. You don't have to dash out to the store if you're out of tomato paste; tomato sauce and tomato puree are both an excellent substitute. For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce.
Butter Chicken is made by first marinating chicken thighs with lemon juice, yogurt, fresh ginger, fresh garlic, and spices. Then prepare your sauce by bringing tomatoes, onions, ginger, garlic, green chilies, and spices to a simmer.
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.
With its sweetly spiced tomato and cream-based gravy, butter chicken is a comforting, warming dish that feels decadent thanks to its silky-smooth richness. It's a dish that can be cooked with either breast meat or chicken thighs, with bones or without.
Moti Mahal vs Daryaganj – the battle of the Kundan Lals
There is now bitterness between the two restaurants and the furious feud between the two families has materialised into a 2,752-page lawsuit filed by Moti Mahal, accusing its rival eatery, Daryaganj, of falsely taking credit for inventing butter chicken.
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 consists of ground spices like cloves, cinnamon, cardamoms, cumin, coriander, nutmeg, bay leaf, mace and black pepper. Some versions even consist of fennel seeds, red chilies and black cardamoms.
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.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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