Recipe: Tasty Butter Chicken

Recipe: Tasty Butter Chicken Delicious, fresh and tasty.

Butter Chicken. Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. Butter chicken originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before.

Unlike most Indian curries where the preparation of the base starts with a blend of onion and a ginger garlic paste cooked in oil, butter chicken uses tomato as a.

Butter Chicken (Murgh Makhani) is one of the most popular curries in the world and yet happens to be one of the easiest!

No hunting down hard to find ingredients, this is a Chef recipe that makes the most incredible curry sauce.

You can cook Butter Chicken using 35 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Butter Chicken

1. It’s of For Chicken Tikka Marination:(Part 1).

2. Prepare 300 g of Skinless and Boneless chicken cubes.

3. You need of Salt as per requirement.

4. You need 1 tbs of lemon juice.

5. Prepare 1 1/2 tbs of Ginger-Garlic paste.

6. You need of For Chicken Tikka Marination: (Part 2).

7. You need 5 tbs of oil.

8. It’s 1 1/2 tbs of Kashmiri Red chilli powder.

9. You need 1/2 cup of Hung Yoghurt (yoghurt with no water).

10. Prepare of Salt as per requirement.

11. It’s 1 tbs of lemon juice.

12. You need of For Butter Chicken Gravy:.

13. Prepare 1 cup of water.

14. It’s 1 of tomato (medium).

15. You need 1 of small roughly chopped Onion.

16. You need 2 of bay leaves.

17. You need 1 of small cinamon Stick.

18. Prepare 2-3 of Cloves.

19. You need 2 of small green cardamom.

20. Prepare 3 of garlic cloves.

21. Prepare 1 of small ginger piece.

22. You need 1 tbs of Kashmiri red chilli powder.

23. It’s 150 g of Butter (unsalted).

24. You need 5 of chasew nuts (non roasted).

25. It’s of salt.

26. You need 6 of make sure to check step.

27. Prepare of For Cooking Gravy:.

28. You need 1 tsp of Chopped ginger.

29. It’s 1 tsp of chopped green chillies.

30. It’s of Salt as per requirement.

31. Prepare of Kasuri methi powder (dried fenugreek leaves powder).

32. Prepare 1 tsp of Kashmiri red chilli powder.

33. You need 1 tbs of sugar.

34. It’s Half of cup thick heavy cream.

35. Prepare of Chopped Green onion/coriander leaves for garnish.

The chicken is incredibly tender and injected with flavour from a yogurt marinade, and the Butter Chicken sauce is so ridiculously delicious, you'll want it on tap!

Butter Chicken is an easy recipe that's full of savory flavor with warm spices.

This mild curry has tender chunks of chicken simmered in a creamy spiced curry sauce.

It's quick to make with chicken, tomato sauce, cream, and handful of pantry spices.

Butter Chicken instructions

1. Firstly, Marinate the Chicken in a bowl by adding salt, lemon juice and ginger garlic paste and set aside for 15 - 20 minutes..

2. While the First step of chicken marination is done, keep aside and Take a cooking pot And add Water, rougly chopped onions, chopped tomatoes, bay leaves, cinamon, cloves, green cardamom, ginger and garlic, kashmiri red chilli powder, salt and quarter of 150g butter. Let it cook till tomato gets mashy. Off the stove and let it get warm..

3. Take a bowl, first add oil and then add the Kashmiri red chilli powder. Mix it well, since the proper colour of the chilli powder will be shown through oil. After, add the hung yoghurt and whisk it well. Add salt and lemon juice. Whisk it nicely..

4. Once the First Step of Chicken Marination completes 15-20 minutes, take each chicken pieces squeeze it to remove excess water and add it in the bowl of Marination part 2. Do it one by one. Mix it well and set aside for 15-20 minutes..

5. Take the cooked tomato gravy and blend it into fine paste. And after blending, strain the gravy to remove the tomato skin or spices if any. Because we need a fine smooth paste..

6. Heat stove, and add the rest buttet into the cooking pot. Add chopped ginger and green chillies, just lightly saute..

7. Add the blended puree and let it cook for 5 to 8 minutes..

8. While the puree is cooking. Heat a grilling pan or any normal pan (Make sure its a nonstick pan). Add 1 tbs of oil. The pan should be hot enough with medium high flame, so that the chicken doesnt leave any water and then shallow fry it. Don't flip the chicken unless one side is completely done and has burn marks. Do it till the chicken is cooked..

9. Check the cooking gravy in mean time. Add salt if needed, kasuri methi powder (dried fenugreek leaves powder), sugar and Chicken. Cook for 5 minutes..

10. Finally add the thick heavy cream and mix it. Garnish with chopped green onion/coriander leaves. Serve with chapati or Naan..

WHY IS IT CALLED BUTTER CHICKEN.

Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is similar to British tikka masala.

Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture.

It's simplified and cooked all in one pan and goes great with a side of rice or naan!

Ever since moving to Alexandria, Virginia we've been in luck with all the Indian, Pakistani, and Aghani restaurants around us.