Recipe: Delicious Butter Chicken

Recipe: Delicious 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 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Butter Chicken

1. You need of Chicken breasts, cut in cubes.

2. You need of tomato purée.

3. You need of heavy cream.

4. You need of white onion, chopped.

5. It’s of garlic, finely chopped.

6. It’s of Softened butter.

7. Prepare of Olive oil.

8. Prepare of Salt and pepper.

9. Prepare of Cayenne pepper.

10. It’s of Cumin.

11. You need of Turmeric.

12. Prepare of Chilli powder.

13. Prepare of Paprika.

14. You need of Garam Masala.

15. Prepare of small cinnamon stick.

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. In a bowl, season the chicken. Add salt and pepper, 1tsp chilli powder, 1/2tsp turmeric, 1tsp paprika and 1tbsp olive oil. Mix well.

2. In a pan, melt 2 tbsp butter and cook the chicken until golden brown colour. Put aside in a bowl..

3. In the same pan, melt 2 tbsp butter with 1tbsp olive oil and add onion then garlic. Season with salt and pepper, 3tsp garam masala, 1tsp chilli powder, 1tsp cumin, 1tsp cayenne, 1tsp turmeric and 1 cinnamon stick..

4. When they reach a golden colour, add the tomato puree with 1 cup of water and the heavy cream. Bring to a simmer..

5. Add the chicken and let simmer for 10-15 minutes. Add 2tbsp butter in the process. Dont forget to stir from time to time and put a lid on the pan..

6. Serve with white rice on the side and sprinkle with parsley..

7. Tip: for extra taste, add some chicken broth to the rice..

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.