Butter chicken originated from Northern India in 1948. Created by Kundan Lal Gujral, you may notice that Butter Chicken (Known as Murgh Makhani – Chicken with Butter), is similar to British tikka masala.
Butter Chicken or Chicken Makhni is a curry of chicken in a spiced tomato, butter and cream sauce. buttery gravy with the addition of cream gives the curry sauce a silky-smooth rich texture.
Butter Chicken Recipe: this post will guide you to make butter chicken at home that taste absolutely delicious, flavor packed, creamy and rich.
https://www.youtube.com/watch?v=KHzV9Goqv2s
Butter Chicken is made in two steps.
- Chicken Marination and fry
- Gravy preparation
Ingredients:
| First Step Ingredients (Chicken Marination and fry) | Second Step Ingredients (Gravy preparation) | ||||
| 1 | Boneless Chicken | 500 gm | 1 | Butter | 04 tbsp |
| 2 | Garlic Paste | 01 tsp | 2 | Cooking oil | 02 tbsp |
| 3 | Ginger Paste | 01 tsp | 3 | Onion | 02 PCS medium size (Chopped) |
| 4 | Salt | 01 tsp or to taste | 4 | Tomato | 02 PCS Large size (Chopped) |
| 5 | Kashmiri Red Chilli Powder | 01 tsp or to taste | 5 | Garlic Paste | 01 tsp |
| 6 | Whole spices powder | 01 tsp | 6 | Ginger Paste | 01 tsp |
| 7 | Lemon juice | 01 tbsp | 7 | Whole Kashmiri Red Chilli | 04 Pcs or to your taste |
| 8 | Yogurt (Thick) | 02 tbsp | 8 | Kashmiri red chilli powder | 01 tsp |
| 9 | Cooking oil | 03 tbsp | 9 | Coriander powder | 01 tsp |
| 10 | Salt | 01 tsp or to your taste | |||
| 11 | Whole spices powder | 01 tsp | |||
| 12 | Crushed cumin seeds | 01 tsp | |||
| 13 | Cashew Nut | 15 Pcs | |||
| 14 | Water | 1/2 Cup | |||
| 15 | Dried Fenugreek Leaves | 01 tsp | |||
| 16 | Cream | 1/2 Cup | |||
Procedure 1st Step:
- Put all first step ingredients except cooking oil in a bowl, mix it well and marinate for half an hour.
- Put cooking oil in a pan for shallow fry after little bit hot.
- Put marinated chicken pieces fry until all sides golden.
- Remove chicken pieces from oil and put separately in a plate.
Procedure 2nd Step:
- Put butter and cooking oil in a vessel, add chop onion.
- Fry onion until slightly golden.
- Add garlic and ginger paste to fry 03 – 04 sec.
- Add chop tomato just mix it cover and cook low flame until tomatoes soft (approximately 08 – 10 minute)
- Add whole Kashmiri red chili, coriander powder, salt, whole spices, crushed cumin seed and cashew nut to cook (approximately 05 – 06 minute)
- Add half a cup water just mix it cover and cook low flame for 05 minute (make sure the cashew nut and whole chili get soft).
- Transfer into separate bowl for few mints rest for temperature down then blend to make a smooth paste.
- For silky or smooth gravy, all paste strain in another bowl with the help of a strainer (To remove tomatoes, chili and etc. Skin & Aril)
- Put butter in that vessel again which was used.
- To little bit melt butter, add Kashmiri red chili powder for few second fry.
- Add strained paste and cook on medium flame until little bit thick.
- Add fried chicken pieces which separated before
- Mix it cover and cook low flame for 04 – 05 minute until chicken completely soft.
- Add dried fenugreek leaves and cream mix it well.
- Now ready for serve and dish out garnish with dried fenugreek leaves and cream.
Thank You,
Yums food