Butter chicken Recipe | How to make easy butter chicken

Butter chicken recipe is not only famous in India but across the world and going to be one of the easiest recipes! And as soon as our Punjabi Munda (boy) heard this, his mouth began watering....so without wasting even a moment I will begin with the recipe!

What is Butter Chicken

Butter Chicken

Butter Chicken is a famous Indian dish with chicken curry and chicken tikka masala. The chicken is marinated in a zesty Greek yogurt marinade and then blended in a smooth tomato sauce, which is softly enhanced with a couple of different spices including curry, cumin, tandoori spice, and chili. 

What does butter chicken taste like?

Butter chicken is often found to coincide with chicken tikka masala; The difference is that the tikka masala has a complex, layered flavor from the spices, while the butter tastes like chicken, with a buttery, mild, sweet gravy.

Is butter chicken unhealthy?

Butter chicken includes butter and cream, which makes it a high-fat meal option. Depending on your recipe, a serving of Butter Chicken may contain a total of 28 grams of fat and 12 grams of saturated fat. ... High intake of saturated fat is associated with high cholesterol levels and the risk of heart disease.

Does butter chicken have butter in it?

Yes, there is butter in it. Butter chicken is a Butter chicken or murgh makhani. In Hindi, butter is called Makhan, and chicken is called murga. Butter chicken is called Murga Makhani. There is so much butter in the Punjabi Style Butter Chicken recipe.

Usually, in Makhani gravy, butter is used and cubes are also decorated with butter.

butter chicken

Why butter chicken is called butter chicken

It is called butter chicken because it is prepared in a butter gravy that uses butter and cream in its recipe. 

You can see while preparing butter chicken they use a lot of butter rather than what we normally do in our home use oil so here oil is replaced by butter though a little amount of oil is also added with butter so that butter does not get burnt easily in the pan and won't give smoky coal-like flavor.

So because of this makhani gravy, some restaurants might use makhani murgh, makhani chicken as names of this particular dish to sound better it was used as butter chicken which is very well known by everyone nowadays.

Tips to make butter chicken

  • To make a silken restaurant-style curry, it has to be finely chopped.
  • This is the base gravy, which is used by vegetarians to make a variety of other dishes as well.
  • The same curry is used for making paneer makhani.
  • Butter chicken is usually served with tandoori naan.
  • Butter chicken tastes amazing the next day after preparation.

Ingredients

For Chicken Tikka

  • Chicken boneless – 400gm
  • Salt – to taste
  • Ginger garlic paste – 1 tbsp
  • Lemon juice – 2 tbsp
  • Mustard oil – 4 tbsp
  • Kashmiri chili powder – 1 1/2 tbsp
  • Hung curd – 1 cup
  • Salt – to taste
  • Lemon juice – 1 tbsp

For Curry

  • Water – 2 cups
  • Tomato diced – 500gms & Onion sliced – 50 gms
  • Bay leaf – 1 no
  • Cinnamon – 1 stick
  • Black cardamom – 1 no
  • Cloves – 3 no & Cardamom – 3no
  • Garlic cloves – 8 no & Ginger – 1 small piece
  • Kashmiri chili powder – 1 tbsp
  • Butter – 2 tbsp
  • Cashew nuts – 12 nos

On pan

  • Butter – 2 tbsp
  • Ginger chopped – 1/2 tbsp
  • Green chili – 1 no
  • Fenugreek (methi) leaves – 1/2 tsp
  • Sugar – 1/2 tbsp
  • Cream – 2 tbsp

Method for making Butter Chicken

butter chicken
  • For Chicken Tikka Pot. Add salt, lemon juice, and ginger & garlic paste. Set aside for at least 20 minutes.
  • In a bowl, mix together the mustard oil & chili powder. Do not add diced yogurt, salt, and lemon juice.
  • Add chicken to this marinade.
  • Heat the grill pan over high heat, sprinkle some oil over the hot pan and grill until the chicken is done.
  • Remove and set aside.
  • Alternatively, you can cook the chicken in a preheated oven at 180C for 20 minutes.
  • Mix all ingredients for curry and add in a clean deep-dish pan. Bring a boil. Cover and cook for 20 minutes.
  • Now remove and cook for another few minutes.
  • Put it in a blender and make a fine puree.
  • Place the fillet aside.
  • Melt butter in a separate pan, add chopped ginger and chopped green chilies.
  • Add curry and a little water to get the right consistency.
  • Add powdered sugar and salt according to your taste.
  • Add the boiled chicken to the curry
  • Serve hot with fresh cream.

Preparation

1. To make butter chicken, we must know that inside of this butter chicken there is clearly a distinct curry and on the other hand, we have to make a chicken tikka, and afterward, we mix the two.

2. So, the first thing, very little water. In that, we put roughly chopped tomatoes. A few onions. Bayleaf In that goes Cinnamon. Again, small. One black cardamom. 2-3 cloves. Green cardamom. In this we put lagoon, that is Garlic.


3. In this goes Ginger Now goes in red Chilli powder, but not just any red Chilli powder it has to be a Kashmiri Red Chilli powder, and then in this goes a little Butter. We’ll give it a good stir.

4. Now we'll add some Cashew nuts in it. Now we cover it and let it cook Now we cover it and let it cook. Cook till the tomatoes wilt completely and get mashy. Cook till the tomatoes wilt completely and get mashy.

The second Part of Recipe

5. In the meantime, The second part of this recipe which is very important that is Chicken Tikka For Chicken Tikka, we need boneless chicken, if you want, you can use it with bones too. Add salt to it. Lemon juice. Ginger paste and Garlic paste Mix it very well. Just mix it, this is called First Marination.

First marination

6. The first marination is important so that the salt seeps to the insides of the chicken, it shouldn’t be bland from the inside. And in this first image, we'll keep it aside for 15-20 minutes. Alright, we put it over here.

7. We have Mustard oil, if you don’t have Mustard oil you can also use regular oil. Add Kashmiri Chilli powder to the oil, we do this as in the oil, the Chilli powder best bleeds out its natural color and we get a bright red color.

8. Look at that. No colors need to be added. Avoid colors in food. We have got hung yogurt, that is bound curd add a little salt to it and a little Lemon juice. We will whisk it nicely. There. This is the second marination for our Chicken.

9. This is the chicken from the first marination, we squeeze out any excess water put it in there.
Now, Nicely Mix it up. And our marinated Chicken Tikka is ready. And our marinated Chicken Tikka is ready. Keep it in the marinate for 15-20 minutes. Till that time we’ll move on to our curry.

Butter chicken Gravy

10. There. Ya almost there. We have cooked this for about 20 minutes, Now we'll turn this off, and we'll puree it in a blender. Absolutely fine. It goes in there. All of it. Now. That’s it.

Butter Chicken

11. We must strain this gravy we want a smooth, silky, shiny Butter Chicken gravy. For that, it is important to strain it Always add some water and wash off whatever is sticking to the jar.

12. Almost everything gets strained except for the outer skin of the tomatoes and a little bit of those coarse spices. We’ll heat the pan again, melt some good quantity of butter.

13. Let the butter melt. In this, we add chopped Ginger and Green Chilli. Light sauté of Ginger and Green Chilli adds a touch of magic to the final Butter Chicken Gravy. Great.

14. At this stage, I’m going to add my pureed Butter Chicken curry. I’m going to add my pureed Butter Chicken curry. All of it. And I’ll let it cook for about 10-15 minutes.

Chicken Tikka

15. While my gravy is getting ready, I need to cook my Chicken Tikka. So I’m going to move this here and move the curry on this one. The pan is already hot. Just a very light drizzle of oil.

16. I have taken this grill pan on purpose to get a nice grill mark, which gives you a feeling of a Tandoor or a grill. Really hot pan.

17. If you put the chicken on mild flame it will leave out water and become like a boiled chicken and not a grilled chicken. Make sure you don’t toss the Chicken. We have to let it cook from one side patiently.

18. We have to let it cook from one side patiently. Nice grill marks will appear and Chicken will be about half cooked. Then we’ll flip it. Cook it from the other side and out. We do not flip it again and again. Chicken is almost done.

Curry

19. To the curry we have, we'll add salt in it. Add Fenugreek leaves powder, just a little Sugar for sweetness And this chicken, directly into this curry. Now we'll cook it in this curry for 2-4 minutes. To get that beautiful Butter Chicken. Almost ready.

20. Towards the end, we'll finish it with a little cream and freshly chopped Coriander After adding the cream, give it a nice stir. And it is done. Now, all we need to do is plate it and quickly eat it.


21. For plating Just pour the curry over. Cut some cream. And garnish it with a fresh sprig of Coriander.

This is such a simple Butter Chicken Recipe, which you can try at home.

Keywords: Butter Chicken.
Website- Indian-Recipes

No comments:

Post a Comment

If you have any doubts, Please let me know