Butter Chicken is one of the most Well – known & Delicious cuisines of India. It’s a Non-vegetarian cuisine. Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try!
The history of Butter chicken:
This Cuisine was introduced in 1947 by the founders of Moti Mahal Restaurant in Delhi. This dish was made accidentally by mixing the leftover chicken in basic gravy with butter, cream, tomatoes, and some spices to immerse the Tandoori Chicken pieces in, helping them retain moisture and become palatable again. And hence, was born the Butter Chicken.
If there’s any Indian cuisine that’s worth making at home, its Butter Chicken, and this is the BEST butter chicken you’ll make! It is to make in the comfort of your own home, especially with Roti, Naan, or Pulao.
To marinate chicken Boneless Chicken – 200 Gms
Ginger & Garlic – 1 Tsp
Hung Curd – 2 Tsp
Juice Of 1/2 Lemon
Kashmiri Chili Powder – 1 Tsp
Garam Masala – 1/2
Tsp Salt – 1/2 Tsp
Oil – 1 Tbsp
To Make Masala Paste
Butter – 1 Tbsp
Oil – 1 Tbsp
Onion – 2 Nos Chopped
Ginger & Garlic – 1 Tsp
Tomato – 3 Nos Chopped
Kashmiri Red Chili – 3 Nos
Salt – 1 Tsp
Cumin Powder – 1 Tsp
Coriander Powder – 1/2 Tsp
Garam Masala – 1 Tsp
Water – 2 Tbsp
Cashew Nuts – 10 Nos
Water – 1/4 Cup
To make butter chicken Butter – 2 Tbsp
Kashmiri Chili Powder – 1 Tsp Water
Fresh Cream – 1/4 Cup
Kasuri Methi Coriander Leaves
We have to take 200 rounds of boneless chicken pieces in a bowl.
We take a few ingredients to marinate Chicken. Starting with one teaspoon off pound ginger and garlic, 2 teaspoons of Hung Curd. ½ of Lemon juice, 1tsp Kashmiri chili powder, ½ tsp Garam Masala Powder,1/2 tsp salt. Mix everything together. Marinate the chicken for about 30 minutes.
Take a Pan Add a 1 Tbsp oil. This would have been marinated chicken. Cook the chicken for 10 minutes and keep them aside.
Take a pan to add 1 Tbsp of butter & also going to add 1 Tbsp of oil, 2 medium-sized onions finely chopped. The onions are turned to light browns color. & now add 1 tsp of pound ginger & garlic, add 3 large tomatoes roughly chopped, add 3 Nos Kashmiri Red Chilly & mix it well.
Now some add some spices like 1 tsp Salt, 1 tsp Cummin powder, ½ tsp Coriander Powder, 1 Tsp Garam Masala Powder, and add 2 Tbsp of water cooked till rough smell goes and tomatoes are nice & mushy.
While the Tomatoes are Mushy add 10 Nos of Cashew Nuts, sauté about for 5 minutes. After 5 minutes Masala is cooked now. Now cool the mixture. Add the cool mixture in blender jar & add ¼ cup of water. Grind to a nice & smooth puree.
Return the paste to the cooking pan over medium heat. Now add 2 tbsp Butter, 1 tsp of Kashmiri Red Chili Powder, keep the flame in low. Add Ground Masala Paste ( Mixture) mix well & continuous stir to make the smooth sauce.
After that at the sauce begins to boil, add the grilled chicken and heavy cream & mix it well. Cover the pan and simmer for 7 minutes. Butter Chicken masala was done.
Turn off the heat and uncover the pan. Add some crushed Kasuri Methi, finely chopped coriander leaves, & mix it.
Serve over basmati rice and our garlic naan bread or Roti or Chapati! Similarly, you can use our no yeast flatbread recipe if you’re looking for something easy to dip into the delicious curry gravy/sauce.
The beauty of this gravy/sauce is that you can make it ahead of time if you want or need to. Allow it to cool completely, store it in an airtight glass jar or container and refrigerate for up to 48 hours.
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