Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, butter chicken. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Butter chicken or murg makhani (pronounced [mʊrg ˈmək.kʰə.niː]) is a dish of chicken in a spiced tomato, butter and cream sauce. It originated in the Indian subcontinent. Learn how to make Butter Chicken, a heavenly chicken gravy recipe by Chef Varun Inamdar.
Butter Chicken is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Butter Chicken is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have butter chicken using 35 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Butter Chicken:
- Prepare For Chicken Tikka Marination:(Part 1)
- Make ready 300 g Skinless and Boneless chicken cubes
- Prepare Salt as per requirement
- Take 1 tbs lemon juice
- Get 1 1/2 tbs Ginger-Garlic paste
- Prepare For Chicken Tikka Marination: (Part 2)
- Prepare 5 tbs oil
- Take 1 1/2 tbs Kashmiri Red chilli powder
- Make ready 1/2 cup Hung Yoghurt (yoghurt with no water)
- Prepare Salt as per requirement
- Prepare 1 tbs lemon juice
- Make ready For Butter Chicken Gravy:
- Get 1 cup water
- Prepare 1 tomato (medium)
- Take 1 small roughly chopped Onion
- Get 2 bay leaves
- Take 1 small cinamon Stick
- Make ready 2-3 Cloves
- Prepare 2 small green cardamom
- Take 3 garlic cloves
- Get 1 small ginger piece
- Make ready 1 tbs Kashmiri red chilli powder
- Take 150 g Butter (unsalted)
- Prepare 5 chasew nuts (non roasted)
- Make ready salt
- Get 6 make sure to check step
- Make ready For Cooking Gravy:
- Prepare 1 tsp Chopped ginger
- Get 1 tsp chopped green chillies
- Take Salt as per requirement
- Get Kasuri methi powder (dried fenugreek leaves powder)
- Take 1 tsp Kashmiri red chilli powder
- Prepare 1 tbs sugar
- Take Half cup thick heavy cream
- Take Chopped Green onion/coriander leaves for garnish
No one will believe it's not take-out! Butter chicken is an Indian dish that originated in Delhi. Small pieces of chicken are marinated with spices, ginger, and garlic. They then get cooked until tender in a creamy, mildly spiced.
Steps to make Butter Chicken:
- Firstly, Marinate the Chicken in a bowl by adding salt, lemon juice and ginger garlic paste and set aside for 15 - 20 minutes.
- 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.
- 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.
- 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.
- 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.
- Heat stove, and add the rest buttet into the cooking pot. Add chopped ginger and green chillies, just lightly saute.
- Add the blended puree and let it cook for 5 to 8 minutes.
- 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 doesn't 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.
- 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.
- Finally add the thick heavy cream and mix it. Garnish with chopped green onion/coriander leaves. Serve with chapati or Naan.
Butter chicken was first created in India just a few decades ago, and was actually born out of a need to re-purpose unsold chicken. Butter chicken originated from using leftover dry tandoori chicken and giving it moisture with a creamy spiced tomato sauce — plus some butter, and we have butter chicken. Butter Chicken is one of my top five favorite Indian recipes. This means you now have the lovely buttery tomato-ey sauce ready for the next time you have chicken leftover. Share this with your friends via There is a very good reason why butter chicken is one of the most loved Indian dishes: it's pretty darn delicious.
So that’s going to wrap it up for this exceptional food butter chicken recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
