Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, butter chicken. One of my favorites. For mine, I am going to make it a little 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 popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Butter Chicken is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have butter chicken using 25 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Butter Chicken:
- Prepare For the chicken marinade:
- Get 28 oz (800 g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
- Take 1/2 cup plain yoghurt
- Make ready 1 1/2 tablespoons minced garlic
- Get 1 tablespoon minced ginger (or finely grated)
- Make ready 2 teaspoons garam masala
- Get 1 teaspoon turmeric
- Prepare 1 teaspoon ground cumin
- Make ready 1 teaspoon red chilli powder
- Get 1 teaspoon salt
- Take For the sauce:
- Take 2 tablespoons olive oil
- Prepare 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
- Take 1 large onion, sliced or chopped
- Prepare 1 1/2 tablespoons garlic, minced
- Get 1 tablespoon ginger, minced or finely grated
- Prepare 1 1/2 teaspoons ground cumin
- Prepare 1 1/2 teaspoons garam masala
- Prepare 1 teaspoon ground coriander
- Prepare 14 oz (400 g) crushed tomatoes
- Get 1 teaspoon red chili powder (adjust to your taste preference)
- Get 1 1/4 teaspoons salt (or to taste)
- Get 1 cup heavy or thickened cream (or evaporated milk to save calories)
- Make ready 1 tablespoon sugar
- Take 1/2 teaspoon kasoori methi (or dried fenugreek leaves)
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:
- In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
- Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
- Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
- Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
- Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
- Pour the pureed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
- Garnish with chopped cilantro and serve with fresh, hot peas pulao and fresh homemade Naan!
- Please don't forget to tag @appetizing.adventure on Instagram with a picture if you try this recipe!
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.
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