Butter Chicken Butter Chicken is probably one of the most popular Indian chicken. Is Butter Chicken Truly Authentically Indian? The story goes that the owner of Moti Mahal restaurant Murgh = chicken, Makhani = buttery.

Ingredients of Butter Chicken

  1. It's 750 gms of chicken.
  2. It's 1 cup of curd.
  3. It's 1 tablespoon of tandoori masala.
  4. You need 2 teaspoons of red chilli powder.
  5. It's 2 teaspoons of turmeric powder.
  6. It's 2 teaspoons of coriander powder.
  7. You need 10-12 cloves of garlic.
  8. You need 1 inch of ginger.
  9. It's handful of mint leaves.
  10. You need handful of coriander leaves.
  11. It's 2 teaspoon of cumin powder.
  12. It's 2 of onions.
  13. It's 6 of tomatoes.
  14. You need 1 tablespoon of tomato ketchup.
  15. Prepare 1 teaspoon of sugar.
  16. It's 1 teaspoon of kasuri methi.
  17. You need 2 teaspoons of kitchen king masala.
  18. You need 2 tablespoons of oil.
  19. It's 1 tablespoon of butter.
  20. You need 10-12 of cashew.
  21. Prepare 1 tablespoon of poppy seeds.
  22. Prepare to taste of salt.

Butter Chicken step by step

  1. In a blender take ginger, garlic, coriander, mint add little water and blend keep aside..
  2. Soak Kaju and poppy seeds in warm water for half and hour, once soaked blend it to nice paste. keep aside..
  3. In a bowl take curd, add 1 tablespoon ginger garlic paste, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, tandoori masala, 1 teaspoon cumin powder, salt mix, now add chicken pieces and mix till chicken pieces are coated with masala marinate for minimum 45 minutes..
  4. Cut onion in to large pieces, keep aside, make cross on top of tomatoes and keep aside..
  5. In a pan boil some water add onion and tomatoes..
  6. After 5 minutes, strain the water and keep aside..
  7. After 45 minutes, heat 1 tablespoon oil in pan and add chicken, fry till water dries, then simmer and cover and cook for 10 minutes, till oil separates..
  8. Alternatively you can roast chicken in oven for 15 minutes or till it's done..
  9. Chicken is done keep aside..
  10. For the gravy: Blend the boiled onions in nice paste..
  11. In a kadhai, heat oil and butter add 3 to 4 black pepper, 2 cardamoms and add onion paste. Cook till oil separates.
  12. Now remove skin of tomatoes and blend nicely to make tomato puree. keep aside.
  13. Once onion paste changes colour add 1 tablespoon ginger garlic paste and fry till raw smell goes now add tomato puree. cook till oil separates..
  14. Now add all dry masalas, tomato ketchup, sugar and mix well, add kaju paste and mix again..
  15. Now add fry chicken along with all the masala, taste and add salt only if needed..
  16. Add water to adjust consistency and allow to boil, once it boils simmer and cover and keep for 5 minutes..
  17. After 5 minutes, crush a teaspoon of kasuri methi and garnish with coriander leaves.
  18. Serve hot with phulkas, roti, pulao enjoy....

Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. All Reviews for Chicken Makhani (Indian Butter 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 was first created in India just a few decades ago, and was actually born out of a need to re-purpose unsold chicken.

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