Restaurant Style Butter Chicken

BUTTER CHICKEN

Hey Foodies! You might have heard about Butter Chicken or say Murgh Makhani, haven’t you? Leaves your mouth watering, right? I am here with the tasty and mouth watering Restaurant Style Butter Chicken which will be ready in less than 30 Minutes. I have got two methods for you, Method 1 which will be ready in 30 minutes and Method 2 which will be ready in 15 minutes.

This Recipe of Butter Chicken comes from Indian Cuisine, it was originated in North India. Butter Chicken Recipe contains strips/ chunks of boneless chicken with tomato and onion gravy which will cast a spell on you as soon as you taste it. Believe me! You will want to try it again and again. You see the dollop of butter in the image below! The butter will soon melt and the soft chicken pieces with the punch of spices with its divine taste will leave you mesmerized. Wanna have some? Let us start!1 butter chicken chicken image showing alt text

Also Check: How to make Chicken Mandi at Home

Method 1:

Ingredients

For marination

  • Chicken boneless – 1/2 kg
  • Salt – to taste
  • Lemon – 1
  • Red Chilli powder – 1 tsp
  • Garam Masala – 1 tsp
  • Ginger paste – 1/2 tsp
  • Garlic paste – 1/2 tsp
  • Curd – 1 cup
  • Red food colour – 1/4 tsp

For the Butter Chicken Gravy

  • Butter – 2 tbsp
  • Oil – 1 tbsp
  • Bay leaf –  1
  • Green chillies – 2
  • Onion – 2 (finely chopped)
  • Tomatoes (pureed) – 2 cups
  • Cashew – 6 to 8
  • Almonds – 5 to 6
  • Salt – to taste
  • Red Chilli powder – 1 tsp
  • Garam Masala powder – 1 tsp
  • Fenugreek leaves – 1/2 tsp
  • Cream – 2 tsp
Whole Spices
  • Cardamom pods – 2
  • Cloves – 4
  • Bay leaf – 1

For Garnishing

  • Butter – a dollop
  • Coriander leaves – 1 tbsp (chopped)

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Procedure

Procedure for the chicken

  1. Marinate the Chicken Pieces for 20 minutes with the ingredients mentioned in the above marination section.
  2. Heat very little oil in a pan, add the chicken pieces and cook till it’s water evaporates. (You may even cook it in an oven/ tandoor)
  3. Keep the chicken pieces aside.

Procedure for the Gravy

  1. Heat oil in a pan, add cinnamon stick, cardamom pod, cloves, bay leaf, Almonds and Cashews.
  2. Add green chillies, onions, tomatoes and a pinch of salt.
  3. Let it stay in till the tomatoes become mushy.
  4. Cool this mixture.
  5. Grind it to a paste. (You may remove the whole spices before grinding them)
  6. Strain it to get a smooth texture. Keep this aside.
  7. Now heat oil in another pan and add some butter, drop in the tomato mixture and simmer.
  8. Add red Chilli powder, salt, garam Masala powder. Stir well and add the cooked chicken pieces to it.
  9. Cook till you see the oil separating. Add the cream and crushed Fenugreek leaves.
  10. Garnish with chopped coriander leaves and a dollop of butter.
  11. Serve hot with butter naan.

Also Check: Reshmi Chicken Handi Recipe

Method 2:

Ingredients

For marination

  • Chicken boneless – 1/2 kg
  • Salt – to taste
  • Lemon – 1
  • Red Chilli powder – 1 tsp
  • Garam Masala – 2 tsp
  • Ginger paste – 1/2 tsp
  • Garlic paste – 1/2 tsp
  • Curd – 1 cup
  • Red food colour – 1/4 tsp

For the Butter Chicken Gravy

  • Butter – 2 tbsp
  • Oil – 1 tbsp
  • Salt – to taste
  • Red Chilli powder – 1 ½ tsp
  • Garam Masala powder – 2 tsp

For the paste

  • Onion – 2
  • Tomatoes (pureed) – 2 cups
  • Cashew – 6 to 8
  • Almonds – 5 to 6

Garnishing

  • Coriander leaves
  • Cream – 2 tsps

Procedure

  1. Mix the Chicken Pieces with the above-mentioned ingredients in the marination section.
  2. To a mixer/grinder, add onions, tomatoes, cashew, almonds and make a smooth paste.
  3. Heat butter and oil in a pan, add the marinated chicken and the prepared paste. Leave it to simmer or pressure cook it.
  4. Add salt, red chilli powder and garam masala powder.
  5. Cook on high flame for 5 minutes.
  6. Garnish with cream and Coriander leaves, serve hot.

Also Check: Chicken Tikka in Skillet

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