Butter Chicken
Butter Chicken. Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken. Melt a few tablespoons of butter in a skillet over medium heat. Butter Chicken (Murgh Makhani) is one of the most popular curries in the world and yet happens to be one of the easiest! No hunting down hard to find ingredients, this is a Chef recipe that makes the most incredible curry sauce. To cook Butter Chicken you need 35 ingredients and 10 steps quickly.
The ingredients needed to make Butter Chicken:
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of For Chicken Tikka Marination:(Part 1)
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300 g of Skinless and Boneless chicken cubes
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of Salt as per requirement
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1 tbs of lemon juice
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1 1/2 tbs of Ginger-Garlic paste
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of For Chicken Tikka Marination: (Part 2)
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5 tbs of oil
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1 1/2 tbs of Kashmiri Red chilli powder
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1/2 cup of Hung Yoghurt (yoghurt with no water)
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of Salt as per requirement
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1 tbs of lemon juice
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of For Butter Chicken Gravy:
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1 cup of water
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1 of tomato (medium)
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1 of small roughly chopped Onion
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2 of bay leaves
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1 of small cinamon Stick
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2-3 of Cloves
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2 of small green cardamom
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3 of garlic cloves
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1 of small ginger piece
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1 tbs of Kashmiri red chilli powder
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150 g of Butter (unsalted)
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5 of chasew nuts (non roasted)
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of salt
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6 of make sure to check step
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of For Cooking Gravy:
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1 tsp of Chopped ginger
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1 tsp of chopped green chillies
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of Salt as per requirement
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of Kasuri methi powder (dried fenugreek leaves powder)
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1 tsp of Kashmiri red chilli powder
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1 tbs of sugar
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Half of cup thick heavy cream
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of Chopped Green onion/coriander leaves for garnish
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 Be the first to rate & review! Also known as murgh makhani, this famous Indian dish is probably only rivaled in popularity by chicken tikka masala. Dinner takes on an intoxicating aroma as the chicken cooks in the creamy tomato sauce, thanks to the combination of garam masala and toasted cumin. Butter Chicken is an easy recipe that's full of savory flavor with warm spices. This mild curry has tender chunks of chicken simmered in a creamy spiced curry sauce.
