Butter chicken Recipe

chicken curry,chicken recipes,indian chicken recipes,Indian recipes,

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Butter chicken or murgh makhani (Hindi: मुर्ग़ मक्खनी) (pronounced [mʊrg məkʰniː]) is a dish from the Indian subcontinent of chicken in a mildly spiced curry sauce.

History and cuisine of Butter Chicken

The dish has its roots in Punjabi cuisine. It was developed by an Indian, Kundan Lal Gujral, a Punjabi Hindu restaurateur,who was the founder of Moti Mahal Delux restaurant in Delhi, India.

The dish was invented by Gujral at his restaurant in Delhi in 1950's. The dish was deduced by mixing the leftover chicken in a tomato gravy, rich in butter and cream and served as such.

Ingredients for Butter Chicken

To marinate

• 500 gms of Chicken
• ½ to ¾ tsp red chili powder
• 1 tsp ginger garlic pasteSalt as needed
• 1 to 2 tbsp yogurt
• ½ to ¾ tsp garam masala
• Little turmeric

Cooking Ingredients

• 1 tbsp. butter or Oil
• 1 cups cubed onions, 3 medium
• 1.5 cups finely chopped peeled tomatoes (3 large)
• salt as needed
• 10 to 12 cashew nuts / kaju
• ½ to ¾ tsp. garam masala powder
• ½ to ¾ tsp. kashmiri red chilli powder
• 1 tsp. coriander powder
• ½ tsp. sugar(optional)
• 1 ½ tbsp. Butter
• 1 bay leaf
• 3 green cardamom
• 2 to 3 cloves
• 1 small cinnamon stick
• 1.5 tsp ginger garlic paste
• ½ tsp. kasuri methi
• 3 tbsp cream( for restaurant style)
• few coriander leaves for garnish

Recipe Steps for Restaurant style butter chicken

• Frst add all the ingredients mentioned in `to marinate` to chicken pieces.

• Mix and keep the chicken pieces to marinate for atleast 1 to 2 hours though overnight will be best.

• Take butter (or edible oil) in a vessel, cooker or pan.

• Add chopped onions and cook till onions start changing the color or start getting light brown

• Add Salt and tomato.

• Mix well and cook for around 2 minutes on medium flame.

• Add cashews.Mix it well.

• Add coriander powder, turmeric powder, Red chilli powder, Garam masala powder.

• Cook for 2 minutes and turn off the heat.

• Now take this fried onions and tomato in a grinder and grind it by adding very little water.

• After grinding keep it aside.

• Take 2 tbsp of butter in a pan or wok.

• Add Cinnamon, bay leaf, cardamom and cloves.

• Fry for 30-40 seconds.
• Add around One and Half tbsp ginger garlic paste. Fry for few seconds till raw smell goes away or around 30-40 seconds.
• Add marinated chicken pieces.

• Leave it on medium heat till the spices dry by itself. No need to add water as of now.
• It will take around 6-10 minutes depending on your burner. Stir in between to ensure that chicken is not sticking to the base.

• Now add our grinded paste. Mix well. Let it cook for 2-3 minutes on medium heat.

• Add water as per your gravy requirement. We have added here around one and half glass of water. Give it a mix.

• Cover the pan or cooker and let it cook on low medium flame till pieces become tender. It should take around 15-20 minutes.
• Check once in between and if needed add more water but only if it is required.
• Once pieces are tender, Add 1 tsp. kasuri methi. Give it a mix.

• Add Sugar (Optional).

• Let it cook for couple of minutes
• Add Fresh Cream (Optionaland for tempting color) and give it a good mix.

• Now transfer butter chicken to a serving dish.

Serving:

• Now our delicious butter chicken is ready to eat. You can enjoy it with Roti, Chapati, Naan (Indian bread) or rice.
• Garnish it with fresh cream or few Coriander leaves.

• And believe me once you prepare and have it, I promise you will lick your fingers. So I suggest you to please do try at home once.
• Enjoy your Restaurant style butter chicken and we will see you again with a new dish and a new recipe. Till then bye bye and take care of yourself. Have a good night.

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