Butter Chicken | How to Make Butter Chicken

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Butter Chicken finds its roots in Punjabi cuisine and is known to have first originated in the menu of the renowned restaurant chain in North India with the name of Moti Mahal Deluxe. The rich, creamy and tomatoey gravy with a right balance of spiciness, tanginess and sweetness, makes for a perfect delight for every non-veg food lover. This delectable chicken delicacy has gained quite a popularity over the years and now finds one of the top places on the menus of many international multi-cuisine restaurants too. While authentically, the chicken pieces in Butter Chicken are first roasted in a tandoor and then added to the gravy, I bring to you an alternate method to make and relish this wonderful dish in your very own home kitchens, and that too without a tandoor. So, let's get started and see how it can be made.

The recipe is divided in two parts - the chicken and the gravy. For the latter part, I have used my make-ahead makhani gravy base, recipe for which you can find HERE. For the chicken part, I just marinate the chicken, sear it in pan and then simmer the chicken pieces in the gravy for 15-20 minutes. Finally, for the authentic restaurant style smoky flavor, take a hot piece of coal, drop a spoon of ghee over it and cover with lid for 2 minutes. This ensures lending a nice smokiness to the recipe. 


Butter Chicken | How to Make Butter Chicken


Ingredients

  • Chicken (on bone) - 500 grams
  • Butter - 2 tbsp
  • Thick curd - 1/2 cup
  • Red chili powder - 1 and 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Cumin powder - 1 tsp
  • Salt - as per taste
  • Ginger-Garlic paste - 1 tsp
  • Crushed kasoori methi - 1 tsp
  • Lemon juice - 1/2 tbsp
  • Slit green chilies - 2 to 3
  • Makhani gravy base - 1 and 1/2 cup. Click here for the recipe of gravy base.
  • Water - as required
  • Cream (optional) - 2 to 3 tbsp
  • Garam masala powder - 1 tsp


Butter Chicken | How to Make Butter Chicken


Butter Chicken | How to Make Butter Chicken


Method

  1. In a bowl, marinade the chicken with curd, ginger-garlic paste, crushed kasoori methi, salt, red chili powder, coriander powder, cumin powder and lemon juice. Keep aside for 1 hour. Note that I have used chicken on bone, you can also use boneless chicken pieces.
  2. In a pan or wok, heat the butter. Don't let it burn. Add in the slit chilies along with marinated chicken pieces and sear on high heat for 5 minutes. Lower the heat, cover and cook for 15 minutes, occasionally stirring in between. If using boneless chicken, cook for only 5 minutes. Alternatively, you can also bake the chicken in oven for about 30 minutes, turning and basting it in between with butter.
  3. Add the gravy base to the cooked chicken. Give a nice mix. Add some water, about 1 cup or according to consistency needed.
  4. Bring to a boil. Simmer for 15 to 20 minutes till the gravy attains a nice thick creamy consistency.
  5. Switch off the flame. Add in cream, some crushed kasoori methi and garam masala powder. Check for seasoning. Add some salt if needed. Just before serving, place a steel katori in the center of the dish. Place a burning piece of coal in the same and pour a tsp of ghee. Immediately cover with a lid for 2 minutes. This will infuse a beautiful smoky flavor in the chicken. Uncover and take out the katori and the coal piece. 
  6. Serve butter chicken hot with naan or lachcha parantha.


Butter Chicken | How to Make Butter Chicken


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