Butter Chicken | How to Make Butter Chicken

By -
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


Pin here for later...



Comments

Post a Comment

Thanks for stopping by. Your comments, suggestions and feedback are always welcome.

Regards

Popular posts from this blog

Best Homemade South Indian Sambar Recipe

By -
Image
A hearty stew made with yellow lentils, vegetables and heaps of aromatic spice powder, Sambar is a staple served with all the meals at every South Indian household. The flavorful lentil curry tempered with aromatic curry leaves, mustard seeds and whole dried red chilies makes for a delectable accompaniment whether having hot idlis , vada, dosa or even plain steamed rice. It won't be incorrect to say that while sambar is majorly known for its tongue-tickling taste, it is also packed with a lot of health benefits; toor dal lends it that much needed dosage of protein, the vegetables provide it with all the essential vitamins and minerals and lastly, addition of hing and tamarind loads it with immune-boosting properties. Having said that, every household has its own recipe of making sambar. Some like it to have thick, others a bit runny. Some like the chunkiness of vegetables whereas others like their sambar to be smooth. Some like it on a tangier side, others with just a hint
Read more

Farali Dhokla - Navratri Special [No Eno Fruit Salt] | Vrat ka Dhokla | Barnyard Millet Savory Steamed Cake

By -
Image
Recently my husband travelled to Ahmedabad and while returning brought a 3-in-1 dhokla/idli/patra steamer for me. Since then, I am always in lookout for opportunities to use this versatile steamer. Well! in the past 15 - 20 days I have already tried my hands making the instant KHAMAN DHOKLA and the 3 GRAIN DHOKLA , both of which were a big hit on my blog. It was now time again to experiment something new; and because we all are observing the Navratri fasts , there was no choice but to come up with a farali dhokla . A few days back, I was just scrolling through various blogs to find a dhokla recipe for the vrat (fasting) but each one listed a recipe that called for use of either eno or baking soda. Since I did not want to incorporate any of these ingredients in my fasting recipe, I thought of  going the old-fashioned way i.e. fermenting the batter overnight so that it gets a natural rise while steaming. And to my utter surprise, it actually worked. I got a nice spongy and fluffy
Read more

Almond Toffee Rolls | Caramel Badam Rolls | Butterscotch Almond Rolls | Diwali Sweet Recipe

By -
Image
Made with ground almond paste, flavored with caramel sauce, some butterscotch essence and crushed almond praline which provides it with that amazing crunch, these Almond Toffee Rolls are an absolute delight and something that you are definitely gonna relish this Diwali.  Now, some of you may ask, why the name "Toffee"? Well, that's because the caramel sauce and the butterscotch lends it a beautiful caramel toffee flavor...and was named so by my husband because when he tasted it, his first words were like "oh..it tastes like a toffee"...so initially I was about to name them as caramel almond rolls or butterscotch almond rolls but this "toffee" thing actually changed my mind and I named this beautiful sweet as Almond Toffee Rolls. They are very easy to make and require just a few pantry ingredients. So, if you are planning to make something unique for this festive season, do try them out. I am sure you are gonna love them. Let me tell you, they also
Read more

Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes

By -
Image
So soft, delectable and absolutely melt in mouth, Dahi ke Kebab are one of the most loved and popular vegetarian appetizers served in almost every North Indian restaurant. While, authentically these kebabs either have besan (gram flour) or bread crumbs for the binding, however, when craving for these kebabs during fasting, you can't have them because of them having these grains. So, just so that I could enjoy these heavenly goodies in fasting too, I tried creating a farali version of them by adding makhana (foxnut) and sabudana flours instead of besan or bread crumbs for the binding. Trust me, they came out absolutely mindblowing and super tasty. If you too are someone who likes to fast and enjoy the delectable stuff at the same time, then this recipe is absolutely a must try.....  Farali Dahi ke Kebab | Vrat ke Dahi Kebab | Navratri Recipes INGREDIENTS Hung Curd -  1 Cup Grated Paneer - 1/4 cup Sendha Namak - as per taste Kala Namak - as per taste Sugar - 1 to 2 tsp F
Read more

Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

By -
Image
Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast . And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa , instant rava & oats idli or instant dhokla , you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome. Moong Dal Idli Recipe | How to Make Moong Dal Idli Talking about the instant moong dal idli , as I said it is a very quick and easy recipe and doesn't require an
Read more

Burani Raita Recipe | Spiced, Garlic Flavored Yogurt

By -
Image
Burani Raita is a famous Indian accompaniment to spicy biryanis and pulaos. A Hyderabadi specialty, it uses some thick yogurt that is mixed with few pounded cloves of garlic and some basic spice powders like red chili and roasted cumin, which lend it that much-needed hint of spicy kick. Not to mention, when it comes to making the Burani Raita, it is no more than a five minutes process and makes for an ideal side dish to go along with any kind of rice preparation or even chapati & sabzi combination. Ideally, this utterly flavorful and aromatic raita only has to it, some pounded raw garlic, however, I have given it a slight twist by topping it with some fried garlic bits and some red chili oil for extra flavoring. This step is totally optional and you can skip it altogether by sticking to the traditional way of making it. So, not wasting any time further, lets move on to the recipe.... Burani Raita Recipe | Garlic Flavored Spiced Yogurt INGREDIENTS Thick y
Read more

Restaurant Style Paneer Pasanda | Stuffed Cottage Cheese in Creamy Tomato Sauce

By -
Image
Paneer Pasanda is a rich and creamy delicacy from Mughlai Cuisine wherein stuffed fried cottage cheese cubes/triangles are dunked in a luscious tomato & cashew based gravy. This is a perfect recipe for parties, get-togethers and festive occasions. Well, paneer or cottage cheese is one ingredient that is so so versatile. There are literally an endless number of recipes that can be cooked with it; palak paneer , shahi paneer, paneer butter masala , paneer tikka, kadhai paneer, matar paneer, paneer kofta  and paneer bhurji are some of the common ones that are cooked most often at homes. Coming to Paneer Pasanda , making it is slightly complex and time consuming when compared to other paneer dishes. But, just in case you want to add a variety to your usual paneer accompaniments, it makes for a perfect dish to go on your menu. It is one recipe that was long-due on my to-do list and fortunately I got the opportunity to make it last Saturday for a small get-together at our place.
Read more