Butter Chicken is a creamy Indian chicken curry recipe which is one of the most well known Indian dishes around the world.
Everybody in my house loves butter chicken, but I never had the confidence that I would be able to do justice to this delicious gravy. However, last weekend I tried out butter chicken and it turned out superb.
I believe that Butter chicken tastes best when eaten with Naans or Pav (Dinner Rolls). This time I made Butter Garlic Naans to go with it which again turned out great.
Here is the step by step Butter Chicken recipe with pictures.
Serves: 2-3
Preparation Time: 3 hours 30 minutes
Marination Time: 24 hours
Cooking Time: 30 minutes
Ingredients:
For Marinate 1:
Chicken: 1 kg boneless
Lemon juice: 2 tbsp
Salt: 2 tsp
Chili powder: 1 tsp
For Marinate 2:
kasuri methi: 2 tbsp
haldi powder: 1/8 tsp
garam masla powder: 1.5 tsp
oil: 2 tbsp
Ginger paste: 1 tbsp
Garlic Paste: 1 tbsp
Hung curd: 1 cup
For Gravy
Butter: 8 tbsp
cinnamon: 2 – 1 inch sticks
cardamom: 4
cloves: 4
Tomatoes: 8 large
Cashew Nuts: 1/2 cup
Chili powder: 2 tsp
Garam Masala Powder: 1 tbsp
Kasuri methi: 1tbsp
Sugar: 2 tsp
Salt: 1 tsp
Chilled Cream: 250 ml
Method of Preparation:
- Marinate the chicken with lemon juice, salt and chili powder and keep aside for 20 minutes.
- For the second round of marination, apply kasuri methi, turmeric powder, garam masala powder, oil, ginger Paste, garlic paste and hung curd to the chicken. Keep overnight for marination.
- Add 4 tbsp butter in a pan and fry the chicken pieces on high till the chicken is cooked and the pieces turn brown in color. Keep aside.
- Add 4 tbsp butter in a pan. Add the cinnamon, cloves and cardamom and stir fry for 1 minute
- Make a puree of the tomatoes and cashew. Pass it through a sieve to get a very smooth paste.
- Add the tomato cashew puree and stir fry for 2 mins.
- Add chili powder, garam masala, salt and sugar and mix well. Let mixture boil
- Pour 3/4 cup water. Let simmer for 5 minutes on low flame.
- Add chicken and simmer for 5 more minutes
- Add kasuri methi and stir. Pour the cream and switch off the flame.
I often experiment with different Chicken gravies some of my favorite ones being the Goan special Chicken Xacuti, Chicken Coriander Curry, Chicken Ghee Roast. For the entire list of chicken gravies on this blog, you can click here: Chicken Curries
Butter Chicken
- For Marinate 1:
- Chicken: 1 kg boneless
- Lemon juice: 2 tbsp
- Salt: 2 tsp
- Chili powder: 1 tsp
- For Marinate 2:
- For Marinate 1:
- Chicken: 1 kg boneless
- Lemon juice: 2 tbsp
- Salt: 2 tsp
- Chili powder: 1 tsp
- For Marinate 2:
- kasuri methi: 2 tbsp
- haldi powder: ⅛ tsp
- garam masla powder: 1.5 tsp
- oil: 2 tbsp
- Ginger paste: 1 tbsp
- Garlic Paste: 1 tbsp
- Hung curd: 1 cup
- For Gravy
- Butter: 8 tbsp
- cinnamon: 2 – 1 inch sticks
- cardamom: 4
- cloves: 4
- Tomatoes: 8 large
- Cashew Nuts: ½ cup
- Chili powder: 2 tsp
- Garam Masala Powder: 1 tbsp
- Kasuri methi: 1tbsp
- Sugar: 2 tsp
- Salt: 1 tsp
- Chilled Cream: 250 ml
- Marinate the chicken with lemon juice, salt and chili powder and keep aside for 20 minutes.
- For the second round of marination, apply kasuri methi, turmeric powder, garam masala powder, oil, ginger Paste, garlic paste and hung curd to the chicken. Keep overnight for marination.
- Add 4 tbsp butter in a pan and fry the chicken pieces on high till the chicken is cooked and the pieces turn brown in color. Keep aside.
- Add 4 tbsp butter in a pan. Add the cinnamon, cloves and cardamom and stir fry for 1 minute
- Make a puree of the tomatoes and cashew. Pass it through a sieve to get a very smooth paste.
- Add the tomato cashew puree and stir fry for 2 mins.
- Add chili powder, garam masala, salt and sugar and mix well. Let mixture boil
- Pour ¾ cup water. Let simmer for 5 minutes on low flame.
- Add chicken and simmer for 5 more minutes
- Add kasuri methi and stir. Pour the cream and switch off the flame.
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