Butter Chicken Recipe

Butter Chicken recipes : at home

butter chicken is a classic Indian dish made with marinated & grilled chicken make the tasty butter chicken at home with this delicious Indian recipe All you need isa bowl of basmati rice or some naans to mopup the luxurious sauce. Not only is this butter chicken incredibly delicious, but it is also very easy to make in your very own kitchen.

Ingredients

For the Marinade:

• 500 grams boneless chicken, cut into pieces
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• Salt to taste
• Juice of 1 lemon
  
  
  
  
  

For the Sauce:

• 3 tablespoons butter
• 1 large onion, finely chopped
• 2 tablespoons ginger-garlic paste
• 3 large tomatoes, pureed
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 cup fresh cream
• 2 tablespoons honey
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions

Marinate the Chicken:

1. In a large bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, salt, and lemon juice.
2. Add the chicken pieces and coat them well with the marinade.
3. Cover and refrigerate for at least 1 hour, preferably overnight.
   
   
   

Cook the Chicken:

1. Preheat your grill or oven to 200°C (400°F). If you don't have a grill or oven, you can also cook the chicken in a pan on the stove.
2. Grill the marinated chicken pieces until they are cooked through and slightly charred. If using a pan, cook the chicken until fully cooked and browned on all sides.
3. Set the cooked chicken aside.

Prepare the Sauce:

1. In a large pan, heat the butter over medium heat.
2. Add the chopped onions and sauté until they are golden brown.
3. Add the ginger-garlic paste and cook for another 2-3 minutes until the raw smell disappears.
4. Pour in the tomato puree and cook for about 10 minutes, stirring occasionally, until the oil starts to separate from the mixture.
5. Add the red chili powder, garam masala, cumin powder, and coriander powder. Mix well.
6. Add the cooked chicken pieces to the sauce and stir to coat them evenly.
7. Reduce the heat to low and let it simmer for about 10 minutes.
8. Stir in the fresh cream and honey. Mix well and cook for another 5 minutes.
9. Season with salt to taste.
   
   
   

Serve:

1. Garnish with chopped fresh cilantro.
2. Serve hot with naan, roti, or rice.

Enjoy your delicious homemade Butter Chicken!

FAQs

what is butter chicken?

On the other hand, Daryaganj, which opened its doors in 2019, argues that the history of butter chicken is more complicated.

They claim that a late family member had partnered with the founder of Moti Mahal when he opened the restaurant and the dish was invented there, giving them the right to also lay claim to the creation of the dish. 

what is the delicious recipe of butter chicken ?

I love this and I probably make it twice a week :)
Ingredients:
Ingredients:
-1 kg boneless chicken skin removed
-Juice of 1 lime
-Salt to taste
-1 tsp red chilli powder (adjust to suit your taste)
-6 cloves
-8-10 peppercorns
-1" stick of cinnamon
-2 bay leaves
-8-10 almonds
-Seeds from 3-4 pods of cardamom
-1 cup fresh yoghurt (must not be sour)
-3 tbsps vegetable/canola/sunflower cooking oil
-2 onions chopped
-2 tsps garlic paste
-1 tsp ginger paste
-2 tsps coriander powder
-1 tsp cumin powder
-1/4 tsp turmeric powder
-1 can (400g or 14 oz) of tomato paste
-1/2 litre chicken stock
-2 tbsps kasuri methi (dried fenugreek leaves)
-3 tbsps unmelted, soft butter
-Salt to taste
-Coriander leaves to garnish

Preparation:
-Mix the chicken, lime juice, salt and red chilly powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
-Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
-Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
-Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
-Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
-Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
-Cook till the chicken is tender and the gravy is reduced to half its original volume.
-Melt the butter in another small pan and then pour it over the chicken.
-Garnish with coriander leaves and serve with Naan and Kaali Daal.
-For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!