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Butter chicken also known as chicken makhani is one of the most popular, lip smacking and Chunks of grilled chicken (tandoori chicken) cooked in a smooth buttery & creamy tomato based. Butter chicken or murg makhani (pronounced [mʊrg ˈmək.kʰə.niː]) is a dish of chicken in a spiced tomato, butter and cream sauce. It originated in the Indian subcontinent.
Butter Chicken is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It's easy, it is quick, it tastes delicious. They are fine and they look wonderful. Butter Chicken is something that I've loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook butter chicken using 26 ingredients and 5 steps. Here is how you can achieve it.
Composition needed to make Butter Chicken:
- Marination:
- 1 kg Chicken (Bone – In, cut into small or medium pieces)
- 1/2 cup Hung Curd
- 1 tablespoon Kashmiri Chilli Powder
- 2 tablespoon Coriander Powder
- 1/2 teaspoon Turmeric powder
- 1-1/2 tbsp Ginger Garlic (Paste)
- 1 teaspoon Garam Masala Powder
- 1 tsp Little kasoori methi
- to taste Salt
- For the gravy:
- 1 tablespoon (Oil)
- 3 tablespoons Butter
- 1 inch cinnamon (stick)
- 2 Pods Cardamom
- 3 Cloves
- 5 Chilies (Whole Kashmiri Red)
- 6/7 Cloves Garlic
- 2 big Onions (roughly chopped)
- 7-8 Tomatoes (roughly chopped)
- 1/4 cup Cashewnuts
- 1/2 teaspoon Chilli Powder
- 2 tablespoons Ketchup
- 1 tablespoons Kasuri Methi (Dry)
- 2 tablespoons Fresh Cream
- to taste Salt
Skip the Indian takeout and cook up your very own version of the popular dish! Butter Chicken is one of my top five favorite Indian recipes. Butter chicken like chicken tikka masala, is one of the most popular Indian curries across the world and for all the right reasons. This delicious chicken recipe is also popular by its Hindi name.
Directions to make Butter Chicken:
- Start by mixing all the ingredients under marinade and adding the chicken to it. Mix well, cover and set aside for 1 to 2 hrs.
- Heat 1 tablespoon oil and 3 tablespoons butter to a large kadhai or dutch oven. Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or so till fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and cashew nuts. Mix once, reduce the flame to a simmer and cover and cook for 15 minutes till the tomatoes start breaking down and becoming slightly pulpy.
- Switch off the flame. Cool and grind it. In another pan, heat a tablespoon of oil. Add the chicken pieces and sear them on both sides for 2-3 minutes on high heat.R remove the chicken. In the same pan, heat oil. Add the ground puree and cook for some time.
- Add the chicken pieces, chilli powder, ketchup, salt and 1/2 cup water. Bring this to a boil. Reduce the flame to low, and cover and cook for 20-25 minutes.
- Once the chicken is cooked, stir in the dry kasuri methi and fresh cream. Serve hot with butter naan and rice.
Butter chicken was first created in India just a few decades ago, and was actually born out of a need to re-purpose unsold chicken. There is a very good reason why butter chicken is one of the most loved Indian dishes: it's pretty darn delicious. Succulent marinated chicken steeped in a rich and creamy tomato sauce. Butter chicken originated from using leftover dry tandoori chicken and giving it moisture with a creamy spiced tomato sauce — plus some butter, and we have butter chicken. This means you now have the lovely buttery tomato-ey sauce ready for the next time you have chicken leftover.
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