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Butter Chicken is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Butter Chicken is something that I have loved my entire life.
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.
To get started with this recipe, we have to prepare a few ingredients. You can have butter chicken using 34 ingredients and 14 steps. Here is how you cook it.
Composition needed to serve Butter Chicken:
- 500 g boneless chicken
- 3 tbsp butter
- 1 tbsp oil
- For marination
- 1/2 tablespoon Kashmiri Chilli Powder
- 4 tbsp hung curd
- to taste salt
- 1/4 tsp turmeric
- 1 tsp Chicken Masala/Garam Masala
- 1.5 tsp Ginger garlic paste
- 1.5 tsp coriander powder
- For Gravy
- 1 tsp oil
- 1 inch cinnamon stick
- 2-3 cloves
- 2 cardamom
- 2 dry red chilies
- 1 green chilli slit optional
- 1 big onion roughly chopped
- 3-4 big tomatoes roughly chopped
- to taste salt
- 1 teaspoon sugar
- 2 tbsp cream
- 1 tbsp milk
- 8-10 cashews
- 1/2 tsp red chilli powder
- 3 garlic cloves
- 1 tbsp crushed kasuri methi
- 1-2 drops Food colour - optional
- For Garnish
- 1 tbsp butter
- 1 tsp Melon seeds
- 3 tbsp chopped coriander leaves
- 1 tbsp cream
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.
Instructions to serve Butter Chicken:
- Mix all the ingredients under marination section with chicken. Rest aside for 1 hour at least. Longer the marination, better the taste
- Heat 1 tablespoon oil and 1 tablespoon butter in a pan
- Add cinnamon, cardamom, cloves, whole red chilies and garlic. Saute for a minute or till fragrant.
- Add onions and saute until translucent
- Add cashews and tomatoes. Saute until tomatoes are tender. Cool the mixture completely
- Grill the chicken in tandoor or oven until 60% done. Any excess marination can be used while making gravy
- Grind the mixture with 1 tbsp cream and 1 tbsp milk to smooth puree
- Heat 2 tbsp butter and 1 tsp oil in a pan
- Add ground puree and saute for 3-4 minutes. if using food colour, add now and mix well
- Add semi grilled chicken and mix well
- Add red chilli powder, salt, sugar, 1/2 cup water and any left over marination. Mix well. Add green chilli if required for additional spiciness
- Cover and cook until chicken is done stirring occasionally
- Add cream, kasuri methi and mix well
- Garnish with fresh cream, chopped coriander leaves and little butter. Sprinkle lightly roasted pumpkin or melon seeds on top. Serve hot with roti or naan
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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