Butter Chicken Recipe
Ingredients
For the Marinade:
1) 1 kg boneless chicken (or use bone-in)
2) 2 drumsticks (optional)
3) 1 tbsp ginger-garlic paste
4) 1 tsp salt (adjust to taste)
5) 1 tsp roasted cumin powder
6) 1 tsp garam masala powder
7) 1 tsp red chili powder
8) 1 tsp Kashmiri red chili powder (for color)
9) 2 tbsp thick yogurt (strained if thin)
10) Juice of 1 large lemon
For the Spice Mix:
11) 1-2 tbsp oil
12) 1 tbsp butter
13) 2 bay leaves
14) 4-5 small cardamoms
15) 2 large cardamoms
16) 1 star anise
17) 4 cloves
18) 1 cinnamon stick
For the Tomato-Spice Mixture:
19) 2 medium-sized onions (roughly sliced)
20) 5 medium-sized tomatoes (roughly chopped)
21) 4-5 green chilies (adjust to taste)
22) 2 tsp salt (adjust to taste)
23) A handful of fresh coriander (including stems)
24) 18-20 cashews
25) 1 tbsp coriander powder
26) 1 tsp Kashmiri red chili powder
27) 1 tbsp ginger-garlic paste
For the Gravy and Cooking:
28) 1-2 tbsp oil
29) 1 tbsp butter
30) 1 cup water (for the paste)
31) 1 tbsp kasuri methi (roasted fenugreek leaves)
32) 3/4 cup fresh cream
Let’s Start Recipe
Today, we will be making a delicious, flavorful Butter Chicken in a restaurant-style. This is a recipe that’s often made for weddings and special gatherings. You can serve this with naan, parathas, or tandoori roti. It’s a very easy recipe, so make sure to try it! Let’s get started quickly.
Step 1: Marinate the Chicken
Here, I have taken 1 kilogram of boneless chicken and also two drumsticks. You can use chicken with bones or without bones as per your preference. Clean the chicken properly and then marinate it.
1) Add 1 tablespoon of ginger-garlic paste.
2) Add 1 teaspoon of salt (or to taste).
3) Add 1 teaspoon of roasted cumin powder.
4) Add 1 teaspoon of garam masala powder.
5) Add 1 teaspoon of red chili powder (or adjust to taste).
6) Add 1 teaspoon of Kashmiri red chili powder for better color.
7) Add 2 tablespoons of thick yogurt.
8) Add the juice of 1 large lemon.
Marinating the chicken with yogurt and lemon juice will make it tender and juicy from the inside. Once the chicken is well-mixed with all the spices, let it marinate in the fridge for 30 minutes to 1 hour.
Step 2: Prepare the Spice Mix
In a pan, heat 1-2 tablespoons of oil along with 1 tablespoon of butter. After the butter melts, add the following whole spices:
1) 2 bay leaves
2) 4-5 small cardamoms
3) 2 large cardamoms
4) 1 star anise
5) 4 cloves
6) 1 piece of cinnamon stick
Fry these whole spices for a few seconds until they release their aroma. Then, add 2 medium-sized onions, roughly sliced. Fry the onions on medium heat for 2-3 minutes until they slightly change color and turn a bit pink.
Step 3: Add Tomatoes and Spices
Next, add 5 medium-sized tomatoes, roughly chopped, along with 4-5 green chilies and 2 teaspoons of salt to the onions. Stir well and cook for 2-3 minutes. Add a handful of fresh coriander (including the stems) for extra flavor.Now, add 18-20 cashews and the following powdered spices:
1) 1 tablespoon of coriander powder
2) 1 teaspoon of Kashmiri red chili powder
3) 1 tablespoon of ginger-garlic paste
Mix all the ingredients well and cook for 2-3 minutes until the rawness of the spices disappears and the tomatoes soften.
Step 4: Cook the Tomato-Spice Mixture
Add 1 cup of water to the mixture and mix everything well. Cover the pan and let it cook for 3-4 minutes on medium flame, allowing the tomatoes and spices to cook and soften. After 3-4 minutes, turn off the heat and let the mixture cool down. Once cooled, transfer it to a blender and grind it into a fine paste. You won’t need to add water.
Step 5: Strain the Paste
To make a smooth and creamy gravy for the butter chicken, strain the ground paste using a fine sieve to remove any bits of tomatoes or spices, leaving behind a smooth, creamy sauce.
Step 6: Fry the Chicken
Now, take a large pan and heat 1-2 tablespoons of oil. Add 1 tablespoon of butter and melt it. Once the butter has melted, arrange the marinated chicken pieces in the pan. Fry the chicken on high flame for 3-4 minutes until the water from the chicken dries up, and the chicken pieces develop a nice color.
After 3-4 minutes, flip the chicken pieces to the other side and cook them on medium-high flame for 3-4 minutes, ensuring that the juices stay locked inside, keeping the chicken tender and juicy.
Step 7: Prepare the Gravy
Now, take another pan and heat 3-4 tablespoons of butter along with 1-2 tablespoons of oil to prevent the butter from burning. Once the butter melts, add the strained gravy paste. Mix the paste with the butter and cook on medium-high flame until the gravy starts to boil.
Step 8: Add the Chicken to the Gravy
Once the gravy boils, add the fried chicken pieces to the pan. Mix the chicken well with the gravy and cover the pan. Let the chicken cook in the gravy on low flame for 15-16 minutes. If the gravy is too thick, you can add a little water to adjust the consistency. Stir the dish occasionally to prevent it from sticking to the bottom.
Step 9: Final Touches
After the chicken is cooked, and the gravy has reached the desired consistency, add 1 tablespoon of roasted kasuri methi (fenugreek leaves). Crush it with your hands before adding it to the gravy.Then, add 3/4 cup of fresh cream to the gravy and mix it well. Cook for 3-4 minutes, allowing the kasuri methi and cream to blend with the gravy, giving it a rich flavor.
Step 10: Serve
Finally, add 1 tablespoon of butter and mix it in well. Your Butter Chicken is now ready! Serve it hot with naan, tandoori roti, or rice. This recipe is super easy to make and very delicious.
Thank You…..♥️