Indian Butter Chicken

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Butter chicken is also known as chicken makhani. It is a mild, creamy chicken curry. It goes well with naan, ghee rice, etc.

 

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 Indian Butter Chicken
Butter chicken is also known as chicken makhani. It is a mild, creamy chicken curry. It goes well with naan, ghee rice etc.
Course Chicken Recipes, Non-Vegetarian
Cuisine Indian
Servings
servings
Ingredients
For Marination
  • 500 grams Boneless chicken thighs or breasts
  • 1 teaspoon Kashmiri chilli powder
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 2 tablespoons Yogurt
  • 1/4 teaspoon Salt
  • 2 tablespoons Mustard oil
For the Sauce
  • 1 cup Onion chopped
  • 1 1/2 cups Tomato seeded and chopped
  • 2 teaspoons Ginger chopped
  • 2 teaspoons Garlic chopped
  • 1 number Green chilli chopped
  • 1 tablespoon Kashmiri chilli powder
  • 1/4 teaspoon Turmeric powder
  • 10 numbers Cashew nuts
  • 1 teaspoon Sugar
  • Salt to taste
  • 2 tablespoons Butter
For Final Preparation
  • 2 - 4 tablespoons Whipping cream 35% milk fat
  • 1 tablespoon Butter
  • 1/2 teaspoon Garam masala
  • 1/4 teaspoon Cumin powder
  • 3/4 teaspoon Kasuri methi crushed
Course Chicken Recipes, Non-Vegetarian
Cuisine Indian
Servings
servings
Ingredients
For Marination
  • 500 grams Boneless chicken thighs or breasts
  • 1 teaspoon Kashmiri chilli powder
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 2 tablespoons Yogurt
  • 1/4 teaspoon Salt
  • 2 tablespoons Mustard oil
For the Sauce
  • 1 cup Onion chopped
  • 1 1/2 cups Tomato seeded and chopped
  • 2 teaspoons Ginger chopped
  • 2 teaspoons Garlic chopped
  • 1 number Green chilli chopped
  • 1 tablespoon Kashmiri chilli powder
  • 1/4 teaspoon Turmeric powder
  • 10 numbers Cashew nuts
  • 1 teaspoon Sugar
  • Salt to taste
  • 2 tablespoons Butter
For Final Preparation
  • 2 - 4 tablespoons Whipping cream 35% milk fat
  • 1 tablespoon Butter
  • 1/2 teaspoon Garam masala
  • 1/4 teaspoon Cumin powder
  • 3/4 teaspoon Kasuri methi crushed
Instructions
  1. Cut the chicken pieces into medium-sized cubes and marinate them with all the ingredients listed under 'for marination.' Cover and refrigerate the marinated chicken pieces for about 2 hours or overnight.
  2. Heat oil in a pan and shallow fry the chicken until it is done, keep aside.
  3. Heat butter in a pan and saute onion until golden. Add ginger, garlic, and green chili and saute until the raw smell goes.
  4. Add chilli powder and turmeric powder along with little water and saute till oil separates.
  5. Add tomatoes, cashew nuts, sugar, and salt.
  6. Cover the pan and cook until the tomatoes are soft and mushy, allow it to cool. Add the mixture to a blender along with 1 cup warm water and blend to a smooth sauce.
  7. Return the sauce to a pan and bring to boil. (Add more warm water to get the desired consistency). Add fried chicken pieces, garam masala, cumin powder and kasuri methi, cook for 10 minutes or until chicken is soft.
  8. Add the cream little by little and mix well. Finally, add butter and remove from fire.
  9. NOTE - Kasuri methi is dried fenugreek leaves.
  10. I used Emborg unsweetened whipping cream in this recipe.
  11. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
  12. Recipe source - Smitha Anil, my friend.

4 Comments

  1. Nirmal
    May 2, 2019 at 10:05 pm  ·  Reply

    Looks yummy and delicious.

  2. Binod baby
    May 4, 2019 at 3:26 pm  ·  Reply

    Nice

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