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.

Indian butter chicken

 

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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.
Indian butter chicken
Course Chicken Dishes, 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
  • 1/2 teaspoon Salt
  • Oil for shallow frying
For the Sauce
  • 1 cup Onion chopped
  • 1 1/2 cups Tomato deseeded and chopped
  • 1 1/2 teaspoons Ginger chopped
  • 1 1/2 teaspoons Garlic chopped
  • 1 tablespoon Kashmiri chilli powder
  • 1/4 teaspoon Turmeric powder
  • 15 numbers Cashew nuts
  • 1/2 teaspoon Sugar
  • Salt to taste
  • 3 tablespoons Butter
For Final Preparation
  • 1/4 cup Whipping cream 35% milk fat
  • 1 teaspoon Garam masala
  • 1/2 teaspoon Kasuri methi crushed
Course Chicken Dishes, 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
  • 1/2 teaspoon Salt
  • Oil for shallow frying
For the Sauce
  • 1 cup Onion chopped
  • 1 1/2 cups Tomato deseeded and chopped
  • 1 1/2 teaspoons Ginger chopped
  • 1 1/2 teaspoons Garlic chopped
  • 1 tablespoon Kashmiri chilli powder
  • 1/4 teaspoon Turmeric powder
  • 15 numbers Cashew nuts
  • 1/2 teaspoon Sugar
  • Salt to taste
  • 3 tablespoons Butter
For Final Preparation
  • 1/4 cup Whipping cream 35% milk fat
  • 1 teaspoon Garam masala
  • 1/2 teaspoon Kasuri methi crushed
Indian butter chicken
Instructions
  1. Cut the chicken pieces into medium-sized cubes and marinate it 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 and garlic, saute until 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 and kasuri methi, cook for 10 minutes or until chicken is soft.
  8. Finally, add the cream little by little and mix well. 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.
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