Butter Chicken Recipe | Most Popular Dish in India

Butter Chicken Recipe

Butter Chicken is known as the Murgh Makhani, which is one of the most popular curries in the world. It features a full-flavored sauce that complements the chicken well. It has a perfect balance of sweet and spicy but is definitely mild on the spice spectrum of Indian curries.

To make this curry, chunks of boneless chicken are marinated in yogurt and then simmered in a tomato-based gravy. 

Do you Know?

Butter Chicken originated in Delhi, during the 1950s. A man named Kundal Lal Gujaral, who migrated to India from the newly formed Pakistan, opened a restaurant in Delhi, Moti Mahal. He served out the various dishes in the restaurants. There used to be a lot of leftover marinades grilled chicken with butter and tomato gravy which created a new dish. At that time, he called this dish "Butter Chicken". And, their new dish came to very popular in Delhi and all over the world fell in love with the new dish.

Ingredients (Serves 4)

To marinate Chicken:

• 350 gms Boneless Chicken
• 1 tbsp Ginger Garlic Paste
• 1/2 Slice Lemon Juice
• 2 tbsp Mustard Oil
• 1/4 tsp Black Salt
• 1/2 tsp Roasted Cumin Powder
• 1/2 tsp Mirchi Powder
• 1/2 tsp Dry Fenugreek Leaves
• 4 tbsp Fresh Yogurt
• 1 tsp Kashmiri Mirchi Powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Cardamom Powder
• 1/2 tsp Amchur Powder
• Salt – as per the taste

For Gravy:

• 4 Tomato (250 gms)
• 1 Cinnamon
• 2 Cardamoms
• 2 Cloves
• 1/2 Inch Ginger
• 5 Garlic
• Salt
• 1/4 tsp Sugar
• 15 Cashew Nuts
• Biryani Leaf – half
• 1/2 cup Onion Chopped
• 4 Kashmiri Chillies
• 1/2 tsp Pepper
• 250 ml Water
• 3 tbsp Heritage Butter

To Grill the Chicken:

• 1 tbsp Oil
• 1 tsp Butter

For Chicken Curry:

• 2 tbsp Oil
• 3 tsp Butter
• 1 tsp Kashmiri Mirchi Powder
• 1 tsp Mirchi Powder
• 1/2 tsp Roasted Cumin Powder
• 3 tbsp Fresh Cream
• 1 tbsp Honey
• 1 tsp Dry Fenugreek Leaves
• 2 tsp Butter
• Burnt Coconut shells/Coals
• 2 Pinches Garam Masala
• 3 Ghee Drops
• 400 ml Water
• Salt as per taste

Recipe

Bring the chicken and Make 1/4th inch wide cuts in the Chicken breast to breast to a depth of 80%. Stuff. Add a Ginger Garlic Paste, Lemon Juice, and salt into the cut and rub well and keep them aside.

In a pot, take mustard oil and add Kashmiri mirchi powder and mix it well. Now, add yogurt and the rest ingredients and mix well.

Then add a spice-coated chicken and rub well and marinate for 4-5 hours or either you can put it overnight in the refrigerator.

In a pot, add all the ingredients for gravy and mix them well and fry in butter for 3-5 minutes.

Add water to the fried tomatoes and cook it well on a low flame until the cashew becomes soft. Then, grind it to a mixer and makes a buttery paste.

And, Take a grilled chicken, pour out oil and butter on a grill pan or simple pan. Put the marinated chicken and leave it for some time and check it from time to time and flip it to another side.

After 5-7 minutes, turn the chicken over, reduce the flame, and grill on a low flame till 80%.

Cut the grilled chicken into pieces.

Take a kadai or pan, put oil and butter in a pan, and add Kashmiri mirch powder, and roasted cumin powder (Jeera Powder), and fry it.

Add the tomato paste to a sieve and strain it and add approx 400ml of water. Boil it on high flame until the froth comes to the surface and remove it completely the froth and then allow the gravy to thicken.

In a thickened gravy, add the grilled chicken pieces and salt as per taste and cook on medium flame until the Butter comes to the surface.

If you have Dry Fenugreek Leaves, then Crush and add to them. Add 3 tsp Butter, 3 tbsp Fresh Cream and Honey and mix it well.

For a smoky appeal, In the center of the Curry, place a small cup and add a piece of Coal. Sprinkle out the Garam Masala and a few Ghee drops. Cover it and cook on low flame for 3 minutes and remove the cup.

Let’s decorate the hot Butter Chicken with some fresh cream on the surface and coriander leaves and serve with your favorite Roti or Naan.

Enjoy your favorite Butter chicken now!

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