How to Make Butter Chicken at Home Recipe
Butter Chicken undoubtedly scores the number one position as the most loved and favoured non-veg dishes from north India. With its roots in the Mughlai cuisine, Butter Chicken is a rich, buttery, slightly sweet and flavourful dish that is best enjoyed with naan or kulcha (Indian breads).
Yield
3 servingsPrep
4 hrsCook
30 minReady
60 minIngredients
½ kg Chicken
For 1st marination:
1 tbsp Dabur Lemoneez
1 tsp Red Chili Powder (Kashmiri Mirch)
Salt to taste
For 2nd marination:
½ tsp Kasuri Methi
½ tsp Turmeric powder
1 tsp Garam Masala
1 tbsp Dabur Hommade Ginger Garlic Paste
¾ tsp Oil
½ cup Hung Curd
For gravy:
2 tbsp Butter
1 tbsp Ginger Garlic Paste
2 Green Cardamoms
4 Black Cardamoms
2 Cloves
1 tsp Kasuri Methi
1-2 Green Chilies
½ cup Dabur Hommade Tomato Puree
1 tsp Red Chilli Powder
10-12 Cashews (soaked)
½ tsp Tumeric
1 tsp Garam Masala
1 Cinnamon Stick
½ tsp Coriander Powder
3 tbsp Fresh Cream
1 tsp Sugar
1 Cup Water
Salt to taste
Coriander for garnish
Ingredients
½ kg Chicken
For 1st marination:
1 tbsp Dabur Lemoneez
1 tsp Red Chili Powder (Kashmiri Mirch)
Salt to taste
For 2nd marination:
½ tsp Kasuri Methi
½ tsp Turmeric powder
1 tsp Garam Masala
1 tbsp Dabur Hommade Ginger Garlic Paste
¾ tsp Oil
½ cup Hung Curd
For gravy:
2 tbsp Butter
1 tbsp Ginger Garlic Paste
2 Green Cardamoms
4 Black Cardamoms
2 Cloves
1 tsp Kasuri Methi
1-2 Green Chilies
½ cup Dabur Hommade Tomato Puree
1 tsp Red Chilli Powder
10-12 Cashews (soaked)
½ tsp Tumeric
1 tsp Garam Masala
1 Cinnamon Stick
½ tsp Coriander Powder
3 tbsp Fresh Cream
1 tsp Sugar
1 Cup Water
Salt to taste
Coriander for garnish
Directions
Step 1:
Wash the chicken properly and pat dry
Now marinade it with red chili powder, lemon juice and salt
Massage the marinade well into the chicken and keep it aside for 20 minutes
Step 2:
While the chicken is marinating, it’s time to prepare the second leg of marination
Mix yogurt, turmeric, garam masala, kasuri methi, oil and ginger garlic paste to form a smooth paste
Use this paste to further massage the already resting chicken.
Refrigerate the chicken and leave it to rest for a minimum of 3-4 hours
Step 3:
After 4 hours, it is time to grill the chicken pieces
You can grill the chicken in an oven or over a cook top, depending upon your preference
To grill the chicken in oven:
Preheat the oven at 240 C and put the chicken pieces in it
Let them cook for 20-30 minutes
Once done, take them out and keep them aside
To grill on cook top:
In a skillet or a tawa, add 1 tbsp butter and let it melt
Now add the chicken pieces to hot butter and continuously stir till the marinade has evaporated and the chicken looks done
Remember to keep stirring or the chicken might stick to the bottom of the pan and burn
Once done, take the chicken off the heat and keep it aside
Step 4:
In a pan add butter and dry spices and cook them for 2 minutes
Now add the ginger garlic paste and green chillies and cook till you can start smelling the aroma of the spices filling the kitchen
Now add tomato puree, red chilli powder, sugar and salt and mix well
Let the puree cook till the time it begins to thicken and leaves the sides of the pan
Now pour 1 cup water and along with it add kasuri methi powder & paste of cashew nuts
Bring the mix to a boil and then let it simmer for 2-3 minutes
Now add rest of the spices like garam masala, coriander powder and turmeric powder and cook for a minute
Now put the grilled pieces of chicken into the gravy and simmer for 5-7 minutes or till the time the chicken has become tender
As a final touch, add some more of kasuri methi, green chillies & garam masala and stir.
Add fresh cream and once again stir before taking the pan off the heat.
Garnish with cream and freshly chopped coriander leaves and serve hot with naan, roti or rice
