Easy Indian Butter Chicken Recipe – Cooks Beautiful

Chicken Tikka Masala is comparable to Butter Chicken. Indian Butter Chicken Recipe is one of the most well-known curries in any Indian restaurant. This Butter Chicken recipe is one of the best you’ll ever try, with aromatic golden chicken chunks in a delectable creamy curry sauce. You’ll appreciate how easy it is to make in the comfort of your own home, especially with garlic butter rice and freshly made Naan bread.

Why This Is Called Butter Chicken?

Butter Chicken was created in 1948 in Northern India. Butter Chicken (also known as murgh makhani — Chicken with Butter) was created by Kundan Lal Gujral and is similar to British tikka masala.

The curry sauce has a silky smooth rich texture thanks to the addition of cream to the buttery gravy. Most restaurants are known for using a lot of butter, which might leave you feeling bloated or ill due to the oil.

How To Make Butter Chicken?

  • Cut the boneless chicken into tikka pieces that are 2 inches long. Marinate the chicken using the ingredients listed. Refrigerate for 2 hours before serving.
  • To create the gravy, heat 1.5 tbsp oil in a kadai or pan. Combine all of the entire spices in a mixing bowl.
  • Add the sliced onions and cook for 1 minute on medium heat to get rid of the raw scent.
  • Add the diced ginger, garlic cloves, and cashew nuts at this point. Cook for 1 minute on medium heat.
  • Add the sliced tomatoes, 1/2 teaspoon of salt, Kashmiri Chili Powder, and 2 tablespoons of butter to the pan. Mix well and cook for 4-5 minutes on medium heat, or until the tomatoes are mushy.
  • Cook over low heat for 15 minutes, or until the tomatoes are soft and mushy, adding 200 ml water as needed.
  • Remove the bay leaf and black cardamom and turn off the heat. Allow to cool before serving.
  • Blend the contents in a blender or food processor until smooth.
  • Using a strainer, drain it into a bowl.
  • You can alternatively filter the liquid by adding 100 ml water to the combined mixture. Remove from the equation.
Easy Indian Butter Chicken Recipe - Cooks Beautiful
Easy Indian Butter Chicken Recipe – Cooks Beautiful

What Spices Use In This Chicken?

To prepare a wonderful sauce, all you need are a few simple spices like Garam masala, Turmeric, Cumin, Red Chili Powder, and Salt. Some of these items may already be in your kitchen cupboards! If you don’t, you’ll almost certainly use them again.

How To Make Chicken Sauce?

When it comes to true butter chicken, it’s all about the sauce. You’ll be astonished to learn that all you need is an onion, a can of crushed tomatoes, garlic, ginger, and a few additional spices to keep the sauce’s lovely tastes going.

Allow the tomatoes to cook for at least 10-15 minutes, or until they are almost dry on your pan, to make a fantastic sauce. If it dries out too quickly, you can add a couple of teaspoons of water.

After that, mix until completely smooth before adding your cream (heavy whipping cream or thickened cream). For a lower-calorie option, use evaporated milk or half-and-half. If you want a thicker sauce, add a couple of tablespoons of butter (or ghee) immediately before serving and allow it to melt through the sauce.

  • In a pan, heat 2 tbsp oil and arrange the marinated chicken side by side.
  • Fry for 3-4 minutes on moderate to medium-high heat before flipping the pieces.
  • Fry for another 3-4 minutes on the other side.
  • Return to medium heat and cook for another 2-3 minutes on each side, or until browned.
  • Remove the item and place it away.
  • To make the curry, melt 2 tbsp butter in a separate Kadai/pan over low heat.
  • Stir in the strained gravy that has been mixed into the melted butter.
  • Cook for 1 minute over medium heat, stirring occasionally.
  • Reduce the heat to low and simmer for another 3 minutes, stirring occasionally.
  • Mix in the powdered Kasuri Methi that has been roasted.
  • Add the chicken chunks after another minute of simmering.
  • Cook for 3 minutes, adding a little water as needed to achieve the appropriate consistency.
  • Finally, stir in the fresh cream and cook for 2 minutes.
  • Serve with rice or naan.

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