Butter Chicken Recipe

Introduction:

Butter Chicken is a popular Indian dish known for its rich and creamy tomato-based gravy with tender pieces of chicken. Here’s a basic recipe for Butter Chicken

 

Butter Chicken Recipe

Butter Chicken Masala

Ingredients:

Marinate:

500 grams of boneless, skinless, and bite-sized chunks of chicken .and half-cup of yogurt (curd).
Ginger-garlic paste, 1 tablespoon
One-half teaspoon of turmeric powder
1 teaspoon of red pepper flakes
One teaspoon of garam masala
one teaspoon of lemon juice
Salt as desired

For Gravy

2 tablespoons of clarified butter (ghee) or oil
1 big onion, diced finely
Ginger-garlic paste, 2 teaspoons
two cups of blended tomato puree
(Adjust to your preferred spice level) 1 teaspoon red chili powder
Garam masala, 1 teaspoon
1 tsp. dried fenugreek leaves, or kasuri methi; optional but highly flavorful
1/2 cup fresh or thick cream
10 grams of butter
Salt as desired
garnish of fresh coriander leaves

 

Preparation method:

1.To marinate the chicken, mix the yogurt with the ginger-garlic paste, red chili powder, garam masala, turmeric powder, and salt in a mixing bowl. For at least 30 minutes (or more for extra flavor), add the chicken pieces to the marinade, coat them thoroughly, and then cover the bowl.

2.Cook the chicken by bringing oil or ghee to a medium-low heat in a large skillet or pan. Add the marinated chicken pieces and heat them through until just faintly browned. Chicken should be taken out of the pan and put aside.

3.To make the gravy, sauté the finely chopped onions until they are golden brown in the same pan, adding a little additional oil if necessary. After cooking for another minute, add the ginger-garlic paste.

4.Tomato Puree: Add the tomato puree and stir until it begins to simmer. Cook over medium heat until the oil begins to separate from the gravy. By doing this, the flavor is improved and the tomatoes are cooked through.

5.Add salt, dried fenugreek leaves (kasuri methi), red chili powder, garam masala, and other spices to taste. Mix thoroughly and heat for a short while.

6.Blend the Gravy: Use a blender or immersion blender to blitz the gravy into a smooth slurry after letting it cool slightly. If you’d like an even smoother texture, you can pass the gravy through a sieve.

7.Finish the dish by adding the cooked chicken pieces and the blended gravy back to the pan. Combine thoroughly before adding heavy cream and butter and stirring to combine.

8.Simmer: Give the Butter Chicken a few minutes to simmer on low heat so that the flavors can mingle and the sauce can reach the right consistency.

9.Serve hot with naan, roti, or steaming rice, garnished with fresh coriander leaves.

 

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