Butter chicken recipe-chicken tikka cooked in creamy delicious makhani gravy is one of the popular chicken recipes across india. Butter Chicken popularly known as murgh makhani or chicken makhani.There are various recipes of butter chicken available in market,but to prepare this secret recipe of butter chicken curry you have to read full post.In this post you will learn how to make easy butter chicken at home?
Note:if you are in a hurry,feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step by step recipe preparation keep reading!
More Recipes You May Love
Who invented butter chicken ?
Butter chicken the most popular indian chicken dish invented by Mr Kundan Lal Gujral at his restaurant in Delhi sometime during 1948.
What is the recipe of butter chicken made of ?
Butter chicken or chicken makhani is made of grilled chicken or chicken tikka,cooked and simmered in rich makhani gravy which is the mixture of butter,onion,tomato,green chili,cashew,almond,and cream.
What goes well with butter chicken recipe?
Butter chicken and nun is the most complimentary dish that serves in most of indian kitchen.It also goes well as butter chicken with rice including any type of plain rice and flavour rice.
Note: at the, end of this detail step by step chilli chicken preparation, I put all the butter chicken ingredients list including a quick overview of steps in the recipe card.
Tips To Make Best Recipe For Butter Chicken
- Marination: In butter chicken preparation marination plays very important role,which ultimately makes your chicken tikka pieces juicy and tender.So, marinate the chicken pieces with yogurt and all other spices and set aside for at least 5 to 6 hour or overnight if you have time.
- Choice Of Tomatoes: in makhani gravy tomatoes are one of the main ingredients,so use red colour ripe tomatoes to avoid any sourness in your butter chicken curry.
- Vibrant Colour: For health concern without using any food colour we simply use good quality kashmiri red chili powder for vibrant colour of chicken tikka.
The secret recipe of butter chicken step by step with photo?
Here, the whole butter chicken preparation process classified into four simple categories including,
first marination,second marination for butter chicken with using some indian spices,third one is making butter masala,
fourth one is preparing butter chicken fry
last one is cooking butter chicken gravy.
so,lets make it now.
First Marination For Butter Chicken Recipe
1.Take a bowl add 1 tbsp oil.
2.2 tsp kashmiri red chili powder for colour, and 1/2 tsp salt.
3.1/2 tsp black pepper powder.
4.1 tsp vinegar and make a quick stir.
5.Now add boneless chicken pieces in this spicy bowl.
6.Mix the chicken pieces evenly with spices and set aside 12 to 15 min for first marination.
Second Marination For Butter Chicken Recipe
1.In same bowl add 150 gm hung curd,1/8 tsp turmeric powder,1 tbsp ginger garlic paste.
2.Mix each chicken pieces properly in this spicy masala and set aside 4 to 5 hour for second marination.
Note:If you have large chicken then marinate at least 10 to 12 hour,for tender and juicy butter chicken curry.
Making Butter Chicken Masala
1.In a non stick pan add 3 tbsp butter and melt in medium flame.
2.2 to 3 medium size sliced or chopped onions.
3.Then,add 5 to 6 large sliced or chopped tomatoes and cook in medium flame 3 to 4 min until onion and tomatoes become translucent.
4.Add 1 tsp kashmiri red chili powder,1/2 tsp salt.
5.Also add 8 to 10 cashew and almond and saute 1 to 2 min in medium to low flame.
6.Mix sufficient amount of water to simmer all onion and tomatoes.
7.Now,Make a quick stir of everything,cover the pan with lid and simmer for 8 to 10 min.
8.When tomatoes skin comes out,and onions become translucent,turn off the gas and cool down the mixture and Pour in blender.
9. Make a smooth paste for chicken butter masala.
Note:If you don’t have high power blender you can strain out the paste to make smooth paste for murgh makhani gravy.
Cooking Butter Chicken Fry
1.Heat 100 to 200 ml oil for deep fry and 6 to 7 tbsp oil for shallow fry in a kadai or non stick pan.
2.Add 250 to 300 gm boneless chicken fry them in high to medium flame.
3.Flip each chicken pieces after 3 to 4 min until light brown both side of chicken pieces.
4.When both side of chicken pieces become golden brown,turn off the flame.
Note:While making chicken tikka don’t burn chicken pieces.keep cooking in medium flame unless your chicken pieces cooked outside and uncooked inside.
5.Drain off the chicken tikka in kitchen tissue to remove excess oil.
Making Butter Chicken Gravy
1.Add 3 to 4 tbsp good quality butter in a pan and melt it in low flame.
2.Then add 1 small bayleaf ,3 to 4 clove,4 to 5 green cardamom,2 inch cinnamon and saute in medium flame upto 45 sec to 1 min.
3.Add 1 tbsp chopped ginger-garlic.
4.2 vertically sliced green chili and saute in medium flame until raw smell of ginger garlic disappear.
5.Add smooth butter masala paste in pan.
6.Also add 1 tsp kashmiri red chili powder.
7.1/2 tsp salt adjust later if required.
8.1 to 2 tsp sugar to balance out taste of makhani gravy.
9.Cook until gravy becomes thick and butter begins to leave side of the pan and pour water depend upon your gravy requirement.
10.cover the pan with lid and simmer for 5 to 6 min.
11.After that add chicken tikka pieces in this makhani gravy.
12.Now mix each chicken pieces in this butter gravy and simmer this butter chicken curry for another 4 to 5 min.
13.Also add 1 tsp kasuri methi,1/2 tsp garam masala powder,3 tbsp cream and gently mix in this butter chicken gravy for another 1 min in low flame
14.For garnishing butter chicken curry sprinkle some freshly chopped coriander leaves on top of gravy.
Butter Chicken Recipe Card
Here is the quick overview of all the ingredients of butter chicken masala including quick step by step butter chicken recipe shown in the recipe card.
Take note of all ingredient list.