Butter Chicken Recipe|The secret recipe of butter chicken curry

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?butter-chicken-recipe-in-blue-ceramics-bowl

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!

 

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Shahi Chicken Korma.

Chilli Paneer Gravy.

Kadai Chicken.

 

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

and

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.

pour-oil-in-glass-bowl-by-spoon

 

2.2 tsp kashmiri red chili powder for colour, and 1/2 tsp salt.

mix-kashmiri-red-chili-powder-and-salt-with-oil

 

3.1/2 tsp black pepper powder.

 

4.1 tsp vinegar and make a quick stir.

whisk-spices-in-oil

 

5.Now add boneless chicken pieces in this spicy bowl.

chicken-in-mixing-bowl

 

 

6.Mix the chicken pieces evenly with spices and set aside 12 to 15 min for first marination.

first-marinate-chicken-with-spoon

 

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.

second-marinate-chicken

 

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.

pour-butter-with-spoon-in-pan

 

2.2 to 3 medium size sliced or chopped onions.

saute-chopped-onion-in-butter

 

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.

saute-tomatoes-with-spatula

 

4.Add 1 tsp kashmiri red chili powder,1/2 tsp salt.

kashmiri-red-chili-powder-on-onion-tomato

 

5.Also add 8 to 10 cashew and almond and saute 1 to 2 min in medium to low flame.

cashew-nut-almond-on-pan

 

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.

non-stick-pan-cover-with-lid

 

8.When tomatoes skin comes out,and onions become translucent,turn off the gas and cool down the mixture and Pour in blender.

tomato-onion-nut-mixture-in-blender

 

9. Make a smooth paste for chicken butter masala.

pick-smooth-makhani-paste-with-spoon

 

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.

fry-marinated-chicken

 

3.Flip each chicken pieces after 3 to 4 min until light brown both side of chicken pieces.

flip-chicken-piece-with-tongue

 

4.When both side of chicken pieces become golden brown,turn off the flame.

chicken-tikka-on-pan

 

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.

saute-chopped-ginger-garlic-in-butter

 

4.2 vertically sliced green chili and saute in medium flame until raw smell of ginger garlic disappear.

sliced-green-chili-in-butter

 

5.Add smooth butter masala paste in pan.

 

6.Also add 1 tsp kashmiri red chili powder.

kashmiri-red-chili-powder-in-butter-gravy

 

7.1/2 tsp salt adjust later if required.

salt-in-butter-gravy

 

8.1 to 2 tsp sugar to balance out taste of makhani gravy.

sugar-in-butter-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

 

kasuri-methi-garam-masala

 

14.For garnishing butter chicken curry sprinkle some freshly chopped coriander leaves on top of gravy.

butter-chicken-or-murgh-makhani-in-blue-colour-bowl

 

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

share-your-opinion-about-this-recipe

 

 

Yield: 3

Butter Chicken Recipe|The secret recipe of butter chicken curry

butter-chicken-recipe-in-blue-ceramics-bowl

murgh makhani or butter chicken recipe is one of the popular chicken recipes across world in which grilled chicken or chicken tikka cooked in creamy delicious makhani gravy.Serve butter chicken hot with nun,roti,paratha even plain rice goes well.

Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 5 hours
Total Time 6 hours 20 minutes

Ingredients

First Marinating Ingredients of Butter Chicken

  •  1 tbsp oil
  •  2 tsp kashmiri red chili powder
  •  1 tsp vinegar or lemon juice
  •  300 gm chicken [boneless or bone-in]
  •  1/2 tsp salt
  •  1/2 tsp black pepper powder 

Second Marinating Ingredients Of Butter Chicken

  •  150 to 200 gm yogurt or hung curd
  •  1/8 tsp turmeric powder
  •  1 tbsp ginger garlic paste

Ingredients For Butter Chicken Tikka

  •  100 to 200 ml oil [deep fry or shallow fry]
  •  2 to 3 kitchen tissue [drain off excess oil]

Ingredients For Butter Chicken Masala

  •  2 tbsp butter
  •  1 tbsp ginger-garlic [chopped]
  •  2 medium onion [sliced] 
  •  4 to 5 medium size tomatoes [sliced]
  •  2 vertically sliced green chili 
  •  salt to taste
  •  1 tsp kashmiri red chili powder 
  •  1 to 2 tsp sugar [If required]
  •  8 to 10 cashew nut
  •  8 to 10 almond

Ingredients For Butter Chicken Gravy

  •  3 to 4 tbsp butter
  •  1 tbsp ginger garlic [chopped]
  •  1 bay leaf
  •  4 to 5 green cardamom
  •  3 to 4 cloves
  •  2 inch cinnamon
  •  1 green chili sliced
  •  1 tsp kashmiri red chili powder
  •  1 tsp salt 
  •  1/2 tsp garam masala powder
  •  1 tsp kasuri methi
  •  3 tbsp cream
  •  2 tbsp chopped coriander leaves

Instructions

how to make butter chicken curry recipe?

  1. For first marination of chicken in a bowl add oil ,kashmiri red chili powder, black pepper,vinegar,salt and make a quick stir.
  2. Then, add chicken,mix with properly and set aside 10 to 15 min for first marination.
  3. Now for second marination in that same bowl mix hung yogurt,turmeric powder,ginger garlic paste.
  4. Mix them properly and set aside at least 4 to 5 hour for second marination.
  5. For making butter masala,add butter in a non stick pan and melt it in medium flame.
  6. Then add chopped onions,tomatoes cook in ,medium flame until they become translucent.
  7. After that add kashmiri red chili powder,salt to taste mix them properly.
  8. Also add,cashew,almond and saute in medium to low flame for 1 to 2 min.
  9. Now add water cover the pan with lid simmer for 8 to 10 min.
  10. Then cool down the mixture and pour in blender to make a smooth paste.
  11. Next for butter chicken tikka heat oil in a deep pan and fry the marinated chicken in medium to high flame.
  12. Flip each chicken pieces after 4 to 5 min and cook both side until chickens become light brown.
  13. After that,take out the chicken pieces and drain off the excess oil of fried chicken on kitchen tissue.
  14. Now for making murgh makhani gravy add butter in a pan.
  15. Then add some whole spices including bayleaf ,clove,cardamom,cinnamon and saute in medium flame upto 1 min.
  16. Next add chopped ginger-garlic,green chili and saute in medium flame until raw smell disappear.
  17. After that pour smooth and silky butter masala paste.
  18. Also add kashmiri red chili powder,salt,sugar and cook until gravy becomes thick and begins to leave side of the pan.
  19. Now pour water depend upon your gravy thickness ,cover with lid and simmer for 5 to 6 min.
  20. After that add fried chicken in this butter gravy ,mix properly and simmer for another 4 to 5 min.
  21. Finally,garam masala powder ,sprinkle kasuri methi,add fresh cream and gently mix for another 1 min in low flame.
  22. Furthermore for garnishing chicken makhani you can add some freshly chopped coriander leaves and on top.

So,we make one of the popular chicken recipe of Butter Chicken ,now serves hot with your favourite indian dishes roti,paratha,naan or any type of rice.

Notes

  1. To enhances richness of makhani gravy use cashew,almond and good quality cream from popular brands.
  2. If you don't have enough time to complete the whole recipe in same day,not a problem just make the makhani gravy and refrigerate it for 2 days.When you make chicken tikka heat up and mix with the gravy.

Nutrition Information

Serving Size

1

Amount Per ServingCalories 520Total Fat 60gSaturated Fat 25gTrans Fat 5gUnsaturated Fat 30gCholesterol 35mgSodium 25mgCarbohydrates 14gFiber 4gSugar 15gProtein 35g

Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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