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Butter Chicken

Jun-12-2017
Neha Pahilwani
15 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Butter Chicken RECIPE

The popularity of Butter Chicken or Murgh Makhani has pervaded across the entire globe. Numerous recipes and versions have come up. However, the epitome of this dish lies in its smooth and creamy gravy.

Recipe Tags

  • Non-veg
  • Medium
  • Others
  • Punjabi
  • Frying
  • Sauteeing
  • Main Dish
  • Low Carbs

Ingredients Serving: 4

  1. For marinade:
  2. Boneless cubed chicken 1/2 kg
  3. Yoghurt 1/2 cup
  4. Ginger garlic paste 1 tbsp
  5. Cumin Powder 1/2tsp
  6. Fennel powder 1/2tsp
  7. Coriander powder 1 tsp
  8. Red chili powder 1/4tsp
  9. Garam masala powder 1/2tsp
  10. Salt 1 tsp
  11. Red orange food coloring a pinch
  12. Lemon 1/2 squeezed
  13. Oil 1 tbsp
  14. For Gravy:
  15. Onion 1 medium size coarsely chopped
  16. Tomatoes 4 medium size roughly chopped
  17. Ginger garlic paste 1 tbsp
  18. Green chilies 1 chopped
  19. Cashew powder 2 tbsp
  20. Kashmiri chili powder 1/2 tsp
  21. Dry fenugreek leaves crushed 2 tsp
  22. Black cardamoms 1
  23. Cloves 3
  24. water 1/4 cup
  25. Salt to taste
  26. Red orange food colour a pinch
  27. Cooking oil 2 tbsp
  28. Butter 1 tbsp
  29. Fresh cream 1 tbsp (optional)
  30. Chopped coriander leaves for garnish

Instructions

  1. For Chicken:
  2. Mix all ingredients for the marinade.
  3. Marinate the chicken in the marinade and leave for 3 - 4 hours or overnight.
  4. Cook the chicken along with the marinade in a heavy bottom pan on low heat till nearly done and marinade dries up.
  5. Alternatively, you may cook in a preheated oven at 180 degrees Celsius for 45 minutes or so.Baste with oil at least twice
  6. For Gravy:
  7. Take a pan and heat a tablespoon of oil. Saute ginger garlic paste.,
  8. Add chopped onions, tomatoes, green chilies, black cardamom, cloves and a little water.
  9. Cook till onions and tomatoes are soft. Alternatively, you may pressure cook for 2 whistles on medium flame.
  10. Cool and blend the onion- tomato gravy.
  11. In a wok or pan heat 1 tbsp oil. Add cashew powder and saute till off- white. Add red chili powder and stir.
  12. Add onion- tomato gravy and let it boil for a minute
  13. Add the chicken, crushed dry fenugreek leaves, garam masala, coriander leaves and color on low heat
  14. Add 1 tbsp butter and let it simmer for 15 minutes. If using cream, then add now. I have not used cream.
  15. Garnish and serve with naan, roti or rice.

Reviews (2)  

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Tanya Chauhan
Jun-15-2017
Tanya Chauhan   Jun-15-2017

Amazing

Karthik Km
Jun-13-2017
Karthik Km   Jun-13-2017

Very nice :)

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