Do you know what’s the most searched recipe worldwide?
“Butter Chicken”
But I didn’t that. So I thought when it is the most searched recipe, So I have to share this recipe. So I am gonna do a Butter chicken recipe like how I do it. I hope you like it.
Common Theory About Butter Chicken
Butter chicken has a lot of theories, conspiracy theories. The most common theory is that, at someone’s place, I won’t take the name. At someone’s place, there was a lot of leftover tandoori chicken, so he got tensed that if I reheat it in the tandoor, so it will dry out completely. So, what should we do? So he started tossing the leftover tandoori chicken, with or without the bone in some tomato sauce. In then later, due to the tandoori chicken being dry, he started adding more cream, ghee, and even butter for the richness. And that is a chicken with butter, it slowly became famous as butter chicken.
Butter chicken is not a historical dish considering, India’s recorded food history is around 4000-4500 years old. Butter chicken is around 60-70 years old. Because tomatoes came late to India and secondly butter chicken is the post-partition dish. And just because it was a mild dish, so it becomes chicken tikka masala and went to Britain. But it is a very recent dish in the Indian culinary history. And sometimes, I feel weird that this recent dish has eclipsed the 5000-year-old food history.
To make a butter chicken, we need to marinate chicken and cook it in tandoor, oven or pan. After that make a butter chicken gravy and add cooked chicken pieces in gravy. For more details, check out the below steps or instructions on how to make a butter chicken recipe at home?
Course Main Course
Cuisine Indian
Keyword butter chicken, butter chicken recipe, butter chicken recipe at home, chicken makhani, how to make butter chicken, how to make butter chicken at home
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Marination 3 hourshours
Total Time 1 hourhour
Servings 3people
Calories 285kcal
Author Asha Dadwal
Equipment
Tandoor/Pan/Oven
Pan
Ingredients
First Marination
300gmChicken Pieces
1tbspDeggi Mirch Powder
1tbspVinegar or Lemon
1tbspGinger Paste
2tbspGarlic Paste
Salt to taste
Second Marination
2tbspMustard Oil
1tbspDeggi Mirch Powder
1tbspTurmeric Powder
½tbspRoasted Cumin Powder
½tbspGaram Masala Powder
1tbspGinger Paste
2tbspGarlic Paste
1tbspCrushed Kasuri Methi
2CupHung Curd
Salt to taste
Butter Chicken Recipe
4-5Tomatoes
2Onion
5-6Garlic Cloves
5-6Green Cardamon
2Cinnamon Sticks
4-5Cloves
2Piece of Mace
3-4Kashmiri Red Chillies
1Green Chilli
1Bunch of Coriander Stems
10-15Cashew Nuts
1inchGinger
1tbspCoriander Seeds
Instructions
First Marination
We need to marinate chicken with salt, deggi mirch powder, vinegar (lemon), and ginger garlic paste.
After marinating leave it for one hour in the fridge.
Take out the first marination from the fridge and mix both. After mixing both again leave it for a minimum of 3 hours in the fridge.
After that cook marinated chicken in tandoor, oven or grill in a pan. Select any method in which you are comfortable.
Butter Chicken Curry
Now you will need to make a butter chicken curry and for that take a pan and add water chopped tomato, onion ginger, garlic, green cardamom, cinnamon, clove mace, coriander seeds, Kashmiri red chilies, green chili, bunch coriander stems, cashew and let it boil till it becomes soft. After that, make it’s pure.
In a hot pan add two tbsp butter, one green chili finely chopped, 3-4 garlic chopped, 2 tbsp garlic paste, 1 tbsp ginger paste, 2 tbsp deggi mirch powder, add water as required. Cook till it turns fragrant.
Next, pour the puree and cook for a few minutes then add cooked chicken pieces. Then cook together for 3-4 minutes.
And in the last add 3-4 tbsp fresh cream and 1 tbsp crushed Kasturi methi and switch off the stove.
Notes
When you are making butter chicken curry make sure you will taste the salt in it. Because of salt in already present in butter.
If you want more creamy butter chicken gravy then add more cream.
For best taste, my suggestion is to cook chicken pieces in tandoor because their smoky flavor gives a good taste.
If you have leftover tandoori chicken then you put into it. Ideally, old tandoori chicken is sauteed and added. Then it gradually indulges in the gravy and getting interesting.