This recipe tutorial showcases how to prepare the beloved Butter Chicken dish, among India’s most popular recipes. It involves cooking chicken with butter and an array of spices.
Table of Contents
About Butter chicken
Butter chicken is a tasty and very famous chicken dish in India. Every chicken lover likes it. It has a creamy texture, and it has a combination of space and sweet taste in it. As the chicken pieces are marinated in curd and different Indian spices, rested for around one hour and fried, this chicken gets juicy. With the help of tomatoes and onions, pura butter chicken gets its cream texture. For children lovers, Butter chicken is the first choice for having chicken gravy.
Butter chicken goes very well with Tandoori roti and Naan. Butter Chicken is famous in northern India, especially in states like Panjab and Delhi. If you have yet to try butter chicken, please do it because it is a highly recommended dish. You can enjoy this dish in the comfort of your home by making this recipe; we have put the best practices in place so you can enjoy it with perfect taste.
As a child, I often reminisce about the delicious Butter Chicken I had at a nearby restaurant called Zam Zam Hotel, known for its specialty. I have never encountered such a unique taste in other restaurants before. The recipe was exceptionally delicious, prepared by one of their finest chefs. The taste and aroma are still lingering in my memory and unforgettable.
Recently, the taste and flavour of the Butter Chicken recipe have diminished. The restaurant versions are far from the authentic and traditional preparation method. I recall a dinner outing where we ordered butter chicken curry, and though the presentation was appealing with an orange gravy, the taste was overly sweet, like a dessert.
I tried an extremely unpleasant dish and realized that it’s better to make it myself if I want it to be authentic. So I attempted to cook it at home, and it turned out well. I want to share the recipe with all of you and hope you enjoy it.
Butter chicken ingredients
- 3 Nos Onions Chopped
- 3 Nos Tomatoes Chopped
- 1 tbsp Ginger Garlic Paste
- 500 grams Boneless Chicken Cut in small pieces
- 4 tbsp Fresh Cream
- 4 tbsp Curd
- 8-10 Nos Cashew nuts
- Lemon Juice
- Chopped Coriander Leaves
- 1 tbsp Kashmiri Red Chilly powder
- 1/2 tbsp Turmeric Powder
- 1/2 tbsp Garam Masala
- Salt as per taste
- 2-3 tbsp Butter
- Oil for Cooking
Butter chicken recipe video.
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How to cook butter chicken recipe?
Butter Chicken Recipe
Equipment
- Mixing Bowl
- Mixer Grinder
- Deep/Bottom Pan
- Frying Pan
Ingredients
- 3 Nos Onions Chopped
- 3 Nos Tomatoes Chopped
- 1 tbsp Ginger Garlic Paste
- 500 grams Boneless Chicken Cut in small pieces
- 4 tbsp Fresh Cream
- 4 tbsp Curd
- 8-10 Nos Cashew nuts
- Lemon Juice
- Chopped Coriander Leaves
- 1 tbsp Kashmiri Red Chilly powder
- 1/2 tbsp Turmeric Powder
- 1/2 tbsp Garam Masala
- Salt as per taste
- 2-3 tbsp Butter
- Oil for Cooking
Instructions
- Ingredients
- Let marinate the Boneless chicken pieces; take it in a mixing bowl and add ginger garlic paste, curd, lemon juice, Kashmiri red chilly powder, garam masala and salt.
- Mix all the ingredients well and add some turmeric powder, too. Rest this marinated chicken for 30 mins.
- Take a bottom kadhai and heat around 3-4 tbsp of Oil.
- Add finely chopped onions and fry them until translucent or pinkish.
- Once the onions are translucent, add ginger garlic paste and fry them until the raw smell goes.
- Once the raw smell is gone, add chopped tomatoes and cook it until soft and mushy.
- Cover it with a lid and cook for 2-3 minutes or until it's soft and mushy.
- After 2-3 mins, the tomatoes are now well cooked. It is time to add some cashews and fry them in the masala for a minute.
- Take a frying pan and heat 4-5 tbsp oil to fry the marinated chicken pieces.
- Fry the marinated chicken pieces on a high flame so extra water is reduced from the chicken.
- While the chicken is getting roasted, Let's make a fine paste of the masala, which we have stir-fried.
- Keep stirring the chicken in between and cook until done.
- Take the same Kadhai and add 2 tbsp Butter.
- Please keep it on a low flame, add 1/2 tbsp Kashmiri red chilly powder, and mix it well; keep stirring continuously to avoid burning.
- Then, mix the grounded paste well and let it cook on a low-medium flame.
- Once it starts boiling, add salt as per taste note – We have already added salt in the marination; add salt as per seasoning.
- Add some garam masala and turmeric powder to the gravy, mix it well, and let it cook.
- Once the gravy starts boiling, add the fried chicken pieces.
- Finally, add 2 tbsp Fresh Cream and mix it well.
- Cover it with a lid and cook for 4-5 mins.
- Check the gravy after 5 mins and stir it well.
- Garnish it with some butter, kasuri methi and chopped coriander leaves.
- The butter chicken is ready to be served.
- Garnish it with some butter and fresh cream and serve it hot with Naan, Paranthas and Rotis.
Video
Notes
- Marination is an essential process in this recipe; You can even marinate it overnight for better results.
- Butter is an essential ingredient, but you can substitute it with Desi Ghee if you don’t have butter.
1 Comment
My favourite