Are you a fan of Butter Chicken and have seen it in restaurant menus over and over again. Do you think it’s that tough for you to try it at home. Absolutely not! Yes it is not one of the easiest or quickest curries that you can make, but it is definitely much better than the ones served in restaurant because you will make your home smell and taste like one!
What is Butter Chicken and why is it so famous. Butter Chicken is the process of cooking chicken cubes in loads of home made butter and cream in a tomato based gravy bringing in a tangy, spicy and sweet flavor. Due to the subtle heat in the curry, it has made it’s way into the western countries too. And most of the restaurants serve Butter Chicken or Murg Makhani (Murg = Chicken & Makhani = Butter).
I did say it is quick version of the curry though it takes upto an hour to make this dish. Well I know its not that quick. But the authentic dish can take much more time than this too 😀
I enjoyed mine with some home made Naan (Type of Indian flat bread made with flour, baking powder and optional yeast) and Jeera Rice (Cumin Flavored Rice). If you are interested in their recipes, type the word ‘Naan’ or ‘Jeera Rice’ in the search option next to you on the screen. And voila, a perfect indulgent recipe is ready to tickle your taste buds.
Butter Chicken (Quick but authentic version)
Marinate the chicken cubes with pinch of salt, lime juice, tandoori masala and turmeric powder. Let it rest for 1 hr.
After marination, grill the chicken cubes in the oven in kebab sticks or just add them to a pan griller and grill each side on medium flame for 2 -3 minutes on each side with 1 tbsp of butter. If using the oven, then preheat it to 220 degree Celsius for 10 minutes and then grill the chicken cubes for 15 minutes, while you work on the gravy.
In a pan, add oil and butter and saute onion till then turn light brown. This makes the dish taste a little sweet. Now add the ginger garlic paste and cook till the rawness disappears.
Add the tomato puree on low to medium flame and cook till the oil separates. This should take 15 mins.
Now add the remaining turmeric powder, cumin powder, kashmiri red chilli powder and cook everything for 5 minutes on medium flame. By now the chicken is grilled either in the oven or pan. Add it to the gravy.
Coat the chicken cubes well in the gravy and let it cook for a minute before adding a cup of water. After adding water, bring it to a boil and let it simmer for another 10 mins and then add the cream. Keep a little for garnishing at the end.
Once you add the cream the dish starts looking whitish, but if you allow the curry to simmer, it will soon turn to be a light reddish/pinkish color.
Add the garam masala, salt as per your taste and dried fenugreek leaves.
Your dish is ready. Serve with chopped coriander leaves and cream and enjoy it with some naan or jeera rice.
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