Indian Butter Chicken – King Indian Cuisine

 Indian Butter Chicken

Indian Butter Chicken – King Indian Cuisine

Chunks of grilled chicken (tandoori chicken) cooked in a smooth buttery & creamy tomato based gravy is known as Butter chicken or murgh makhani. It was invented by Kundan lal Gujral, who was the owner of a popular restaurant named Moti Mahal in Delhi. The restaurant which had large orders of tandoori chicken throughout the day would typically end up with lot of leftovers which were turned into this amazing rich gravy the next day.

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Indian Butter Chicken has gained its popularity around the globe. Today, countless restaurants are serving this popular Indian recipe and making its mark in everyone’s heart. The reason why many people have liking towards butter chicken is because of the mild curry coated on crispy chicken. This iconic recipe was invented in a humble kitchen of popular hotel Moti Mahal by Chef Kundan Lal Gujral.
To make authentic butter chicken, you need to cook chicken first in an oven and then mix it with rich tomato gravy in the end. Generally, chicken is cooked in tandoor, a clay oven but you can also grill your chicken in oven to get the same texture.
If you are fan of Indian cooking and wish to try Butter Chicken on your own, then we have noted this recipe step by step for you.
Butter Chicken Recipe
Preparation Time: 4 Hours
Servers: 3 or 4 Servings
Ingredients (240 ml cup used)
Marinating the Chicken
⦁ ½ Kg. Chicken (Boneless or With Bones as per choice)
⦁ ¾ Tbsp. of Lemon Juice
⦁ ¼ Tbsp. Salt
⦁ ½ Tsp. of Paprika Powder
Marinating Chicken in Second Base:
⦁ ½ Cup Greek Yogurt
⦁ 3/4th Tsp. Dried Fenugreek Leaves Powder
⦁ ½ Tsp. Turmeric Powder
⦁ ½ or ¾ Tsp. Garam Masala
⦁ ¾ Tbsp. Cooking Oil
⦁ 1 Tbsp. Ginger Garlic Paste
Butter Chicken Gravy
⦁ 80 to 100 ml Fresh Cream
⦁ 2 Tbsp. Soften Butter
⦁ 1 Tsp. Ginger Garlic Paste
⦁ 2 Inch of Cinnamon Stick
⦁ 2 or 3 Green Cardamoms
⦁ 2 Cloves
⦁ ½ Tsp. of Fenugreek Powder
⦁ 1 to 2 Green Chilies slit
⦁ 4 Large Tomatoes Deseeded, Skin Removed and Pureed (Tinned Puree Optional)
⦁ 1 Tsp Red Paprika Powder
⦁ 10 Cashew Nuts
⦁ ½ Tsp. Garam Masala Powder
⦁ ¼ Tbsp. Sugar
⦁ Salt as per need
⦁ Finely Chopped Coriander Leaves for Garnishing
Method to Prepare Butter Chicken:
Wash and pat dry chicken. Now marinate the chicken pieces with lemon juice, paprika powder, and salt for 30 minutes. Now mix the yogurt, fenugreek powder, oil, turmeric, ginger garlic paste, and garam masala powder to the previously marinated chicken. Refrigerate the chicken for at least 4 hours to get all the spices soaked up in chicken.
Now grill the chicken using heavy base pan. For grilling, use one tsp. butter and add marinated chicken. Cook till the moisture evaporates. Preheat the oven to 240 C for 20 minutes. Grill this cooked chicken until they are soft.
Heat a heavy base pan with butter, add all the dry spices and cook for a minute. Now add ginger garlic paste, green chilies and fry for a minute. Mix in tomato puree, red chili powder, sugar and salt. Pour the water as per the desired consistency. Bring the mixture to boil for 5 minutes. Add fenugreek powder, cashew paste and more water if needed. Bring one boil and add chicken. Cover the pan with lid and cook it on low flame for 10 minutes. Add garam masala and cream and mix slowly. Let it cook for a 2 to 3 minutes. Garnish with fresh coriander leaves.
Looks easy, well we hope that you make it and enjoy this delicious mild chicken curry with some fresh bread or rice.


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