Butter chicken recipe Indian

This dish called Butter chicken was invented in around 1947 by the owner or founder of Moti Mahal restaurant in Delhi in India. This delicious buttery chicken dish was made by trying something new or different by mixing leftover cooked chicken into rich and creamy buttery tomato gravy. and this dish was published for "Murg Makhani"(perfectly cooked tandoori chicken into tomato and buttery sauce).

So today I'll show you the Butter chicken recipe, a heavenly chicken gravy recipe by Chef Santanu(me).

Butter chicken is probably one of the most popular Indian chicken recipe liked by all & me as well, so let's begin with the recipe ingredients and method of cooking.

Joe mon bkk / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0)

⌚ Cooking time: 1 hour

🧍 Serve person: 4-5persons

Ingredients:

(chicken tandoori marination for butter chicken)

Chicken boneless - 700gm

Ginger paste - 1 big tablespoon

Garlic paste -   1 big tablespoon

Salt - to taste

Red chilli powder - 1 big tablespoon

Mustard oil(should strong flavour) - 5ml

Green chilli paste - 2 big tablespoon

Garam masala powder - 1 medium tablespoon

Hung curd - 150gm

Black pepper powder - 1 small tablespoon

Cumin powder - 3gm

Coriander powder - 3 gm

vinegar/ Lemon juice - 10ml

Sugar - 1 small tablespoon

Ghee(Indian clarified butter) - 1 small tablespoon

Turmeric powder - 1 medium tablespoon

(For gravy)

Tomato - 500gm cut into 1/4

Onion - 100gm cut into 1/4

Garlic paste - 1 small tablespoon

Ginger paste - 1 small tablespoon

Cashew nuts - 50gm soaked in water

Melon seed - 10gm

Kasoori methi - 2gm

Oil/ghee - 10ml

Garam masala powder - 1 small tablespoon

Sugar/Honey - as required

Butter - 20gm

Fresh cream - 10ml

lemon juice - 5ml

Salt -  to taste

Red chilli powder - 1 small tablespoon

Turmeric powder - 1 medium tablespoon

Coriander powder - 2gm

Cumin powder - 2gm

Charcoal - 1 pice for tandoori smokey flavour(optional)

Cooking Method:

• The tandoori chicken which is need for making butter chicken so we will make them First.

•  Marinade evenly the chickens with all marination ingredients from written up there.

• Now keep the marinated chicken into a bowl which should be wrapped or covered, and place into the refrigerator for at least 6 to 7 hours.

• Now cook the marinated chicken into the tandoor oven or microwave in convection mode (180℃ for 18minute). or if you do not have a tandoor oven or microwave so you can be searing them into a nonstick pan at high flame till golden brown from both side of chicken. make sure chicken shouldn't stick to the bottom of a pan, do not cook the chicken to 100% because you have to cook further into a gravy. you have to give a nice colour to them along with good tenderness.

• Now your tandoori chickens are ready and just keep them aside, go for gravy making.

• For the gravy first, boil tomatoes with cashew nuts along with melon seeds for 20minuts

• Strain the water out or keep aside (you can use this water for gravy making it will give a good flavour to it).

• Make a smooth puree of cashew nuts, melon seeds, and tomatoes all together into the grinder.

• Now turn on the gas, put a nonstick big pan on the gas flame at low-medium, heat up the oil add chopped onion into the nonstick pan sauté till light brown, now gradually add cumin & coriander powder, ginger& garlic paste, red chilli powder and turmeric powder now sauté again for while. add the garam masala powder, lemon juice and that boiled stock water a little bit for good mixing.

• when you understand the raw flavour of spices goes away now add the puree of tomato cashew and melon seed mixture. continue to sauté by adding salt and sugar or honey.

• simmer for 15 minutes at medium flame and do sauté till the colour of the gravy become good and leave oil from the gravy,

• Now add butter and cooked tandoori chickens into the gravy, mix them well and simmer again for 10 minutes after that add the dried kasoori methi as well.

• (The main part for good smoky flavour) place ignited charcoal into a silver foil carefully, then place them on the gravy and put one tablespoon of ghee on charcoal. You can see smokes coming out from it suddenly cover the gravy with a tight lid for 5 minutes.

• Voila !!!! your delicious butter chicken is ready garnish with fresh cream & cube of butter on top of the butter chicken.

This dish especially goes with tandoori roti or basmati long grain rice. hope you like my secret recipe which no one can share at all on the internet, any questions about this recipe please let me know at the comment section below. I will update more recipe like this daily so stay tuned into my blog for more recipes.