Butter Chicken

Top Rated Recipe

By Chef Saransh Goila From Health Challenge

Last Updated: Apr 20, 2024

5/5

(23 votes)

About Butter Chicken

Butter chicken, also known as "Murgh Makhani," is a popular and flavorful dish that originated in North India. It has become a global favorite due to its rich, creamy texture and a harmonious blend of spices. Butter chicken has its roots in Punjabi cuisine, specifically in the city of Delhi. It was reportedly created by combining leftover tandoori chicken with a tomato-based, buttery gravy. The dish quickly gained popularity and became a staple in Indian restaurants worldwide. Butter chicken is known for its perfect balance of sweet, tangy, and spicy flavors. The creaminess from butter and cream complements the boldness of Indian spices, creating a dish that is both comforting and indulgent. Butter chicken is often served with Indian bread like naan or roti, or with steamed rice. Garnishes such as chopped coriander or a drizzle of cream add a final touch to the presentation.

1. About Butter Chicken

The popular butter chicken made healthier – try it out and you will never regret enjoying it

2. Ingredients

Boneless chicken, cut into medium cubes 400 gms
Kashmiri red chilli powder 2 tsps
Coriander powder 2 tsps
Turmeric powder ½ tsp

3. How to Make Butter Chicken (Stepwise Photos)

4. Method

Take chicken in a bowl, add 1 tsp red chilli powder, coriander powder, turmeric powder, salt and hung yogurt and mix well. Keep it in the refrigerator for ½ hour to marinate.
For the gravy heat 1 tsp olive oil in a deep non-stick pan, add cinnamon, cardamoms, bay leaves, cloves, garlic, onions, tomatoes, salt, remaining red chilli powder, remaining coriander powder, cashewnuts, walnuts, 2 cups water and cook till tomatoes are completely cooked. Take the pan off the heat and set aside to cool.

5. Additional Tips and Tricks

Ingredients

Boneless chicken, cut into medium cubes 400 gms
Kashmiri red chilli powder 2 tsps
Coriander powder 2 tsps
Turmeric powder ½ tsp
Salt to taste
Hung yogurt ½ cup
Oil 3 tsps
Cinnamon sticks 2 to 3 inches
Green cardamoms 2 to 3 pods
Bay leaves 2 to 3
Cloves 10 to 12
Garlic, chopped 2 tsps
Onions, chopped 1 cup
Tomatoes, chopped 2 cups
Cashewnuts 10 to 12
Walnuts 7 to 8
Milk 1 cup
Dried fenugreek leaves (kasoori methi), roasted 1 tsp
Butter 2
tsps Coal piece 1

How to Make Butter Chicken (Stepwise Photos)

Method

Take chicken in a bowl, add 1 tsp red chilli powder, coriander powder, turmeric powder, salt and hung yogurt and mix well. Keep it in the refrigerator for ½ hour to marinate.
For the gravy heat 1 tsp olive oil in a deep non-stick pan, add cinnamon, cardamoms, bay leaves, cloves, garlic, onions, tomatoes, salt, remaining red chilli powder, remaining coriander powder, cashewnuts, walnuts, 2 cups water and cook till tomatoes are completely cooked. Take the pan off the heat and set aside to cool.
Transfer the mixture into a mixer jar and blend to a puree. Strain the puree into to the same pan and cook.
Heat remaining olive oil in another non-stick pan, add the marinated chicken and cook till done.
Add the chicken to the gravy and mix. Add dried fenugreek leaves and mix.
Heat coal on direct flame till red hot. Place it in a stainless steel katori, place the katori in the middle of the chicken dish and put 1 tsp butter on it. Cover the pan immediately to trap the smoke. Let it remaining thus for 5 minutes.
Remove the cover, add the remaining butter and mix lightly. Serve hot with naan or paranthe or tandoori roti.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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