Butter chicken. Butter chicken originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before. He created a mild tomato curry spiced with cinnamon. Butter chicken is prepared with marinated chicken that's first grilled and then served in a rich gravy (a.k.a. curry) made with tomato, butter, and a special spice blend as a base.
In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang.
Butter chicken was first created in India just a few decades ago, and was actually born out of a need to re-purpose unsold chicken.
So he created a creamy tomato sauce full of spices and butter to rehydrate the chicken and create.
You can cook Butter chicken using 25 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Butter chicken
- You need 400 gm of chicken cut into 1½ inch pieces.
- You need 1 tsp of kashmiri red chilli powder.
- You need 2-3 tsp of lemon juice.
- Prepare 2 tablespoon of butter.
- You need to taste of salt.
- You need 2 tsp of ginger paste.
- You need 1/2 cup of yogurt.
- It's 1/2 tsp of kashmiri red chilli powder.
- It's 1/2 tsp of garam masala.
- You need to taste of salt.
- It's 2 tsp of mustard oil.
- It's 2 tsp of garlic paste.
- It's of for makhni greavy.
- You need 2 tbsp of butter.
- You need 2-3 of green cardamom.
- You need 2-3 of black pepper.
- You need 2-3 of cloves.
- You need 1/2 cup of tomato puree.
- Prepare 2 tsp of ginger garlic paste.
- It's 1/2 tsp of chilli powder.
- You need to taste of salt.
- It's 1/2 tsp of kasoori methi.
- It's 1 tbsp of fresh cream.
- You need 1 inch of cinnamon.
- You need 1 tsp of honey.
Butter Chicken is an easy recipe that's full of savory flavor with warm spices. This mild curry has tender chunks of chicken simmered in a creamy spiced curry sauce. It's quick to make with chicken, tomato sauce, cream, and handful of pantry spices. Butter Chicken (Murgh Makhani) is one of the most popular curries in the world and yet happens to be one of the easiest!
Butter chicken step by step
- Step 1 Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator. Step 2 Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil..
- Step 3 Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours. Step 4 Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done. Step 5 Baste with the butter and cook for another two minutes. Remove and set aside..
- Step 6 To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon. Step 7 Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water. Step 8 Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi..
- Step 9 Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha..
No hunting down hard to find ingredients, this is a Chef recipe that makes the most incredible curry sauce. The chicken is incredibly tender and injected with flavour from a yogurt marinade, and the Butter Chicken sauce is so ridiculously delicious, you'll want it on tap! WHY IS IT CALLED BUTTER CHICKEN. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is similar to British tikka masala. Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture.