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 22 ingredients and 8 steps. Here is how you cook it.

Ingredients of Butter chicken

Prepare 1 kg of chicken.
Prepare 1 bowl of curd.
It's 4 tsp of butter.
You need 1/4 cup of Fresh cream.
Prepare 3 spoons of Kissan red sauce.
Prepare 1 spoon of sugar.
Prepare 1 tsp of Ginger garlic paste.
Prepare 100 gm of Cashews.
You need 1 of Red chilli.
It's To taste of Salt.
You need 1 tsp of Garam masala.
It's 1 tsp of Coriander powder.
You need 4-5 of Clove.
It's 2 of Black pepper.
You need 2 of Cardamom.
Prepare 1 of Bay leaf.
It's 1 tsp of Turmeric powder.
You need 1 tsp of Dry mint leaves.
Prepare 8-9 of Tomatos.
Prepare 3 of Onions.
It's 1 of Lemon.
It's as needed of Oil.

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 instructions

Take a mixing bowl add the curd, ginger garlic paste, red chilli powder, salt, coriander power, garam masala, crushes dry mind leaves, 1 spoon oil, lemon juice. Mix them and add chicken to it and rest the marinated chicken in refrigerator for minimum 1 hr.
Now for preparing a gravy, take the pan add oil in it. Now after oil is heated add all the raw spices and then ginger garlic paste also. Now add chopped onion (big pieces as we have to blend the masala afterwards) let it cook until it's golden brown. Now add chopped tomatoes..
Now add red chilli powder, salt, black pepper, garam masala, coriander powder and cashews, turmeric Powder. Let it cook for 10 mins, after that add butter and let it cook for 10-15 mins again..
Now when the curry masala is done take it out let it cool, after it is cool blend it with the hand blender..
Now put the paste again in pan and add little water to it and let it cook on sim gas..
Side by side, add ketchup, sugar and cream to it and let it cook till we ready the chicken tikka for this gravy..
Now take a griller pan or you can use your otg/ microwave oven. I am taking the griller pan.let the pan be pre-heated and then place the chicken pieces on it..
Let it grill from both the side and have good grill marks. After it is done, add the piece to the preparrd gravy. Mix it well and here the butter chicken is ready..

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.