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 have Butter chicken using 13 ingredients and 2 steps. Here is how you cook it.
Ingredients of Butter chicken
- It's 10 of medium sized boneless chicken.
- It's 1 cup of hung curd.
- It's 1 tablespoon of tandoori chicken masala.
- You need 1 teaspoon of mustard oil.
- You need as per taste of Salt.
- You need 2 teaspoon of lemon juice.
- Prepare 2 teaspoon of ginger garlic paste.
- Prepare 1/2 tsp of Whole garam masala.
- It's 1 cup of tomato purée.
- Prepare 1 teaspoon of chopped green chilli.
- You need as needed of Refined oil.
- Prepare 1dollop or two of butter.
- It's 2 teaspoon of beaten fresh cream.
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
- Marinate the chicken pieces in lemon juice and a pinch of salt and keep aside for half an hour. Then for the second marination Marinate them with curd, red chilli powder, ginger garlic paste, tandoori masala and keep aside for 1 hour. In a nonstick pan add refined oil and as it heats up shallow fry the chicken pieces (you can also bake them in convection node of microwave oven at 220 degrees for 30 minutes or till done). After the chicken pieces are cooked tear them with your hand. Keep aside..
- Then again add oil in a non stick pan and as it heats up add the whole garam masala whacked and as it splutter add the green chillies and the ginger garlic paste. Sauté for 30 seconds and add the tomato purée. Cook till the raw smell goes away. Add the chicken pieces and cook covered in simmer for 10 minutes. Add the fresh cream only 1 teaspoon to thicken the gravy and switch the flame off. After it has cooled down add fresh cream and serve with naan..
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.