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 24 ingredients and 5 steps. Here is how you cook it.

Ingredients of Butter chicken

Prepare 1 kg of chicken piceses.
You need 3/4 tsp of lemon juice.
Prepare 1/2 tsp of red chilli powder.
Prepare to taste of Salt.
Prepare of For marination -.
You need 3/4 tsp of kasuri methi powder.
Prepare 1/4 tsp of turmeric powder.
It's 3/4 tsp of garam masala powder.
Prepare 3/4 tsp of oil.
You need 1/2 cup of thik curd.
You need 1 tsp of garlic ginger paste.
You need of For gravy-.
It's 2 tsp of butter.
Prepare 1 tsp of ginger garlic paste.
You need 1 (2 inch) of dalchini.
Prepare 2 of green cardamom.
You need 2 of cloves.
It's 1-2 of green chilli.
It's 4 of large tomatoes puree.
You need 10 tsp of cashew nuts paste.
It's 3/4 tsp of garam masala powder.
Prepare 1/2 of kasuri methi powder.
It's as needed of Cream.
Prepare to taste of Salt.

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

First marinate chicken with lemon juice, chilli powder and salt for 20 minute.
Then in marinated chicken add all above marinated ingredients and mix them well and refrigerate it for 3 to 4 hours.
After 4 hours take a pan and heat it then place marinated chicken in the pan and fry it on high flame till the moisture evaporates keep stirring constantly to prevent from burning then empty the chicken in a plate and keep aside.
Heat a pan with butter and little oil add elaichi, cloves and dalchini fry for a minute then add ginger garlic paste, green chilli and fry till it gives good smell the pour tomatoe puree in it and stire it until it leaves the side of pan then add methi powder, cashew paste and mix them then add kasuri methi, garam masala powder and water and bring it to boil and simmer the gas for few minutes then at last add marinated fry chicken, salt and mix it.
Them cook the chicken for 5 to 10 minutes in low flame so that chicken get soft and tender then add cream and mix it now off the flame... butter chicken is ready to serve.

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.