Butter Chicken. One of the most favorited Indian dishes served at weddings and special occasions. Tender chicken pieces smothered in rich, creamy, and silky gravy that’s bursting with authentic flavors!
Making Butter Chicken
I told my husband, to taste authentic Indian dishes, he has to travel to India. There is something magical about that place! But today’s recipe has an elegant Indian touch to it. Butter chicken recipe changes depending on which part of India you are. The changes are not significant, mostly a slight difference in spices used but the flavor is always pleasantly unique.
To make butter chicken, usually, slices of Tandoori Chicken are used, but you don’t have to have a tandoori chicken leftover to create a fantastic butter chicken, and I will show you how to add the tandoori chicken flavor to the chicken without the hustle.
In this butter chicken recipe, I have used chicken breast, but chicken thigh and leg will taste even better. First, you have to cut the chicken into cubes and then prepare the marinade. This marinade is similar to the tandoori chicken marinade.
In a frying pan add butter and fry the chicken until brown patches are visible. When the chicken is done pick a piece and taste it, it will taste just like tandoori chicken. You completed the first important part of making butter chicken.
Keep this Hint in mind
Now comes the second part of making the luscious creamy gravy. It is simple to follow the steps, and I’m not going to write them down here but will share something else with you which might ruin the gravy if you are not careful. Do not over fry the onion (don’t burn it) the butter chicken will taste bitter.
I am sure that if you follow this recipe, you’ll fall in love with the outcome. You can enjoy butter chicken with naan bread or plain white rice; it’s up to you!
I hope that you master making butter chicken and impress your family. Since butter chicken is a rich dish, better be careful with serving size.
Butter Chicken Recipe!
- 2 chicken breast
- 1/4 teaspoon black pepper powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 4 tablespoons butter
- 1 tablespoon oil
- 1 medium onion chopped
- 1 teaspoon ginger and garlic paste
- 3 medium tomatoes chopped
- 1/2 teaspoon coriander
- 1/4 teaspoon garam masala
- 1 cup hot water
- 1 tablespoon tomato ketchup
- 1/4 teaspoon sugar
- 5 tablespoons heavy cream
- Mix all ingredients together and refrigerate for 30 minutes.
Making the sauce:
- In a saucepan add 2 tablespoons butter and one tablespoon oil.
- Fry the chicken, when it's browned remove from heat and keep aside.
- To the remaining oil in the saucepan, add the onion and fry until translucent.
- Add ginger garlic paste an stir for 2 minutes.
- Add tomatoes, stir for 3-4 minutes. Add coriander, garam masala, and salt.
- Add water and let it simmer for 3-4 minutes on medium heat.
- Let the mixture cool down then add to the blender. Add more water (may take one cup or one cup and half) if the mixture turned out too thick.
- Melt 2 tablespoons of butter in a saucepan and add the tomato sauce to it through a sieve.
- Add the chicken, ketchup, sugar, and cream. Stir to blend.
- Let simmer for 2 minutes while stirring occasionally.
- If the sauce is too thick, add around 1/2 cup boiling water.
- Serve with Indian bread or plain rice.
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