Best Authentic Butter Chicken Recipes

AUTHENTIC CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• In a large bowl, add chicken, Ginger-garlic paste, Red chilli powder, Salt to taste, Turmeric powder, Coriander powder, Cumin Powder, Garam masala, Chicken masala powder, and Yogurt.
• Stir mixture well, and marinate the chicken in the refrigerator for 1 hour.
• In a large pan or wok, medium-high heat the oil and butter and fry the chicken pieces (set aside the marinate) just until slightly under-done, then add the marinate to the pan and cook for 2 more minutes, or until hot. When done, pour mixture into a different bowl, covered, and set aside.
• In the same pan add 1 tablespoon oil, 1 tablespoon butter, onion, and once the onions are starting to soften, add tomatoes and cashew nuts. Let this cook for about 3 minutes more.
• Add garlic paste, salt to taste, malt vinegar, sugar, garam masala powder and chilli powder, and just enough water for desired consistency. Evenly mix, turn the heat on low, and let it simmer for 15-20 minutes, adding more water if needed, and stirring on occassion.
• Pour this hot mixture into a blender or food processor, and blend into a fine puree (please be careful not to burn yourself). If you have an immersion blender, then you can instead blend it in the pan, otherwise, pour the puree back into the original hot pan when done.
• Add remainder of butter, cream, chicken mixture, and fenugreek leaves and let it simmer for at least 5-7 minutes.
• Pour mixture onto a large serving plate, perhaps over rice, garnish it with cream and fenugreek leaves.
• Butter Chicken is ready to be served!

AUTHENTIC BUTTER CHICKEN

Steps:

• In a wok or large pan, add oil, sautee onion and set aside.
• Brown diced chicken until just cooked and set aside.
• Melt ghee over medium heat in wok or pan.
• Add ginger, garlic, garam masala, sweet paprika, coriander and chilli powder to the melted ghee, maintaining medium heat.
• Stir with a wooden spoon until aromas are released from the spices and they start to turn into a paste (about 1 minute) Be careful not to let it burn.
• Return onion and chicken to the wok or pan, stirring until everything is coated in the spice paste.
• Add diced or pureed tomatoes and sugar.
• Bring to the boil and simmer for 20 minutes. (Sauce should start to thicken).
• Add lemon juice, cream and yogurt. (For creamer sauce add more yogurt and cream).
• Simmer for 2 minutes.
• Serve over steamed rice.