Best Delicious Addictive Indian Butter Chicken Recipes

BUTTER CHICKEN RECIPE | CHICKEN MAKHANI

Butter Chicken Recipe | Chicken Makhani image

Butter chicken is a popular Indian dish made with chicken, spices, tomatoes & cream. This creamy & authentic tasting butter chicken is the best you can make at home. Serve butter chicken with basmati rice or naan.

Provided by Swasthi

Categories Main

Time 45m

Number Of Ingredients 25

Ingredients

½ kg chicken ((or 1 lb.) (preferably boneless))
¾ tablespoon lemon juice
¼ teaspoon Salt
½ teaspoon Red chili powder (or paprika)
¾ teaspoon kasuri methi (Optional (dried fenugreek leaves))
⅛ teaspoon turmeric ((haldi))
½ to ¾ teaspoon garam masala
¾ tablespoon oil
1 tablespoon ginger garlic paste
½ cup greek yogurt (or hung curd (thick curd, refer notes))
2 tablespoon butter
1 teaspoon ginger garlic paste
1 cinnamon ((2 inch piece, dalchini))
2 green cardamoms ((elaichi))
2 cloves ((laung))
1 to 2 green chilies ((slit or sliced, optional))
4 large tomatoes (pureed (400 to 500 grams))
16 to 18 cashew nuts (or blanched soaked almonds (refer notes))
1 teaspoon red chili powder (or paprika (adjust to suit your taste and color))
½ to ¾ teaspoon garam masala
½ tablespoon kasuri methi (crushed or powdered dried fenugreek leaves)
¼ tablespoon sugar
salt as needed
80 to 100 ml chilled cream ((heavy cream or whipping cream, refer the notes))
2 tbsp Coriander leaves (for garnishing)

Steps:

First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
Next marinate again with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder.
Cover & rest in the refrigerator for atleast 12 hours. You can keep it as long as 48 hours. The longer the chicken rests in the marinade, the more tender it will be after cooking.
Add the cashews to a blender jar along with tomatoes. Make a smooth puree.
If the puree is not smooth, then pass it through a filter. Set this aside.
Also make the ginger garlic paste.
Grill the chicken in an oven or stove top.
For stove top method, Add one tsp butter to a pan and add the marinade.
Fry on high flame till all the moisture evaporates.
To grill it in oven, preheat the oven to 240 C for at least 20 mins.
Grill it until the meat is cooked through & is tender. It may take about 20 to 30 mins depending on the size of your chicken chunks. Ensure chicken is tender at this stage.
Heat a pan with butter & saute cinnamon, cloves and cardamoms for a min.
Add ginger garlic paste, green chilies and fry till it turns fragrant.
Next pour the tomato cashew puree.
Add red chili powder, sugar and salt.
Mix and cook until the tomato puree becomes thick.
It also begins to leave the sides of the pan.
Pour 1 cup water. Add more or less water to suit your desired consistency.
Bring the mix to a boil and simmer for 3 to 5 minutes.
Add chicken and simmer for about 5 minutes.
Butter chicken should become soft and tender. Add garam masala and kasuri methi.
Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
Garnish butter chicken with coriander leaves and extra cream if desired. Serve with long grain rice or naan or paratha.

Nutrition Facts : Calories 477 kcal, Carbohydrate 10 g, Protein 24 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 137 mg, Sodium 301 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

DELICIOUS & ADDICTIVE INDIAN BUTTER CHICKEN

DELICIOUS & ADDICTIVE INDIAN BUTTER CHICKEN image

Categories Soup/Stew Chicken Simmer

Yield 6-8 Servings

Number Of Ingredients 20

Ingredients

4 large tomatoes chopped
1 large onion chopped
2 cloves chopped garlic
1 lbs boneless/skinless chicken meat (I like chicken thigh)
2 tbsp chili powder
2 tbsp coriander
1 stick butter
1 cup water
salt
crushed black pepper
handful cashews
2 hefty dollops of garlic/ginger paste (this is important and hard to come by - try Whole Foods)
2 green chili peppers
1 tbsp fenugreek
1 tbsp cumin seed
few squirts ketchup (at end)
1/3 cup tomato puree
few pinches garam masala (powder)
½ - ¾ cup heavy whipping cream
1 1/2 cups water

Steps:

Chicken: Chop chicken into chunks. In a bowl, mix together chicken, healthy dollop of ginger/garlic paste, coriander powder, salt and chili powder. Coat bottom of deep pan with vegetable oil and heat medium until nice and hot. Add chicken and fry until browned. Do not overcook your chicken!! It will have time to keep cooking later on in this recipe. Remove chicken - set aside and cover. Leave the juices in the pan! Sauce (part one): Adjust flame to medium-low setting. Add your onion, chopped garlic and green chili peppers to the remaining chicken juice and sizzle for about a minute. Add 1 ½ cups water and stir - making sure everything that is stuck to bottom of pan is mixed in nicely. Add tomatoes, tomato puree, dash of salt, pinch of black pepper, dollop ginger/garlic paste, fenugreek, cashews, chili powder, cumin seed and coriander. Simmer and cover. Cook stirring sporadically until tomatoes are well done and super mushy. Remove pan from heat and let cool for a few minutes. Pour mixture into a blender and blend until smooth. Rinse your pan and return to stovetop. Sauce (part two) There will inevitably be a bit more chicken juice on the plate the chicken is now resting on. Using your hands as a strainer and without letting the chicken fall in the pan, get those remaining juices in there and add your stick of butter. Yes, a whole stick! Turn the heat to medium low and get that butter/juice mixture melted down. Add back your now-blended sauce and taste it. Add salt and a bit of water as needed. This is a sauce that is meant to be served over rice so it shouldn't be too thick Add your sugar and a couple squirts of good ol' ketchup . Stir in cream and add back chicken. Bring to a simmer and let cook for another few minutes. Remove from heat and add a few pinches of garam masala to taste. Serve over bed of basmati rice and enjoy!