Butter Chicken Recipe
The invention of one of the most popular chicken curry of India, butter chicken is a creamy and luscious affair. Kundan Lal Gujral has been credited for the invention this dish. He worked at a Peshawar restaurant in the Pre-Partition era. The owner of the restaurant passed on the legacy to Kundal Lal and he established Moti Mahal. He moved to Old Delhi after Partition and devised this concoction. He found a method of keeping tandoori chicken soft and creamy with the help of tomato and onion gravy. That's how the iconic dish came into being. Butter chicken is prepared with marinated chicken that's first grilled and then served in a rich gravy, made with tomato, butter and a special spice blend as a base.Unlike most Indian curries, where the preparation of the base starts with a blend of onion and ginger-garlic paste cooked in oil, butter chicken uses tomato as a base and is cooked in butter, giving it a slightly sweet flavour. Cashews and almonds add to the sweetness and nuttiness of the dish.
ingredients serve
Ingredients for Butter Chicken Recipe
- 800 gram boneless chicken thighs or breasts cut into bite sized pieces
- 1/2 cup plain yogurt
- 1.50 piece Ginger
- 3.50 teaspoon garam masala
- 1 teaspoon Turmeric
- 2.50 teaspoon ground cumin
- 2 teaspoon red chili powder
- 2.25 teaspoon Salt
- As required For The Sauce
- 2 tablespoon olive oil
- 2 tablespoon Ghee
- 1 No.s large onion, sliced or chopped
- 1.50 tablespoon garlic, minced
- 1 tablespoon ginger, minced or finely grated
- 1 teaspoon ground coriander
- 400 gram crushed tomatoes
- 1 cup cream
- 1 tablespoon Sugar
- 1/2 teaspoon kasoor
Directions: Butter Chicken Recipe
Steps To Prepare
- STEP 1.Use fresh cream and butter for making the chicken.
Cooking Directions
- STEP 1.Take a bowl, combine chicken with all of the ingredients for the chicken marinade and let marinate for 30 minutes to an hour.
- STEP 2.Heat oil in a large pan over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until brown, for only 3 minutes on each side. Set aside and keep warm.
- STEP 3.Heat butter or ghee in the same pan. Fry the onions until they start to sweat ,add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
- STEP 4.Add crushed tomatoes, chili powder and salt. Let it simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown-red colour.
- STEP 5.Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend.
- STEP 6.Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce.
- STEP 7.Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and fragrant.
- STEP 8.Serve the chicken hot and spicy.
Storage And Serving Method
- STEP 1.Serve the chicken with a crispy naan or rice.
value
Current Totals
- Fat152g
- Protein162g
- Carbs58g
- Fiber24g
MacroNutrients
- Carbs58g
- Protein162g
- Fiber24g
Fats
- Fat152g
Vitamins & Minerals
- Calcium511mg
- Iron22mg
- Vitamin A4982mcg
- Vitamin B11mg
- Vitamin B21mg
- Vitamin B349mg
- Vitamin B64mg
- Vitamin B9276mcg
- Vitamin B12< 1mcg
- Vitamin C158mg
- Vitamin E13mg
- Copper3mcg
- Magnesium483mg
- Manganese3mg
- Phosphorus1775mg
- Selenium177mcg
- Zinc15mg