Butter chicken is a popular Indian dish. The marinated and grilled chicken is dipped into the creamy rich gravy which contains all the melting flavours with a nice aroma. Homemade butter chicken with restaurant taste. Better served with jeera rice, naan, roti, chapati, pulao, and biryani recipes.
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Butter chicken is also known as murgh makhani. To prepare butter chicken in very easy steps, the first step is to marinate the chicken, the second step is to roast it in the pan, and the third step is to blend and prepare the makhani masala.
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The third step is to fry the makhani masala, dry fenugreek leaves add water and cook the gravy, the fourth step is to add roasted chicken, and cream and cook till the chicken turns soft. finally, the last step is to garnish butter chicken with cream, chopped coriander leaves, and fried cashew nuts.
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How to make butter chicken at home with a detailed step-by-step procedure and video. The creamy gravy mixed with cashew nut and almond paste gives a rich taste. The combination of butter with all the spices, chicken, yoghurt, dry fenugreek leaves, and chopped coriander leaves all the flavours to melt in the mouth. Serve with jeera rice, pulao or naan.
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Butter chicken video:
Butter chicken recipe card:
The creamy chicken marinated, grilled and dipped into the delicious gravy. The soft texture of chicken with smooth gravy. Butter chicken is combined with all the spices, butter, chopped coriander leaves yoghurt, cashew nut and almond paste give a rich taste to the gravy.
- chicken skinless - 1/2 kg
- ginger and garlic paste - 1 1/2 spoon
- salt - 1 spoon
- turmeric powder - 1/4 spoon
- red chilli powder - 1 spoon
- garam masala powder - 1/2 spoon
- curd - 3 spoon
- lemon juice - 2 spoon
- oil - 1 1/2 spoon
- butter - 34 g or 1 spoon
- butter - 33g or 1 spoon
- cloves - 11
- star anise - 1
- cardamom - 3
- cumin seeds - 1 spoon
- coriander seeds - 1/2 spoon
- cinnamon - 3 small sticks
- cashew nuts - 15
- almonds - 10
- chopped onions - 2
- green chillies - 3
- ginger and garlic paste - 1 spoon
- chopped tomatoes - 4
- oil - 1/4 spoon
- water - 1/4 glass
- salt - 1 spoon
- butter - 33 g or 1 spoon
- red chilli powder - 1 spoon
- fenugreek leaves(kasuri methi) - 1/4 spoon
- garam masala powder - 1/4 spoon
- water - 3/4 spoon
- chopped coriander leaves - 1/4 spoon
- salt - 1 spoon
- cream - 1/2 cup
- cream - 4 spoons
- chopped coriander leaves - 1/4 spoon
- fried cashew nuts - 4
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Take a bowl to add cleaned skinless chicken pieces.
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Add ginger and garlic paste, salt, turmeric powder, red chilli powder and garam masala powder.
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Add curd, lemon juice, oil mix well. Marinate for 40 minutes.
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Heat a pan over medium to high flame add butter.
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Add marinated chicken stir well.
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Dry the chicken completely. So that our chicken will absorb all the spices.
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Heat a pan over a medium flame add butter.
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Add cloves, cumin seeds, coriander seeds, cardamom, cinnamon and star anise stir for a minute.
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Add cashew nuts and almonds fry for a minute.
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Add chopped onions, halved slit green chillies saute.
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Add ginger and garlic paste fry till the raw smell disappears.
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Add chopped tomatoes stir well. Add 1/4 spoon of oil.
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Pour 1/4 glass of water cook till the tomatoes turn mushy.
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Let it cool. Take all the masala mixture into the blender jar.
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Blend to the fine paste. set aside.
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Heat a pan over a medium flame add butter.
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Add a spoon of red chilli powder and dry fenugreek leaves(Kasuri methi) stir well.
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Add blended masala mixture to the pan mix well.
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Add 1/4 spoon of garam masala powder mix. pour water according to the consistency of gravy.
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Add grilled chicken stir well.
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Add chopped coriander leaves and a spoon of salt.
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Add 1/2 cup of cream mix well.
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Cook over a low flame for 10 minutes till the chicken become soft. If necessary adjust water and salt according to the taste.
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Switch off the fire. Take the delicious butter chicken into a serving bowl.
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Garnish with cream, chopped coriander leaves and fried cashew nuts.
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Serve with jeera rice, pulao, naan, roti, chapati, biryani recipes.
Break star anise into small pieces for smooth blending.
If we are using yoghurt instead of hung. While roasting the chicken slightly releases some water no problem dry it completely. So that our chicken will absorb all the spices.
Step-by-step procedure for butter chicken:
Marinating chicken:
Take a bowl to add cleaned skinless chicken pieces, ginger and garlic paste. salt.
Add turmeric powder, red chilli powder and garam masala powder.
Add curd and lemon juice.
Add 1 1/2 spoons of oil. By adding oil to marinate the chicken and spices’ raw smell will not appear.
Mix well all the ingredients.
Marinate for 40 minutes.
Roasting chicken:
Heat a pan over medium to high flame and add butter.
Add marinated chicken and stir well.
Dry the chicken completely. So that our chicken will absorb all the spices.
Preparing makhani masala:
Heat a pan over medium flame and add butter.
Add cloves, cumin seeds, coriander seeds, cardamom, cinnamon and star anise and stir for a minute.
Add cashew nuts and almonds and fry for a minute.
Add chopped onions, halved slit green chillies saute. Break star anise into small pieces.
Add ginger and garlic paste and fry till the raw smell disappears.
Add chopped tomatoes and stir well. Add 1/4 spoonful of oil.
Pour 1/4 glass of water and cook till the tomatoes turn mushy.
Let it cool. Take all the masala mixture into the blender jar. Add a spoonful of salt.
Blend to the fine paste. set aside.
Making butter chicken gravy:
Heat a pan over a medium flame and add butter.
Add a spoonful of red chilli powder and dry fenugreek leaves(Kasuri methi) and stir well.
Add the blended masala mixture to the pan and mix well.
Add 1/4 spoon of garam masala powder mix. pour water according to the consistency of the gravy.
Adding roasted chicken and cream to the gravy:
When it begins to boil add roasted chicken and stir well. Add chopped coriander leaves and a spoonful of salt.
Add 1/2 cup of cream and mix well.
Cook over a low flame for 10 minutes till the chicken become soft. If necessary add water and salt for cooking chicken.
Switch off the fire. Take into a serving bowl.
Garnish:
Garnish with cream, chopped coriander leaves and fried cashew nuts. Serve with jeera rice, pulao, naan, roti, chapati, and biryani recipes.
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