Homemade Butter Chicken RecipeButter chicken is undoubtedly one of the most famous Indian Dishes. Butter chicken was created in 1950 in Delhi by Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass, who founded the world-renowned Moti Mahal restaurant in Delhi. We find butter chicken in almost all Indian restaurant menus across the globe. Many people enjoy ordering butter chicken from their favorite restaurant. Many think that making butter chicken is a lengthy and tedious process, so here we have a simple homemade-style butter chicken that tastes better than the one you would order at a restaurant. The process to make butter chicken is really simple, first, we make a makhani gravy which is rich and creamy. Next, we marinate the chicken and then cook the chicken. Last both the chicken and gravy are boiled together and a dollop of cream is added on the top before serving.
Main Course
Serving : 4
Prep Time : 15 min
Cooking Time : 30 min
1. Butter4 tbsp
2. Onion, thinly sliced1 large
3. Tomatoes, chopped4 large
4. Ginger, thinly sliced 1 inch
5. Garlic5 cloves
6. Degi Mirch1 tbsp
7. Cloves4
8. Cinamon Stick1 inch
9. Bay leaf1
10. Black Pepper Corns5-6
11. Black Cardamom1
12. Green Cardamoms 2
13. Cashew nuts10-12
14. Honey (optional)1/2 tsp
15. Chicken, Cubed500 grams, boneless
16. lemon juice2 tbsp
17. Ginger Garlic Paste1 tbsp
18. Mustard oil1 tbsp
19. Kashmiri chili powder1 1/2 tbsp
20. Hung Yogurt1 cup
21. Coriander Powder1/4 tsp
22. Dry fenugreek leaves, crushed1/2 tsp
23. Fresh cream2 tbsp
24. Salt to taste
1. First, we will start by making the makhani gravy. For this add oil and 2 tbsp butter into a pan and once it’s hot we will add the onion, tomatoes, ginger, cloves, all the whole spices, and cashew nuts. Saute for two mins till onions turn translucent.
2. Add water and cover and cook till the tomatoes are soft. This will take about 10 minutes.
3. Cool the onion tomato masala down and blend to a smooth paste using a hand mixer or a blender. Strain the gravy and keep it aside.
4. While the gravy is boiling marinate the chicken with salt, lemon juice, ginger-garlic paste, mustard oil, 1 ½ tbsp Kashmiri chili powder, hung yogurt, salt, lemon juice. Mix well and keep aside for 15-20 mins. You can marinate the chicken for longer in the fridge.
5. After 20 mins heat a pan and melt butter. To the melted butter add ½ tsp kashmiri chili powder, coriander powder and the marinated chicken. Saute the chicken till cooked.
6. Once the chicken is cooked add the strained gravy and bring to a boil.
7. Next, add crushed dry fenugreek leaves and simmer for 2 minutes and turn off the heat.
8. Garnish with fresh cream and serve with roti or naan or ghee rice of your choice for a satisfying lunch or dinner.
Homemade Butter Chicken RecipeButter chicken is undoubtedly one of the most famous Indian Dishes. Butter chicken was created in 1950 in Delhi by Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass, who founded the world-renowned Moti Mahal restaurant in Delhi. We find butter chicken in almost all Indian restaurant menus across the globe. Many people enjoy ordering butter chicken from their favorite restaurant. Many think that making butter chicken is a lengthy and tedious process, so here we have a simple homemade-style butter chicken that tastes better than the one you would order at a restaurant. The process to make butter chicken is really simple, first, we make a makhani gravy which is rich and creamy. Next, we marinate the chicken and then cook the chicken. Last both the chicken and gravy are boiled together and a dollop of cream is added on the top before serving.
Main Course
Serving : 4
Prep Time : 15 min
Cooking Time : 30 min
1. Butter4 tbsp
2. Onion, thinly sliced1 large
3. Tomatoes, chopped4 large
4. Ginger, thinly sliced 1 inch
5. Garlic5 cloves
6. Degi Mirch1 tbsp
7. Cloves4
8. Cinamon Stick1 inch
9. Bay leaf1
10. Black Pepper Corns5-6
11. Black Cardamom1
12. Green Cardamoms 2
13. Cashew nuts10-12
14. Honey (optional)1/2 tsp
15. Chicken, Cubed500 grams, boneless
16. lemon juice2 tbsp
17. Ginger Garlic Paste1 tbsp
18. Mustard oil1 tbsp
19. Kashmiri chili powder1 1/2 tbsp
20. Hung Yogurt1 cup
21. Coriander Powder1/4 tsp
22. Dry fenugreek leaves, crushed1/2 tsp
23. Fresh cream2 tbsp
24. Salt to taste
1. First, we will start by making the makhani gravy. For this add oil and 2 tbsp butter into a pan and once it’s hot we will add the onion, tomatoes, ginger, cloves, all the whole spices, and cashew nuts. Saute for two mins till onions turn translucent.
2. Add water and cover and cook till the tomatoes are soft. This will take about 10 minutes.
3. Cool the onion tomato masala down and blend to a smooth paste using a hand mixer or a blender. Strain the gravy and keep it aside.
4. While the gravy is boiling marinate the chicken with salt, lemon juice, ginger-garlic paste, mustard oil, 1 ½ tbsp Kashmiri chili powder, hung yogurt, salt, lemon juice. Mix well and keep aside for 15-20 mins. You can marinate the chicken for longer in the fridge.
5. After 20 mins heat a pan and melt butter. To the melted butter add ½ tsp kashmiri chili powder, coriander powder and the marinated chicken. Saute the chicken till cooked.
6. Once the chicken is cooked add the strained gravy and bring to a boil.
7. Next, add crushed dry fenugreek leaves and simmer for 2 minutes and turn off the heat.
8. Garnish with fresh cream and serve with roti or naan or ghee rice of your choice for a satisfying lunch or dinner.
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