Born in the kitchens of Delhi, Butter Chicken, also known as Murgh Makhani, has become an international sensation, cherished by food lovers across the globe. This succulent masterpiece is a staple in Indian cuisine and a star on the menu of any Indian restaurant worth its salt.
This easy homemade Butter Chicken recipe will allow you to recreate the restaurant-style magic right in your kitchen. With juicy chicken pieces simmered in a creamy tomato-based gravy, every mouthful is a heavenly blend of flavors. Perfect for family dinners, special occasions or whenever you need to satiate your cravings for a good curry.
So, let's grab the apron and start cooking this delicious Butter Chicken that pairs perfectly with naan or rice. This blog post will guide you through each step, making the cooking process a breeze even for beginners.
Step 1: Marination
Start by marinating the chicken. In a large bowl, combine 500 grams of chicken with 1 tablespoon of lemon juice, 1 teaspoon of red chilli powder, and salt according to your taste. Mix everything well, ensuring that the chicken is coated evenly. Let it sit for about 15 to 20 minutes to allow the flavors to infuse.
Step 2: Cooking the Chicken
After marination, heat a pan on medium heat and add 2 tablespoons of butter and some oil. Once the butter melts and is heated, add 2 teaspoons of ginger-garlic paste. Sauté it till the raw smell goes off. Now, add the marinated chicken to the pan. Cook the chicken on medium heat until it's slightly browned and cooked through. This might take about 10-12 minutes.
Step 3: Adding the Tomato Puree
Next, pour in 1 cup of tomato puree to the pan with chicken. Mix well so that the chicken pieces are coated with the puree. Also add 2 teaspoons of sugar to balance the acidity of the tomatoes.
Step 4: Adding Spices
Now, it's time to spice things up. Add 1 teaspoon of garam masala to the pan and mix well. Let it cook for a few minutes until the spices are well blended and the raw smell of the tomatoes is gone.
Step 5: Adding Kasuri Methi and Cream
Then, add 1/2 teaspoon of crushed kasuri methi (dried fenugreek leaves) for an extra fragrance and flavor. Finally, stir in 1 cup of fresh cream. The cream gives the curry a rich, creamy texture. Simmer the mixture for a few minutes until it's well combined.
Step 6: Serving
Your butter chicken is ready to be served! It is best enjoyed hot with naan bread or basmati rice.
Please remember, cooking is an art. The timing, heat, and seasoning can vary based on your stove and ingredients. So, taste and adjust the seasoning as you go. Enjoy your cooking!
Table for Ingredients and Process Flow Chart Given Below :
Butter Chicken Recipe
Ingredients
| Ingredients | Quantity |
|---|---|
| Chicken | 500 grams |
| Lemon Juice | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Butter | 2 tablespoons |
| Ginger Garlic Paste | 2 teaspoons |
| Tomato Puree | 1 cup |
| Garam Masala | 1 teaspoon |
| Sugar | 2 teaspoons |
| Kasuri Methi | 1/2 teaspoon |
| Fresh Cream | 1 cup |
| Oil | For cooking |
Steps to Cook
| Steps | Instructions |
|---|---|
| Step 1 | Marinate the chicken with lemon juice, red chilli powder, and salt. Leave it for 15-20 minutes. |
| Step 2 | Heat butter and oil in a pan, add the ginger garlic paste and saute till the raw smell goes off. |
| Step 3 | Add the marinated chicken and cook it till it gets slightly browned and cooked. |
| Step 4 | Add the tomato puree, sugar, and garam masala. Mix well and cook for a few minutes. |
| Step 5 | Finally, add kasuri methi and fresh cream. Stir well and cook for a few minutes. |
| Step 6 | Serve the butter chicken with naan or rice. |
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