Butter chicken is one of the easiest and most loved recipes.It always brings a smile to a non-vegetarian foodie.Some people also call it murg makhani which means chicken cooked in a creamy gravy.
History of butter chicken:
Kundan Lal Gujral’s restaurant Moti Mahal at Delhi invented this dish accidentally.Well it was certainly been a dish the world was waiting for.
UK goes ga ga over Chicken tikka masala but Indians groove to Butter chicken.
Apparently one dish which makes the whole western world crazy about Indian cuisine.Also,rightly so.
You can never say no,if you love your chicken.
It is a regular at all parties,receptions.
You can also make it easily for dinner.
You can never go wrong with this dish when chicken lovers come over.It is one of the best recipes of Mughlai/Tandoori origin.It is available at all dhabas across India.Most Punjabi and Delhi restaurants serve it and all foodies are ready to lap it up.
Scroll below to read the recipe of yummy butter chicken:
Ingredients
- 400g chicken,curry cut
- 1 tbsp ginger-garlic paste
- salt as per taste
- 1 tsp red chilli powder
- 1 tsp lemon juice
- 1/2 cup yogurt
- 1 tsp garam masala
- 1/4 tsp turmeric
- 2 tbsp oil, for brushing
- 4 medium tomatoes
- 2 tbsp ghee/oil
- 1 tsp ginger garlic paste
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/4 tsp turmeric
- 1/2 tsp red chilli powder
- 1 tbsp butter
- 50ml cooking cream
- 1 tsp kasuri methi/dried fenugreek leaves
- Chopped coriander, to garnish
Instructions
- Mix all the ingredients for marination and add chicken to it.
- Keep it aside for 4-6 hours.
- Grill it in an pre-heated fan-forced oven at 160 deg C(180 deg C for convection) for 10 minutes.
- Brush oil on thechicken and turn them over and grill again for 10 minutes.
- Steam the tomatoes,de-skin,puree and sieve it.
- In a pan,heat oil,add tomato sauce to it.
- Add spices to it and let it cook for 5 minutes.
- Now,add the grilled chicken to it and let it come to a boil,cook for 5-7 minutes.
- Add cream,butter to it and stir well.
- Add dried fenugreek leaves and garnish with chopped coriander.
- Serve hot with roti or rice.
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