how to make butter chicken recipe

how to make butter chicken recipe

How to make butter chicken recipe?

No dish can be as popular as the butter chicken recipe that is firmly hit to be on top demanded recipe amongst Asian and western food lovers. That is why I took this opportunity to research and find this most authentic how to make butter chicken recipe for you.

This is basically a North Indian or adequately speaking Punjabi province dish that is famous for using most of the milk products to prepare any dish because Punjabi people love milk products like yogurt, milk, butter, clarified butter and cheese.

This iconic butter chicken recipe can be cooked in various ways but here today I will help you know the tastiest how to make butter chicken recipe method.

Marinating the chicken breasts overnight and fried chicken along with the super delicious ingredients bring this dish to a wonderful recipe. Knowing various how to make butter chicken recipe land you nowhere but if you going to try this one today, would definitely get you cooking again and again.

how to make butter chicken recipe
by Swati M.

how to make butter chicken recipe

  • Course Dinner, Lunch
  • Cuisine Asian, Indian

The chances are high enough that you arrived here because you like Indian dishes very much. It doesn’t matter whether you are from western countries or eastern countries go to any restaurant and you will discover butter chicken recipe on the top of the menu.

Well, today you are in all luck because I am not going to request you to visit a restaurant nearby but to help you know the most traditional how to make butter chicken recipe in easy steps.

Print
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 People
Calories 304 kcal

Ingredients

  • 2 lbs or 500 gram chicken breast pieces
  • 2 onions finely chopped
  • 1 tbsp of garlic paste
  • 1 tbsp of ginger paste
  • 1 tbsp of ginger garlic paste
  • 1/2 cup of thick yoghurt
  • 2 green chilies slit
  • 3 tomatoes finely chopped
  • 10 pieces of black pepper
  • 1 inch of cinnamon
  • 8 pieces of cloves
  • 2 bay leaves
  • 1+1 tbsp of Kashmiri red chilli/paprika powder
  • 4 pieces of green cardamoms
  • 1/2 tbsp of turmeric powder
  • 1/2 tbsp of garam masala powder
  • 1 1/2 tbsp of coriander powder
  • 3 tbsp of clarified butter
  • 1 tbsp of butter
  • 1 tsp lemon juice
  • 3 tbsp finely chopped coriander/cilantro leaves
  • Salt to taste
  • Water as required

Instructions

  1. Use a deep pan and add the washed chicken pieces into it. Use ginger and garlic paste to rub all over and each side of chicken breasts evenly.

  2. In the same pan add turmeric powder, lemon juice, red chilli powder and Kashmiri red chilli or cilantro powder. Coat the mixture onto chicken breasts nicely. Set it aside to marinate for minimum 30 minutes and for better result marinate it overnight.

  3. Use a deep saucepan to heat 1 tablespoon of butter on medium flame and fry the chicken breasts pieces from all sides. Turn and flip until it becomes light golden brown in color. Transfer it to a bowl and set it aside.

  4. Take a blender and add cloves, green cardamom, bay leaves, black pepper, cinnamon, green chilies and a little water. Make a fine paste of all the spices.

  5. In the same blender add the chopped tomatoes and make a fine paste of tomatoes as well and shift it to a bowl for further use.


  6. Heat 1 tablespoon of butter in the same saucepan and fry the onions on medium flame until it turns translucent or golden brown in color.


  7. Add the reserved ginger and garlic paste and stir fry them for 30 seconds or until the raw smell goes out of it. Add the yoghurt and turn the heat on low flame so yoghurt doesn’t get burn but dissolves nicely.

  8. Now, add 1 tbsp of Kashmiri red chilli or paprika powder and 1 tbsp of coriander powder and cook it for next 4-5 minutes. Stir occasionally.

  9. When the oil starts separating from sides add the tomato paste. Stir and cook it for next 5-6 minutes. Now, shift it to a bowl and wait until it comes to room temperature. Use a blender and make a fine paste of it. (You can store this gravy paste and can use next 7 days)

  10. Using the same saucepan add this gravy paste along with the reserved prepared spices paste. Add the water for your desired gravy. Mix it well.

  11. Cover and cook for next 15 minutes on low flame. Uncover and stir occasionally. Uncover it and add the garam masala powder. Mix it well.

  12. Add the fried chicken pieces. Check for seasoning. Cover and cook it for next 6-7 minutes. Turn off the flame now.

  13. Garnish it with fresh coriander leaves and serve it hot with your favorite bread or rice recipe.

Recipe Notes

Avoiding use of more clarified butter you can replace it with half butter and half olive oil.

If you want to use the yoghurt in marinating process you can, it adds flavor to chicken pieces. Make sure you skip the use of yoghurt later in the method.

If you don’t like to eat spicy food then you can skip the use of ground spices paste and instead of that increase 1/2 tsp of allspice or garam masala powder.

There is another vegetarian version is available that is cheese butter recipe that cooked in quite similar fashion and tastes amazingly awesome to the vegetarian food lovers.

The cheese butter is loved by many ones but basically, it is started with the chicken pieces. It is very necessary to use the chicken breasts or your desired chicken pieces as long as they are boneless.

Boneless fried chicken pieces marinated in the yogurt and other spices overnight coated in the wonderful stir-fry gravy can give you feel of heavenly food with each bite.

On a day when you want to eat something really that you have never tasted before, learn the how to make butter chicken recipe method and cook it by using our above simple steps.

I must tell you that I cook it very often because my family loves this great recipe and I love to make a few variations as well. You can also try the variations on the above recipe notes.

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