बटर चिकन | Butter Chicken Recipe | Chicken Makhani recipe | Easy butter Chicken recipe

Prep time
10 min
Cooking time
20 min
Cousine / Course
Indian Main-Course
Servings
3-4

Ingredients Chicken marination

  • तेल / Oil – 1 tbsp
  • लसुन / लेहसुन / Garlic grated – 1 tsp
  • अदरक / Ginger grated – 1 tsp
  • तिखट / लाल मिर्च / Chili powder – 1 tsp
  • काश्मिरी लाल मिर्च / Chili powder (less-spicy) – 1 tsp
  • मीठ / नमक / Salt – as per taste
  • दही / Curd – 1 tbsp
  • Fresh cream – 2 tbsp
  • लिंबू / नींबू / Lime juice – 1 tsp
  • चिकन / Chicken boneless – 500 gm
  • तेल / Oil – 1 tbsp

Making Chicken

  1. In a bowl, take 1 tbsp oil, add garlic, ginger, chili powder (both types), salt, curd, fresh cream and lime juice, mix well
  2. Add cleaned, washed and thin sliced chicken to the bowl, apply marination throughly, cover and set aside for for at least 30 min
  3. After 30 min, heat a oil in a pan on med
  4. Add marinated chicken, cook both sides, avoid overcooking so that chicken should remain juicy and soft
  5. Set aside.

Ingredients Gravy

  • बटर / Butter – 1 tbsp
  • अदरक – लसुन / Ginger-Garlic paste- 1 tbsp
  • कांदा / प्याज / Onion chopped – 1
  • टमाटर / Tomato chopped – 4 (medium)
  • मीठ / नमक / Salt – as per taste
  • काजू / Cashew – 20 pc
  • Water – 2 cups
  • काश्मिरी लाल मिर्च / Chili powder (less-spicy) – 2 tsp
  • गरम मसाला / Garam Masala – 1 tsp
  • साखर / शक्कर / Sugar – 2 tbsp
  • धने/ धनिया / Coriander powder- 1 tsp
  • जीरेपूड / जीरा / Cumin powder – 1tsp
  • बटर / Butter – 1 tbsp
  • Fresh cream – 1/3 cup
  • कसूरी मेथी / Dry fenugreek leaves- 1 tbsp

Making Gravy

  1. Heat pan on medium, add butter, wait for it to melt
  2. Add ginger-garlic paste, sauté for 30 sec
  3. Add onion, sauté till onion is soft
  4. Add chopped tomato, cashew mix well
  5. Pour 2 cups water and mix well
  6. Add chili powder, Garam Masala, sugar, coriander powder, cumin powder, mix well and bring to boil.
  7. Cover and cook till tomato is soft
  8. Turn off heat and let it cool down
  9. Once cooled, grind the mix to fine puree
  10. Strain the grinded puree, and discard leftover.
  11. Now cook puree in same pot used for cooking chicken, bring to boil
  12. Add butter, fresh cream, mix well, cook for 2-3 min
  13. Crush dried fenugreek (Methi) leaves and add to gravy, mix well
  14. Add cooked chicken to gravy, mix well, simmer for 1-2 min
  15. Garnish with coriander
  16. Yummy Creamy, flavorful Butter chicken is ready!

How to serve

  1. Serve hot!
  2. Serve with Roti, Naan, Rice

Tips

  1. Straining curry is important to get nice smooth gravy
  2. Instead of food color I have used kashmiri red chili powder for bright red color
  3. Avoid overcooking chicken to get nice soft bites with gravy

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