Description
Butter Chicken dish originated in Northern India in early 1900. Butter Chicken is one of the most famous Indian chicken dish ordered in restaurants. Chicken marinated with spices and cooked in a creamy tomato sauce is what makes this dish so unique and tasty. The butter chicken recipe is inspired by chef Alfred Prasad (Great British Chefs). There are some modifications to the recipe based on my preference after following it for more than ten years. I hope you enjoy this unique butter chicken recipe that you can make at home and that tastes as good as a restaurant one or even better.
Ingredients
Marinating Ingredients:
Chicken thighs (boneless)- 1 lb.
Turmeric- ½ tsp
Salt- 1 tsp +1/2 tsp
Chili Powder- 1 tsp
Oil- ½ Tbsp +1 tsp +1 tsp
Garam Masala Powder- ½ tsp
Ginger Garlic paste- 1 Tbsp
Yogurt- 4 Tbsp
Sauce Ingredients:
Tomatoes- 6 (large)
Cinnamon sticks- 3 pieces
Bay Leaves- 3
Cloves- 5
Green chilies- 3
Ginger (diced)- 2 Tbsp
Butter- 1 Tbsp + ½ Tbsp
Kasoori Methi- 2 Tbsp
Tomato Paste- 1 Tbsp
Kashmiri Chili Powder- ½ tsp
Honey- 1 ½ tsp
Heavy Cream – ¼ cup
Cashew Paste- 3 Tbsp
Water- 5 cups
Instructions
1. Take 1 lb of boneless chicken thighs (or chicken tenders) in a bowl and add the spices, turmeric 1/2 tsp, salt 1 tsp, chili powder 1 tsp, oil 1/2 Tbsp, garam masala 1/2 tsp, ginger garlic paste 1 Tbsp, and yogurt 4 Tbsp. Mix well to coat the chicken pieces. Cover the chicken with a cling wrap and marinate in the refrigerator for at least 2 to 4 hours.
2. In a 5-quart pan, take six large tomatoes, and add 5 cups of water. Add the whole spices, cinnamon sticks, 3 to 4 bay leaves, five cloves, 2 or 3 green chilies, 2 Tbsp ginger, and 1 tsp of oil. Bring this to boil for ten minutes on high heat.
3. After ten minutes of boiling, the tomatoes cook well, and the skin of the tomatoes separate. The spices release flavors into the water.
4. Strain the mixture and save the water, tomatoes, ginger, and chilies. Discard all the whole spices.
5. Add 1 cup of saved water to the blender along with tomatoes, ginger, and chilies and blend it to a smooth puree. Save the rest of the water to add while making the sauce for butter chicken.
6. Take the marinated chicken out of the refrigerator and transfer it to a baking tray. Drizzle with 1 tsp of oil on the top so the chicken will not dry out while baking.
7. Grill or bake the chicken pieces at 450 F for 35 minutes.
8. In a 3-quart pan, add 1 Tbsp of butter. Once the butter melts, add 2 Tbsp of Kasoori methi. Saute for few seconds and add the tomato puree and mix well.
9. Bring the tomato puree to boil for 2 minutes. Now, close the lid, and let it come to a boil for another 10 minutes on a very high flame.
10. Open the lid and grilled/baked chicken pieces. Stir to mix the chicken and the sauce.
11. Add 1/2 tsp salt or as needed, 1/2 tsp Kashmiri chili powder, 1 1/2 tsp honey, 1 Tbsp tomato paste, and mix well.
12. Add 1/4 cup of heavy cream and 3 Tbsp of cashew paste.
13. Now add the saved water from cooking the tomatoes and the spices. Depending on the desired consistency, add half a cup or more saved water to the sauce. Boil for 5 minutes.
14. Add 1/2 Tbsp butter (optional) and mix well.
15. Serve hot with roti, naan, or rice.
Notes
Marinating the chicken with spices, especially turmeric, and yogurt helps to tenderize the meat when grilled or baked. Chicken pieces can be baked by threading to skewers and baked for a longer time for even baking and a more charred appearance.
Cooking the tomatoes in different ways can significantly differ in the taste of the entire dish. Using fresh tomatoes gives a fresher taste to this recipe than using canned or tomato paste.
Onions are left out of this dish as it overpowers the taste of tomatoes, butter, and cream. If onions are preferred, it can be sauteed and added to the blender while making the tomato puree.
Coconut milk works in place of heavy whipping cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Chicken Dishes
- Method: Cook/Bake
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 216 Kcal
- Sugar: 4.83 g
- Sodium: 391 mg
- Fat: 15.77 g
- Saturated Fat: 4.91 g
- Unsaturated Fat: 6.4 g
- Trans Fat: 0.05 g
- Carbohydrates: 8.13 g
- Fiber: 1.6 g
- Protein: 11.51 g
- Cholesterol: 64 mg
Keywords: Butter Chicken, Murgh Makhni, Creamy Butter Chicken Restaurant style, Easy and unique Butter Chicken Recipe
