Creamy Butter Chicken Recipe

Butter Chicken is a classic that is loved by all people. Legend hasit that this dish was created just by chance. A chef, instead ofthrowing away leftover tandoori chicken, decided to use the same. Hehad a makhni gravy going on in the kitchen to which he aded theleftover chicken. And voila! Butter Chicken was born! The addition ofcream and butter came later which refined the dish further. Althoughit seems like a tough dish to prepare, we bring to you a simplerecipe of the same. Let’s get cooking, shall we?

Course Main Course

Cuisine Indian

Keyword Chicken, Creamy Butter

Prep Time 25

Cook Time 1

Total Time 1 25

Servings Serves

Calories 1108kcal

Cost 24

Ingredients

Ingredients for the Gravy

½ cup Water
4 large Tomatoes (cut into half)
2-3 Onions (sliced)
1 inch Ginger
4-5 cloves Garlic
3-4 Bay leaf
1 inch Cinnamon stick
2 Dry red chili
5-6 Cloves
5-6 Black Peppercorns
2 Green Cardamoms
1 tsp Degi Mirch powder
As per Salt
2 tsp Butter

Ingredients for the Chicken

500 gms Chicken (shreded and boneless)
1 cup Curd (thick)
1 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Salt
2 tsp Tandoori Masala
2 tsp Butter
Burnt charcoal

Ingredients for Butter Chicken

1 cup Butter
2 tsp Red chili powder
2 tsp Coriander powder
Prepared gravy
Prepared chicken
As reqd Fresh cream
As reqd Kasuri Methi
1 tsp Honey
Burnt Charcoal

Instructions

For the gravy, add the ingredients mentioned under gravy one by one. Once the mixture starts to sizzle and the butter begins to melt, mix everything properly and saute. Cover and cook for 15 minutes or until the tomatoes are done.
½ cup Water, 4 large Tomatoes (cut into half), 2-3 Onions (sliced), 1 inch Ginger, 4-5 cloves Garlic, 3-4 Bay leaf, 1 inch Cinnamon stick, 2 Dry red chili, 5-6 Cloves, 5-6 Black Peppercorns, 2 Green Cardamoms, 1 tsp Degi Mirch powder, As per Salt, 2 tsp Butter
Once the tomatoes are soft, with a hand blender, blend the gravy till smooth. If you do not have a hand blender, you can transfer the contents once they are cold to a mixie blender and blend smoothly.
Strain the gravy through a strainer. Keep aside.
Next, prepare the chicken. Add chicken, curd, turmeric powder, red chili powder, and tandoori masala to a bowl and mix. Let the chicken rest for 15 minutes.
500 gms Chicken (shreded and boneless), 1 cup Curd (thick), 1 tsp Turmeric powder, 1 tsp Red chili powder, 2 tsp Tandoori Masala, 1 tsp Salt
For the smokey tandoori feel, take a small steel vessel and put it in between the marinated chicken. Bring in a hot piece of charcoal and add some butter to it. Once the smoke emerges, cover it with a lid and trap the smoke. Keep it covered until all smoke has disappeared.
1 cup Butter, Burnt charcoal
Then, grease a pan with butter and cook the chicken pieces. Keep turning them so as not to burn them. Once done, keep aside.
FInally, let's bring all the elements together. In a pan, add butter and allow it to melt. Add red chilli powder and coriander powder and saute for a minute.
2 tsp Butter, 2 tsp Red chili powder, 2 tsp Coriander powder, Prepared chicken
Pour the prepared blended gravy and mix well. Cook for 2-3 minutes.
Prepared gravy
Next, add the prepared tandoori chicken and mix well.
Add fresh cream, kasuri methi, and honey and cook for 3-4 minutes.
As reqd Fresh cream, As reqd Kasuri Methi, 1 tsp Honey
Repeat the charcoal technique for a smokey flavour with the gravy as well.
Burnt Charcoal
Serve hot with rice or roti.

Notes

Adjust the salt as per your taste when you prepare the gravy.
You can also add a drop of keora water at the end for an additional flavor bomb.
The charcoal step can be carried out multiple times for extreme smokiness.

Nutrition