Butter Chicken is one of the most famous, loved and preferred Indian Side dishes for Naan and Rotis all around the world. The perfect butter chicken is an absolute melt-in-mouth delicacy. The name butter chicken comes from both its buttery, silky smooth texture and the addition of butter along with fresh or heavy cream. Basically, it’s grilled chicken added to a Chicken sauce made with a concentration of more tomatoes, fewer onions, ginger garlic paste and the right spice blend. So you know you have to prepare butter chicken when you get good quality tomatoes cheap.
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What is special about butter chicken?
What gives the dish its distinctive flavour is its unique blend of spices, perfected over time. Typically an Indian restaurant will marinate the chicken for hours in yoghurt or curd blended with ginger garlic paste and chilli powder and others.
Which part of the Chicken gives the best taste to the gravy?
The chicken thighs always taste the best. But the breasts are also equally good. Slice the breasts into thin strips so that they cook nicely and do not overcook as the boneless pieces easily lose their moisture and become tough. After cutting to very thin strips, shallow frying for about 3 minutes at a medium flame is enough to get perfectly cooked and juicy strips.
How to make the butter chicken sauce without fresh cream or heavy cream?
Of all the Indian Chicken curries requiring Cream, this dish is made with loads and loads of cream. But you don’t need to worry if you don’t have cream at your home. The combination of thick full-fat milk and butter is the perfect substitute for cream.
How to get perfect silky gravy?
After cooking the onion, tomato and cashew paste, let it cool to room temperature and blend to a very fine consistency. After that pass the sauce through a fine sieve, this step brings our sauce to a perfect buttery silky smooth consistency.
Jump to RecipeHow to Prepare Butter Chicken?
1. First marinate the chicken boneless pieces cut into thin strips with curd, salt, ginger garlic paste and red chilli powder and refrigerate for a minimum of 30 mins.
2. Heat oil and butter in a Kadai. Sauté the whole spices at medium flame for a min.
3. Now add the onions and sauté for 4 mins at high flame until it becomes translucent.
4. At this stage add the ginger garlic paste and continue to sauté for 1 min at medium flame.
5. Now add the sliced tomatoes and sauté for 6 mins at medium flame.
6. Add the masala powders salt and sugar and sauté at medium flame for another 6 mins.
7. Now pour about 1 cup of water, turn the flame to low and cover and cook for about 5 mins.
8. This is the gravy base and it’s ready now. Turn off the flame open the lid and keep it aside.
9. Now heat about 1 tbsp oil in a frying pan. Fry the chicken strips stirring occasionally for about 3 mins at medium flame. Fry in 2-3 batches adding oil every time and keeping it aside.
10. After the gravy cools down. Grind to a fine paste.
11. Now heat oil and butter in a Kadai at a low flame. Add the ground gravy base into the Kadai by filtering it through a finely pored sieve.
12. Throw the thicker part out. After the masala paste comes to a boil add water and give a stir. Cover and cook it at low flame for about 2-3 mins.
13. At this stage add the fried chicken pieces, and again close and cook at low flame for 2 mins.
14. The gravy is almost ready. Open the lid and turn off the flame. Add more butter, fresh cream and Kasuri methi and give a stir and it’s finally ready to eat.
15. This awesome lip-smacking butter chicken gravy is one of the best recipes to try out and we bet you will love it so much.
Recipe Description
Best Butter Chicken Recipe
Course: Chicken, Main Course, RecipeCuisine: IndianDifficulty: Easy4
servings30
minutes45
minutesButter Chicken
Ingredients
- For marination:
1. Chicken boneless – 300gms
2. Ginger garlic paste – 1 tsp
3. Curd – 11/2 tbs
4. Red chilli powder – 1 1/4 tsp
5. Salt – 3/4 tsp
- For the gravy base:
1. Oil – 1tbs
2. Butter – 15gm
3. Cumin seeds – 1/2 tsp
4. Cardamom – 3
5. Cloves – 4
6. Cinnamon – 1 inch
7. Bay leaf – 1
8. Onions sliced – 130gm ( 1 1/4 cup approx.)
9. Tomatoes – 450gm ( 3 cups)
10. Ginger garlic paste – 2 tsp
11. Kashmiri Red chilli powder – 1 1/2tbs
12. Garam masala – 1/2 tsp
13. Sugar – 1 tbsp
14. Water – 1 cup
15. Salt – 1 tsp
16. Cashews – 15 nos
- For the gravy:
1. Oil – 2 tbsp
2. Butter – 15 gms
3. Water – 1 cup
4. Kasuri methi – 1/2tsp
5. Fresh cream – 1/3 cup
- For the chicken fry:
1. Oil – 2 tbsp
Directions
- Time Slab
- Spices – medium 1min
- Onion – high 4mins
- Ginger garlic – medium 1min
- Tomato – medium 6mins
- Masala – medium 5-6mins
- Water – low 5mins ( cover and cook )
- Chicken fry – medium 3mins
- Masala paste – medium let boil
- Water – low 2mins ( cover and cook)
- Chicken – low 3 mins ( cover and cook in gravy)
- Steps for Preparation
- First marinate the chicken boneless pieces cut into thin strips with curd, salt, ginger garlic paste and red chilli powder and refrigerate for a minimum of 30 mins.
- Heat oil and butter in a Kadai. Sauté the whole spices at medium flame for a min.
- Now add the onions and sauté for 4 mins at high flame until it becomes translucent.
- At this stage add the ginger garlic paste and continue to sauté for 1 min at medium flame.
- Now add the sliced tomatoes and sauté for 6 mins at medium flame.
- Add the masala powders salt and sugar and sauté at medium flame for another 6 mins.
- Now pour about 1 cup of water, turn the flame to low and cover and cook for about 5 mins.
- This is the gravy base and it’s ready now. Turn off the flame open the lid and keep it aside.
- Now heat about 1 tbsp oil in a frying pan. Fry the chicken strips stirring occasionally for about 3 mins at medium flame. Fry in 2-3 batches adding oil every time and keeping it aside.
- After the gravy cools down. Grind to a fine paste.
- Now heat oil and butter in a Kadai at a low flame. Add the ground gravy base into the Kadai by filtering it through a finely pored sieve.
- Throw the thicker part out. After the masala paste comes to a boil add water and give a stir. Cover and cook it at low flame for about 2-3 mins.
- At this stage add the fried chicken pieces, and again close and cook at low flame for 2 mins.
- The gravy is almost ready. Open the lid and turn off the flame. Add more butter, fresh cream and Kasuri methi and give a stir and it’s finally ready to eat.
- This awesome lip-smacking butter chicken gravy is one of the best recipes to try out and we bet you will love it so much.
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