Quick Easy Butter Chicken Recipe

About Butter Chicken

Butter chicken is an authentic Mughlai dish which can be relished with a range of bread or rice. People love to eat it with tandoori roti, butter naan, laccha parantha, white rice or jeera rice besides Tawa roti or even Biriyani. The specialty of Butter Chicken is that it doesn’t need much ingredients for finger licking taste. It is one of the simplest recipes to start with Mughlai cuisine.  Moreover, its red gravy has a mouth-watering taste even without being spicy. That is one of the major reason that throughout the world people love to eat Butter Chicken.

READY IN: 1 hrs 30mins

SERVES: 6

Ingredients

1 Full marinated roasted chicken in medium pieces

Marinated Roasted Chicken
Marinated Roasted Chicken

 

Ingredients to make Gravy

1 tablespoons garam masala

1 tablespoons black cumin seeds (Shahi Jeera)

150 ml Ghee/ Refine oil/ Vegetable oil

2 tablespoon ginger and garlic paste

3 to 4 green chili (Chopped)

400 gm tomato puree

1 tablespoon Kashmiri chili powder

Salt as per your taste

1⁄2 tablespoon sugar

2 tablespoon fenugreek leaves

1/2 cup thick cream

100gm Yellow butter

100ml milk

Handful cashews and Almonds for paste

Ingredients
Ingredients

 

Ingredients for Garnishing:

Fine chopped Green Coriander

Fine Chopped ginger

Yellow Butter

Cream

Ingredients for Garnishing
Ingredients for Garnishing

 

DIRECTIONS

To make gravy:

Step-1

Pour Ghee/Oil in a large frying pan over medium heat.

Pour Ghee in Pan
Pour Ghee in Pan

 

Step-2

Add cumin seeds.

Add Cumin Seeds
Add Cumin Seeds

 

Step-3

When Jeera begins to puff and bubble, add ginger, garlic paste and heat till it gets light brown.

Add Ginger, Garlic and Green Chilies
Add Ginger and Garlic paste

 

Step-4

Now mix tomato puree and  keep on stirring till puree leaves oil.

Add Tomato Puree in it
Add Tomato Puree in it

 

Step-5

Stir at least for 5 minutes then mix cashew and almond paste along with chopped green chillies keep on stirring till puree leaves oil.

Add Cashew and Almond Paste along with Spices
Add Cashew and Almond Paste along with Spices

 

Step- 6 :

Mix garam masala, red Kashmiri chilli and fenugreek along with half of yellow butter

Mix garam masala, red Kashmiri chilli and fenugreek

Mix garam masala, red Kashmiri chilli and fenugreek.

Step-7 

Now add pieces of chicken in masala.

Add Chicken Pieces in to gravy
Add Chicken Pieces in to gravy

 

Step-8 

Bring to boil; reduce heat to low and add salt to taste. Now mix sugar as well as 2/3 of cream and keep stirring at least 15 minutes on simmer heat while mixing milk to make puree thin. Gradually the gravy starts leaving oil. Once the oil starts appearing on the sides its ready to be served.

Add Milk
Add Milk to make gravy thin

 

Chicken starts leaving oil
Chicken starts leaving oil

 

Garnish with rest of the cream, butter, chopped coriander and ginger.

Butter Chicken is ready to eat
Butter Chicken is ready to eat

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