Butter chicken (or murgh makhani) is an Indian Panjab dish, popular in countries around the world. The origins of butter chicken can be traced back to Bombay in the days of the Mongol Empire.1 Although the general recipe for the dish is well known, the final taste can vary from restaurant to restaurant, even within India. Butter chicken is often served with naan, roti, parathas, or boiled rice. It is sometimes confused with chicken tikka masala.
Check out a great Butter Chicken recipe.
Butter Chicken
4
servings35
minutes30
minutesAuthentic Punjabi chicken recipe that is not only famous in India but across the world… Is none other than, Butter Chicken!
Ingredients
1/2 kg Boneless Chicken
1 tbsp Red Chilli powder
1 tbsp Ginger Garlic paste
6 tbsp Curd
1 tsp Vinegar
1/2 tsp Black Pepper powder
Salt to taste
2 tbsp Oil
4 tsp Butter
4 tbsp Cashew Powder
Puree of 1 Onion & 1 Tomato
1/4 th Cup Tomato Ketchup
1 tsp Mix Masala
Water
Directions
- In a bowl, add 1/2 kg Boneless Chicken;
- Add 1 tbsp of red chilli powder;
- Add 1 tbsp of ginger garlic paste;
- Add 6 tbsp Curd;
- Add 1 tsp of vinegar;
- Add half a tsp of black pepper powder;
- Add salt to taste;
- Let’s mix everything well now;
- This has been mixed well, let’s keep it aside for 10 minutes;
- Add oil to a pan;
- Add the chicken;
- Let cook well;
- In other pan, add 4 tbsp of butter;
- Once the butter melts, let’s reduce the flame;
- Add 4 tbsp of cashew powder;
- Roast the cashew powder till pinkish in color;
- Add the mixture made grinding an onion and a tomato;
- Add 1/4 cup of tomato ketchup;
- Add 1 tsp of mix masala;
- Add cooked chicken to the gravy;
- Mix it nicely;
- Let’s add around half a cup of water to it;
- Now, let’s cover it with a lid and cook the gravy so that it blends with chicken pieces;
- 10 minutes later, your Butter Chicken is ready!
