In this article, we will give information about how to make a Butter chicken Recipe.So read this article till the end to know about the easy Butter chicken Recipe.
Butter Chicken is a popular Indian dish that is loved by many people across the world. It is a creamy and flavourful dish, in which tender chicken pieces are mixed with a rich tomato-based sauce, spices and a generous amount of butter and cream.
The origins of butter chicken can be traced to Delhi, India, where it was invented in the 1950s by a chef named Kundan Lal Gujral. Today, it is a favorite dish in Indian cuisine and is often served with rice or naan bread. In this recipe, I show you how to make a delicious and authentic butter chicken that you can enjoy at home.
What is butter chicken?
Butter chicken is a popular Indian dish consisting of tender pieces of chicken that are marinated in a spiced yogurt mixture, then grilled or baked until cooked. The chicken is then simmered in a rich, creamy tomato sauce, made with a blend of aromatic spices such as garam masala, cumin, coriander and turmeric.
The dish gets its name from the generous amounts of butter and cream that are used in the sauce, giving it a rich and creamy texture. Butter chicken is often served with rice or naan bread and is a favorite among Indian food lovers around the world.
How To Make butter chicken
- 1/2 cup plain yoghurt , full fat
- 1 tbsp lemon juice
- 1 tsp tumeric powder
- 2 tsp garam masala (Note 1)
- 1/2 tsp chilli powder or cayenne pepper powder (Note 2)
- 1 tsp ground cumin
- 1 tbsp ginger, freshly grated
- 2 cloves garlic, crushed
- 5 lb / 750 g chicken thigh fillets, cut into bite size pieces
- 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil (Note 3)
- 1 cup tomato passata (aka tomato puree) (Note 4)
- 1 cup heavy / thickened cream (Note 5)
- 1 tbsp sugar
- 1 1/4 tsp salt
TO SERVE – CHOOSE
- Basmati rice
- White rice
- Coriander/cilantro (optional)
- Optional Blitz: For an extra-smooth sauce, combine marinade ingredients (except chicken) in a food processor and blend until smooth. (I do not do this)
- Marinade: Combine marinade ingredients with chicken in a bowl. Cover and chill overnight or up to 24 hours (minimum 3 hours).
- Cook Chicken: Heat ghee (butter or oil) in a large fry pan over high heat. Take the chicken out of the marinade but do not wipe or shake the marinade off the chicken (but do not pour the marinade left over from the bowl into the fry pan).
- Place the chicken in the frying pan and cook for about 3 minutes, or until the chicken is completely white (it doesn’t actually brown because of the marinade).
- Sauce: Add tomato passata, cream, sugar and salt. Also put the remaining marinade in the bowl. Reduce and simmer for 20 minutes. Do a taste test to see if it needs more salt.
- Garnish with coriander/cilantro leaves, if using. Serve with basmati rice.
- Butter Chicken is featured with my Very Easy No Yeast Flatbread and No-Fry Papadum (Note 5).
- Garam masala is a spice blend that is easily available in supermarkets nowadays. You will find it in the spices section and its price is same as other spices.
- Pure Chili Powder – This is not chili powder as Americans know it! American chili powder contains ingredients other than ground dry chilies. Use pure chili powder or cayenne pepper to add a spice kick. The sharpness is very mild.
- Ghee is the clarified butter used in Indian cooking (see this Movie Popcorn Butter recipe for more details). For this recipe, it can be replaced with butter or almost any neutral-flavored cooking oil.
- Tomato Passata is puree of canned tomatoes. Nowadays it is readily available in supermarkets, usually with pasta sauce. It costs a bit more, sometimes the same as canned tomatoes. In America it is called tomato puree.
If you can’t find it, puree canned tomatoes using a blender. This will also work with “tomato sauce” in the US (Australia! Don’t use what we call tomato sauce!)
- For a lighter version, use OR for a lighter version use 3/4 cup light cream + 1/4 cup milk (full fat or low fat)
- No Fry Quick Papadums – Place store bought raw papadums in the microwave on the edge of the turntable (which are really cheap – about $1 for a packet). Then microwave for 45 seconds to 1 minute or until puffed. They will become crunchy when they cool down.
- Adapted from a recipe by Luke Mangan, an Australian chef and restaurateur. The only adjustments I made were to add salt (I’m sure it was inadvertently omitted from their recipe) and provide a lighter substitute for the cream.
- Serving: 310g
- Calories: 402
- Carbohydrates: 9.8g
- Protein: 39.8g
- Fat: 23.4g
- Saturated Fat: 9.3g
- Cholesterol: 193mg
- Sodium: 928mg
- Fiber: 0.9g
- Sugar: 6.5g
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